"Kaanam Vittum Onam Unnanam" emphasises the significance of Onam sadhya to Malayalis, even equating it to selling property or jewellery.
Sadya graces Onam, weddings, and special occasions. Temples host festive sadhya, reflecting a community's prosperity.
Payasam's richness defines status; it is made with rice, vermicelli, coconut milk, and jaggery.
Ayurvedic wisdom orders the sadhya's sequence: dry dishes on top, rice and curry at the bottom, cleansing the palate with Payasam.
The meal starts with ghee-lentil rice, followed by spicy sambar. Palate-cleansing payasam and tangy rasam accompany rice in the auspicious feast.
Onam sadya on banana leaves, folded away if satisfied. Salt comes first; non-vegetarian items are absent due to ritualistic offerings.
God's offering precedes feasting, excluding non-vegetarian dishes. Kerala sadya showcases rice and coconut, not wheat-based dishes.
Seasonal pickles, devoid of vinegar, are made from mango, lime, and more, for the Onam sadya.
Signature spices like cardamom, mustard seeds, and curry leaves define Kerala sadya's unique flavours.