Onam, the grand harvest celebration of Kerala, is highlighted by the magnificent feast known as the Onam Sadhya. This lavish vegetarian spread is not just a meal but a cultural expression that unites families, friends, and entire communities on Thiruvonam day. Rooted in centuries-old traditions, it embodies prosperity, gratitude, and the legendary homecoming of King Mahabali, a symbol of equality and harmony. Lovingly served on fresh banana leaves, the Sadhya is prepared with meticulous care, offering a rich variety of flavors, aromas, and textures that represent both the bounty of nature and the culinary artistry of Kerala. From tangy pickles to comforting curries and crispy delights, the multi-course meal is a vibrant reflection of unity, abundance, and deep-rooted cultural pride that transcends generations, making Onam Sadhya Dishes a true symbol of Kerala’s festive spirit.

What Is Onam Sadhya?

Onam Sadhya is far more than just food—it is a vibrant culinary tradition that beautifully reflects Kerala’s cultural richness and festive spirit. Usually consisting of more than 25 purely vegetarian delicacies, this elaborate feast is neatly laid out on a fresh banana leaf and served in a precise order that enhances the dining experience. 

• The Sadhya includes steaming rice accompanied by an assortment of curries, tangy pickles, flavorful vegetable dishes, crispy snacks, creamy chutneys, and an array of sweet desserts that conclude the meal on a delightful note. 
• Beyond its variety, the Sadhya carries deep cultural meaning, symbolizing the prosperity of a good harvest, gratitude for nature’s abundance, and the joy of communal harmony.
• It is not merely eaten but experienced together, reflecting the spirit of equality and celebration that Onam embodies for families and communities alike.

Why Onam Sadhya Is Celebrated?

The Onam Sadhya is intimately tied to the legend of King Mahabali, the beloved ruler of Kerala, whose reign is remembered for its unmatched prosperity, fairness, and harmony among people. According to tradition, King Mahabali returns once a year to visit his subjects during Onam, and the grand feast is prepared to honor his memory and welcome his spirit. More than just a ritual, the Sadhya embodies the values of unity, gratitude, and inclusiveness, where all members of the community gather to share the same food, regardless of status. 

• Each dish served represents the generosity of nature, abundance after harvest, and the timeless customs passed down from generation to generation. 
• Celebrated through food, tradition, and togetherness, the Onam Sadhya is a living reminder of cultural pride and Kerala’s enduring legacy of warmth and hospitality.

Also Read – Onam Special Food Places in Kerala

Top 15 Must-Try Onam Sadhya Dishes You Can’t Miss

At the core of Onam festivities is the grand Sadhya, a traditional feast that showcases Kerala’s culinary richness in all its glory. Served on lush banana leaves, the meal brings together an exciting blend of spicy, tangy, and sweet flavors, each with its own cultural story. Here are 15 must-try delicacies that truly capture the spirit of the Onam celebration.

Dish	Description	Key Highlights	Role in Sadhya
Matta Rice	Kerala red rice with earthy flavor, nutty undertones, and chewy texture; base of Sadhya.	Unpolished, rich in fiber & minerals, pairs beautifully with curries.	Foundation of the meal, eaten with curries.
Parippu Curry	Moong dal curry with coconut, cumin, and chilies, finished with ghee.	First curry with rice, mild yet nourishing.	Opening dish, symbolizes simplicity & nourishment.
Sambar	Lentil stew with tamarind, spices, and seasonal vegetables like drumstick & pumpkin.	Heart of the feast, symbolizes abundance.	Main curry, centerpiece of flavors.
Rasam	Light, peppery tamarind broth with tomatoes, spices, and black pepper.	Cleanses palate, aids digestion, refreshing.	Served after heavier curries to refresh palate.
Avial	Mixed vegetable curry with coconut, yogurt, and green chilies.	Creamy, tangy, colorful, symbol of abundance.	Essential curry, balances richness with tang.
Olan	Ash gourd & black-eyed peas simmered in coconut milk.	Mild, soothing, delicate balance.	Cooling side, adds calmness to meal.
Kalan	Thick yogurt-based curry with yam/raw banana, coconut paste & chilies.	Tangy, creamy, slightly fermented flavor.	Bold curry, adds tangy punch.
Pachadi	Yogurt-based dish with pineapple/cucumber, coconut, and tempered spices.	Sweet-sour, cooling, colorful addition.	Refreshing side, adds variety & contrast.
Kichadi	Yogurt dish with ground mustard, cumin, and chilies; often with bitter gourd or cucumber.	Spicier, tangier version of pachadi.	Sharp, zesty side dish.
Thoran	Stir-fried veggies with grated coconut, curry leaves, and spices.	Crunchy, light, adds freshness to feast.	Adds texture and crunch to spread.
Mezhukkupuratti	Dry stir-fry of veggies with chilies, curry leaves, and coconut oil.	Smoky, bold, no coconut, spicier bite.	Spicy contrast dish, complements mild curries.
Koottukari	Yam, plantains, and legumes cooked with coconut-based masala.	Hearty, filling, soul-satisfying curry.	Heavy curry, adds substance to feast.
Pulissery	Yogurt curry with ripe mango or plantain, spiced with turmeric & chilies.	Tangy, creamy, cooling balance.	Cooling curry, balances strong flavors.
Injipuli	Chutney made of ginger, tamarind, jaggery, and green chilies.	Sweet, sour, spicy palate cleanser.	Digestive & palate refresher.
Payasam (Pradhaman)	Traditional dessert with ada, rice, jaggery, lentils, coconut/cow’s milk.	Festive finale, creamy & rich, garnished with cashews & raisins.	Dessert, grand finale of the Sadhya.

1. Matta Rice

Also called Kerala red rice, this grain is cherished for its earthy flavor, nutty undertones, and slightly chewy texture. It forms the hearty foundation of the Onam Sadhya, serving as the perfect base for pairing with curries, stews, and pickles. Its unpolished nature makes it more nutritious, packed with fiber and minerals. When generously topped with curries like sambar or parippu, matta rice absorbs the flavors beautifully, turning every bite into a wholesome celebration of Kerala’s agricultural wealth.

2. Parippu Curry

Parippu curry is a comforting dish made with moong dal, seasoned with aromatic spices, and enhanced by a drizzle of ghee that makes it truly irresistible. In the Sadhya, this is usually the first curry poured over steaming matta rice, symbolizing both nourishment and simplicity. It’s mild yet deeply satisfying, often cooked with coconut, cumin, and green chilies for more body. Eaten with a dab of ghee, parippu sets the stage for the richer flavors to follow in the Sadhya sequence.

3. Sambar

Sambar is the heart of the feast—a flavorful lentil-based stew simmered with tamarind, assorted vegetables, and an aromatic blend of spices. Each spoonful carries a balance of tanginess, heat, and earthy richness, making it a natural companion for rice. Drumstick, pumpkin, brinjal, and other seasonal vegetables often make their way into this dish, adding depth and variety. Beyond its taste, sambar symbolizes abundance, as it brings together many ingredients into one harmonious preparation, reflecting the communal spirit of Onam.

4. Rasam

Light, peppery, and refreshingly tangy, rasam is a thinner broth-like dish designed to cleanse the palate after heavier courses. Made with tamarind, tomatoes, black pepper, and a special blend of spices, it carries a warming quality that soothes the stomach. Served steaming hot, rasam pairs delightfully with rice or can even be sipped on its own as a digestive. Its invigorating flavor burst provides both comfort and balance, preparing diners to enjoy the richer dishes that follow in the feast.

5. Avial

Colorful and wholesome, avial is a signature Kerala preparation made with a medley of vegetables like carrots, beans, drumstick, yam, and ash gourd. Cooked with freshly grated coconut, yogurt, and spiced with green chilies, it stands out for its creamy yet tangy taste. A drizzle of coconut oil and sprinkling of curry leaves elevate its aroma, while the vibrant mix of vegetables makes it visually appealing. More than a dish, avial represents abundance, as farmers once prepared it using whatever fresh produce was on hand during harvest.

6. Olan

Olan is one of the most delicately crafted dishes in the Sadhya, celebrated for its light and soothing flavors. Prepared with ash gourd and black-eyed peas simmered gently in rich coconut milk, it carries a mild sweetness and delicate aroma that contrasts with spicier curries. The subtle drizzle of coconut oil at the end adds depth, while its smooth texture cools the palate. Revered as a dish of calm balance, olan reflects Kerala’s artistry in highlighting simple ingredients with elegance.

7. Kalan

Kalan is a thick, yogurt-based curry defined by its sharp and slightly tangy undertones. Traditionally made with starchy vegetables like yam or raw bananas, it is cooked down with fresh coconut paste, green chilies, and yogurt until it reaches a creamy consistency. What makes kalan unique is its lingering hint of sourness, created through the gentle fermentation of curd. Rich, hearty, and intensely flavored, it stands as a bold counterpart to the milder dishes, adding a punch of character to the festive meal.

8. Pachadi

Pachadi brings a refreshing twist to the Sadhya with its sweet-and-sour flavor profile. This yogurt-based side dish often incorporates fruits such as pineapple or vegetables like cucumber, along with coconut and tempered spices for added fragrance. The sweetness of fresh fruit blends seamlessly with the tang of curd, offering a cooling contrast to spiced curries. Vibrant both in flavor and color, pachadi is loved for its ability to refresh the senses and introduce playful variation to the vegetarian feast.

9. Kichadi

Kichadi, while often compared to pachadi, has its own distinct burst of flavor. Also prepared with yogurt, this dish incorporates ground mustard seeds, green chili, and cumin to produce a sharper, spicier kick. It is commonly made with bitter gourd or cucumber and finished with a tempering of mustard seeds, curry leaves, and a light drizzle of coconut oil. Kichadi acts almost like Kerala’s version of raita—cooling and uplifting—while standing out for its balanced combination of spice and tanginess.

10. Thoran

Adding freshness and crunch to the Sadhya, thoran is a stir-fry made with finely chopped vegetables, grated coconut, and tempered spices. Common choices include cabbage, beans, or carrots, all sautéed until tender yet crisp. The coconut adds sweetness while mustard seeds and curry leaves provide bursts of flavor. Thoran offers a textural change within the feast, balancing out the richness of gravies. Its simplicity and lightness make it an everyday Kerala staple, yet during Onam, it gains festive significance.

11. Mezhukkupuratti

Bolder in flavor, mezhukkupuratti is a dry stir-fry that brings heat and intensity to the Sadhya spread. Sliced vegetables like beans, plantain, or yam are sautéed in coconut oil with red chilies, curry leaves, and just enough spices to create a smoky, savory bite. Unlike thoran, it skips the grated coconut, allowing the natural flavors of the vegetable and spices to shine through. This dish contrasts beautifully with the creamier curries, offering diners a hint of spice and depth with each mouthful.

12. Koottukari

Koottukari is a rich and nourishing curry made from yam, plantains, and legumes such as black chickpeas, all cooked together with a coconut-based masala. It delivers a hearty, filling flavor with sweet notes from the plantain and robust earthiness from the legumes. The thick texture makes it one of the more substantial curries in the spread. Often described as a soul-satisfying dish, koottukari stands out for its ability to bring together varied ingredients into one cohesive, delicious preparation.

13. Pulissery

Pulissery is another yogurt-based curry, but unlike pachadi, it carries a tangier finish and often features fruits such as ripe mango or vegetables like plantain. Spiced with turmeric, coconut, and green chilies, it creates a delightful balance of creaminess and sharp tang. The velvety texture of curd combined with the sweetness of fruit makes pulissery stand apart. Its cooling character provides relief against the heavier, spiced preparations, making it a vital dish for rounding out the range of flavors in the Sadhya.

14. Injipuli

Injipuli serves as the ultimate palate cleanser during the feast. This dark, thick chutney is made from ginger, tamarind, jaggery, and green chilies, producing a complex balance of sweet, sour, and spicy flavors. Just a spoonful refreshes the taste buds, cutting through the richness of gravies and fried dishes. It is traditionally considered an essential part of the Sadhya, as it stimulates the appetite, aids digestion, and brings bursts of bold flavor in between milder courses.

15. Payasam (Pradhaman)

No Sadhya is complete without payasam, the grand finale of the feast. This traditional dessert is prepared in several varieties, with ada pradhaman, parippu payasam, and paal payasam being the most popular. Made with ingredients like rice, lentils, jaggery, and coconut milk or cow’s milk, payasam ranges from creamy and light to indulgently rich. Fragrant with cardamom, garnished with fried cashews and raisins, it symbolizes abundance and joy. Sweet, festive, and celebratory, payasam leaves a lasting sweetness to end the Sadhya on a perfect note.

Onam Sadhya Dishes (Vegetarian)

Onam Sadhya is a purely vegetarian banquet that beautifully exemplifies Kerala’s time-honored plant-based culinary traditions. Each dish is thoughtfully chosen not just for its distinct taste but also for how it harmonizes with the others in terms of flavor, texture, and digestive balance. Together, these dishes create a perfect symphony reflecting the six fundamental tastes recognized in Ayurveda: sweet, sour, salty, bitter, pungent, and astringent. This deliberate balance ensures the meal is both satisfying and nourishing, making Onam Sadhya a celebration of not only food but also health and tradition. 

Here’s an in-depth look into some of the most cherished vegetarian dishes that make up this iconic feast:

1. Avial

Avial is a key highlight of the Onam Sadhya Dishes, known for its rich, semi-dry texture and vibrant mix of vegetables such as raw banana, carrot, drumstick, beans, yam, and ash gourd. These vegetables are cooked together and combined with a coarsely ground paste of fresh coconut, green chilies, and cumin seeds. A touch of yogurt lends a natural tang, while a drizzle of coconut oil and fresh curry leaves add a fragrant finish. This dish beautifully reflects Kerala’s harvest bounty and the harmony of flavors and textures all in one bowl.

2. Thoran

Thoran is a dry vegetable stir-fry that adds crunch and freshness to the Sadhya. Finely chopped veggies like cabbage, beans, carrot, or beetroot are tossed with grated coconut, turmeric, mustard seeds, and curry leaves, then lightly sautéed in coconut oil. The dish retains the natural crispness of the vegetables, offering just the right hint of spice and aroma. Thoran provides a refreshing contrast and texture among the diverse dishes on the banana leaf.

3. Kalan

Kalan is a thick yogurt-based curry with a pleasantly tangy flavor, traditionally made with starchy vegetables like raw banana or yam. The yogurt is cooked down with coconut paste, turmeric, and mild spices to create a rich, creamy consistency. Tempering with mustard seeds and curry leaves gives it a final aromatic touch. This dish’s slightly sour and bold taste balances the sweetness and spiciness found in other Onam Sadhya dishes.

4. Olan – Onam Sadhya Dishes

Olan is a mild, coconut milk-based preparation featuring ash gourd and black-eyed peas, seasoned simply with green chilies and finished with a drizzle of coconut oil. Its subtle flavor and creamy texture make it a calming, palate-soothing recipe amidst the bolder curries. This understated dish is essential for offering a soothing balance during the meal.

5. Mezhukkupuratti

Mezhukkupuratti is a dry, sautéed vegetable dish made with varieties such as raw banana, yam, or beans. The vegetables are stir-fried in coconut oil with crushed red chilies and garlic, producing a lightly crisp, spicy exterior. This rustic dish delivers warmth and depth to the feast, providing a spicy kick and texture that enhances the overall dining experience.

6. Koottukari

Koottukari is a hearty, protein-rich curry combining vegetables like yam and raw banana with black chana (chickpeas). Cooked in a rich coconut-based gravy, it’s thick and satisfying, offering a filling addition to the Sadhya. The blend of legumes and vegetables creates a perfect balance of creamy and earthy flavors.

7. Erissery

Erissery pairs pulses like cowpeas with vegetables such as pumpkin or yam, slow-cooked with ground coconut and mild spices. Topped with fried coconut bits, this dish is both comforting and slightly sweet, providing a welcoming richness to the meal while balancing heavier dishes.

8. Pulissery

Pulissery is a sweet and tangy yogurt curry often prepared using ripe fruits such as banana or mango. The natural sweetness of the fruit combined with the creamy yogurt creates a refreshing dish that cleanses the palate and aids digestion, making it a popular staple in the Sadhya lineup.

9. Pachadi – Onam Sadhya Dishes

Pachadi is a cooling yogurt-based side dish, generally made from fruits or vegetables like pineapple, cucumber, or beetroot. These ingredients are cooked and combined with a coconut-yogurt blend, then tempered with mustard seeds and curry leaves. The result is a sweet and tangy dish that adds a burst of color and a refreshing flavor contrast to the other dishes.

10. Kichadi

Kichadi is often mistaken for Pachadi, but it stands apart with its distinctive ingredients and flavor. Typically made using bitter gourd or cucumber, it has a pronounced tanginess and slight bitterness, thanks to mustard seeds and curry leaves. The yogurt base gives it a cooling effect, balancing the bitterness perfectly. This dish adds a necessary sharpness to the Sadhya, cutting through the richness of heavier curries like Kalan and Koottukari, making it a vital palate cleanser.

11. Parippu Curry

Parippu Curry, one of the most familiar dishes in Kerala cuisine, is made from yellow moong dal. It is the first curry typically poured over the rice after the initial nibbles of banana chips and pickles. Cooked with a tempering of spices and finished with a generous drizzle of ghee, this mildly spiced dish is comforting and simple. Parippu’s creamy texture and subtle flavors lay the perfect foundation for the diverse tastes that follow in the feast, making it a vital part of Onam Sadhya dishes.

12. Rasam

Rasam is a spicy, peppery tamarind broth, traditionally served near the end of the Sadhya meal. Known for its digestive properties, this thin soup-like dish combines tamarind juice with black pepper and a blend of spices. Rasam helps to clear the palate and soothe the stomach, making it an ideal post-meal drink that refreshes and aids in digestion after the rich variety of dishes consumed.

13. Sambar – Onam Sadhya Dishes

Sambar is a hearty and flavorful lentil stew essential to any South Indian feast. Made with toor dal, tamarind, and a medley of vegetables like drumsticks, carrots, and okra, it is seasoned with a traditional blend of spices. Served towards the middle of the meal, this thick, tangy curry is poured generously over rice, enriching the Sadhya with its warmth and depth of flavor.

14. Injipuli

Injipuli, also called Puli Inji, is a unique chutney combining sweet, sour, and spicy flavors. Made from ginger, tamarind, and jaggery, this chutney awakens the palate and aids digestion. Though served in small quantities during the Sadhya, its bold taste stimulates the senses and provides a vibrant burst of flavor that lingers pleasantly between the rich curries and rice dishes, making it an essential part of traditional Onam Sadhya dishes.

15. Pickles and Accompaniments

A variety of pickles adds essential bursts of tangy flavor to the Sadhya. Typically made from mango, lime, or gooseberries (nellikka), these pickles bring sharpness and spice. Accompanying the pickles are crispy banana chips (upperi) and jaggery-coated banana slices called sharkara varatti, which add delightful sweetness and crunch. These components are often enjoyed at the start of the meal, setting the tone for the feast ahead.

16. Papadam

Papadam consists of crispy, thin lentil wafers that are deep-fried until golden brown. Served as a side accompaniment, papadams are usually crushed into rice and curries to add a satisfying crunch. Their mild, savory flavor enhances every bite and complements the wide variety of dishes on the banana leaf, providing textural contrast and an inviting crispiness.

17. Buttermilk (Sambaram)

To end the meal on a cooling note, spiced buttermilk, known as sambaram, is served. Made from diluted curd seasoned with curry leaves, ginger, and green chilies, it provides a refreshing burst that calms the digestive system. This traditional drink aids digestion and helps balance the rich and diverse flavors of the Sadhya, soothing the palate after the grand feast.

18. Payasam Varieties

Sweet dishes form the heart of most vegetarian feasts, and payasam is considered the ultimate expression of warmth, celebration, and tradition in South Indian cuisine. These desserts are not just after-meal treats but also carry cultural and festive significance, often being prepared for temple offerings, weddings, and special gatherings.

• Ada Pradhaman – Traditionally prepared with rice flakes and jaggery, this rich payasam is cooked slowly, allowing the jaggery to blend perfectly with the creamy coconut milk. It is highly aromatic, often garnished with fried cashews and raisins.
• Parippu Payasam – Made from moong dal and thick coconut milk, this variety has an earthy, wholesome flavor. The roasted dal balances the sweetness beautifully, making it one of the most cherished offerings during festive occasions.
• Paal Payasam – Prepared with fresh milk and sugar, this variety is simple yet deeply flavorful. It is often considered the highlight of the meal, served last to give a sweet finish, sometimes enhanced with cardamom or a touch of saffron.

These varieties of payasam can either be offered one after the other in an order of richness or, during grand celebrations, presented together, making the feast truly memorable and indulgent.

Onam Sadhya Items List with Prices

Although the Onam Sadhya is traditionally prepared at home using seasonal ingredients and family recipes, many people today also enjoy restaurant-prepared or catered versions. These commercial offerings give an idea of the pricing and convenience involved, while still retaining the celebratory essence of the feast. 

• Home-cooked ingredients tend to be more affordable, but restaurants usually price Sadhya meals between ₹250 and ₹700 per person, depending on the location, number of dishes, and the overall dining experience promised.
• For example, in some popular eateries, a full Sadhya comprising around 20–25 items—including staples like avial, kalan, olan, and payasam—might cost roughly ₹250 per person. This option is usually considered more “authentic,” as it closely mirrors the traditional spread enjoyed at home festivals.
• On the other hand, catering services that combine the meal with cultural festivities, family celebrations, or weddings charge significantly more. Their range often falls between ₹750 and ₹1000 per head, which may also cover extra elements such as floral decorations, live music, or group entertainment.

Overall, prices can fluctuate greatly based on the venue, scale, and type of service. However, regardless of expenditure, the Onam Sadhya continues to symbolize abundance and community bonding, delivering a memorable experience to families and friends alike.

Conclusion for Onam Sadhya Dishes

The Onam Sadhya is far more than just a festive meal—it represents the soul of Kerala’s cultural identity and the timeless values of unity, gratitude, and abundance. Beyond offering a variety of carefully prepared dishes, it embodies a spirit of inclusiveness where everyone, regardless of background, shares the same meal seated together on banana leaves. Each element of the Sadhya, from the aromatic curries and crunchy accompaniments to the tangy pickles and luscious desserts, tells a story of tradition and seasonal richness.

By honoring the legend of King Mahabali, the feast also serves as a symbolic reminder of equality, togetherness, and collective prosperity. Whether lovingly prepared in homes or enjoyed in larger community gatherings, the Onam Sadhya invites people to slow down, savor each bite, and connect deeply with cherished rituals passed down through generations. It is this enduring balance of flavor, tradition, and fellowship that makes the Onam Sadhya not just a meal, but a celebration of life itself.

FAQs for Onam Sadhya Dishes

Q1. Can Onam Sadhya be enjoyed outside Kerala?

Ans:- Absolutely. Today, many restaurants, cultural associations, and even private homes across India and abroad recreate the traditional Sadhya during the festival season. Migrant Malayali communities in places like the Middle East, Europe, and the U.S. also organize large feasts, allowing people of all backgrounds to experience Kerala’s rich culinary heritage.

Q2. Why is it served on a banana leaf?

Ans:- Serving food on a banana leaf is more than just tradition—it subtly enhances the flavor and aroma of the dishes. The leaf is also hygienic, fully biodegradable, and symbolically tied to prosperity. Folding the leaf after eating conveys respect: folding it toward oneself shows satisfaction, while the opposite direction may express that the meal did not meet expectations.

Q3. Is Onam Sadhya always fully vegetarian?

Ans:- Yes. The Sadhya remains purely vegetarian as it reflects the harvest festival’s essence, rooted in simplicity and harmony with nature. The focus is on seasonal produce, coconut-based curries, and legumes, which come together to symbolize abundance and purity.

Q4. What time is Onam Sadhya typically served?

Ans:- Traditionally, the Sadhya is enjoyed as the main afternoon meal on Thiruvonam day. Families usually gather around midday, when the lavish spread is served, allowing everyone enough time to relish the multiple flavors and dishes without rush.

Q5. How many dishes are in a complete Sadhya?

Ans:- A typical Onam Sadhya includes around 25 to 30 items, but richer, elaborate versions can stretch up to 64 different dishes. This complete version is rare and usually seen during temple festivals or grand community gatherings.

Q6. Are regional variations common?

Ans:- Definitely. Each part of Kerala adds its own local touch—some may include extra curries, while coastal areas may highlight coconut and yam-based dishes. Variations often depend on seasonal ingredient availability and family traditions.

Q7. Is cooking Onam Sadhya difficult?

Ans:- Yes, preparing the full Sadhya is a labor-intensive process. It requires planning days in advance, procuring fresh ingredients, and coordinating multiple Onam Sadhya Dishes to be ready at the same time. In most families, cooking becomes a collective effort where everyone participates.

Q8. Can one enjoy a mini-Sadhya?

Ans:- Certainly. Compact versions with 6–10 carefully selected dishes are widely popular for smaller gatherings. These scaled-down Sadhyas still capture the essence of the festival while being more practical and less demanding to prepare.

Q9. How is the order of serving determined?

Ans:- There is a traditional sequence linked to both taste and digestion. The serving usually begins with salt, pickles, and crispy banana chips, followed by various vegetable curries, gravies, and accompaniments. The feast concludes with sweet payasams and buttermilk, ensuring a balanced finish.

Q10. Is payasam mandatory?

Ans:- Yes. A sweet dish like payasam is considered essential and serves as a symbol of auspicious closure to the meal. Ending on a sweet note not only satisfies the palate but also represents prosperity, joy, and the successful completion of the Sadhya.