The next Sunday post the grand pookalam, we celebrate onam with stage programs and onam sadya. My family has been members of Seawoods Malayalee Samajam since last 28years. We enjoy the celebrations and sadya. This is last year 2025 onam celebration
Glimpse into History
Onam is traditionally associated with the legend of King Mahabali, a beloved ruler whose annual return to Kerala is celebrated during the festival. The story is closely connected with the Vamana–Mahabali tradition of Hindu mythology.
Onam also has strong connections with Kerala’s agricultural and harvest traditions, marking a period of abundance and prosperity.
How Onam is Celebrated
Onam celebrations traditionally span 10 days, beginning with Atham and reaching their peak on Thiruvonam.
Pookalam – Families create colourful floral designs at their doorsteps. Traditionally, the design grows larger as the days progress.
Traditional attire – Women often wear the elegant Kasavu saree, while men commonly wear mundu.
Onam Sadya – A grand vegetarian feast served traditionally on a banana leaf, featuring dishes such as avial, sambar, olan, thoran, pachadi, payasam and more.
Vallam Kali – Traditional snake-boat races are a major attraction, particularly in the backwaters of Kerala.
Thiruvathira & folk performances – Traditional dance, music and cultural performances form an important part of celebrations.
Pulikali – Performers painted like tigers dance through the streets, particularly famous in Thrissur.
Family gatherings – People return home, exchange gifts and celebrate together.
Onam Sadya — What’s on the Banana Leaf?
Onam Sadya is a traditional Kerala vegetarian feast served on a banana leaf. The exact dishes vary by region and household, but a traditional Sadya can have 20+ preparations.
Typical Sadya Items
Small accompaniments
- Upperi – banana chips
- Sharkara Varatti – jaggery-coated banana chips
- Pappadam
- Pickles – usually mango or lime
- Inji Puli – ginger-tamarind sweet-sour pickle
- Thoran – vegetables/coconut stir-fry
- Avial – mixed vegetables with coconut and yoghurt
- Olan – ash gourd and cowpeas in coconut milk
- Kaalan – thick preparation of raw banana/yam with yoghurt
- Erissery – pumpkin/yam with coconut
- Theeyal – roasted coconut-based curry
Main course
- Kerala red rice (matta rice)
- Parippu – dal served with ghee
- Sambar
- Rasam
- Moru/Kachiya moru – seasoned buttermilk
- Pulissery – yoghurt-based curry
The best part — Payasam!
A Sadya may have one or several varieties of payasam, such as:
Palada Payasam
Pazham Pradhaman
Ada Pradhaman- Parippu Payasam
- Gothambu Payasam
How it is traditionally served
The banana leaf is placed with the tip pointing to the diner’s left. Side dishes are arranged first, followed by rice and curries. Traditionally, rice is eaten with different curries in sequence, finishing with buttermilk and payasam.
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