What's in an Onam sadhya? From avial to payasam, all the dishes explained

Onam sadhya is a grand vegetarian feast that epitomises abundance and togetherness, serving as the centerpiece of Kerala's annual harvest festival. Served on a banana leaf and traditionally consumed by hand, this elaborate meal can include as many as 30 dishes, offering a diverse range of flavors and textures. Sandeep Ali, a brand executive at Punjab Grill UAE, breaks down key components of the sadhya, emphasizing its balance of flavors and the sense of unity it represents. Key dishes include:

- **Crunchy Beginnings**: Thin crisp pappadam made from black gram flour, fried banana chips, and sharkara upperi, a sweet and spiced fried plantain, provide a crunchy contrast to softer dishes.

- **Pickles and Palate Sharpeners**: Kadu manga, a raw mango pickle, and naranga achar, a lemon pickle, add acidity, heat, and sharpness to the meal, cutting through richer curries.

- **Cooling and Tangy Dishes**: Pachadi, a mixture of vegetables or fruit with yogurt and coconut, and pineapple pulissery, a sweet and tangy dish made with pineapple, provide refreshing contrasts.

- **Vegetable Heart of the Feast**: Avial, a mixture of vegetables cooked with coconut and cumin, symbolizes abundance and unity, while thoran, a dry vegetable medley, and oli, a mild yam and cowpea curry, offer gentle flavors.

- **Cooling and Tangy Dishes**: Kalan, a thick yam and raw plantain dish, and erissery, a pumpkin and cowpea curry with toasted coconut, further balance the meal's flavors.

- **Theeyal**: A deeply roasted coconut curry with vegetables and tamarind, offering an intense, smoky flavor.

- **Matta Rice**: Central to the feast, Kerala matta rice, with its plump reddish grains and nutty taste, serves as the foundation for various courses, including parippu, a mild moong dal preparation, and sambar, a robust lentil curry.