The Sadhya
Enjoy a traditional Onam Sadhya served on a banana leaf with 24+ traditional dishes and two varieties of payasam.
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vishnuvasudev2212-2@okicici - UPI number
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7994809676 - Payee
- Vishnu Vasudev
Pay ₹270 × the number of participants in a single transaction where possible, then keep the screenshot — it is compulsory in the registration form. Register and complete payment on or before 19 August 2026.
Why a banana leaf?
Tradition places rice at the centre of the leaf with every curry arranged around it in a set order — sharp and sour on the left, sweet payasams filling the tip. It's naturally biodegradable, keeps each dish distinct, and yes, folding it correctly after the meal (away from you = you enjoyed it) is a whole etiquette of its own. The Sadhya is fully vegetarian, in keeping with tradition.
Before the Rice
A crisp fried lentil wafer — the first crunch on the leaf.
Thin-sliced banana fried crisp and golden in coconut oil.
Jaggery-coated banana chips — sweet, sticky and first to disappear.
Classic Kerala mango pickle, sharp with mustard and chilli.
Lime pickle — salty, sour and cut with green chilli.
Brined raw mango and green chilli, served in a small heap.
A tangy-sweet ginger and tamarind reduction — small portion, outsized flavour.
Curries & Mash-ups
Lentils simmered with vegetables and tamarind — the backbone of the meal.
Mixed vegetables in a thick coconut and yogurt gravy, finished with coconut oil.
Chana dal and yam simmered together with a coconut-jeera grind.
Pumpkin and lentils mashed with coconut, under a coconut-oil tempering.
Yam and raw banana in a thick, sour yogurt and coconut gravy.
Ash gourd and cowpea in a light coconut milk broth — the palate cleanser.
Shredded vegetables stir-fried with grated coconut and mustard seeds.
Pineapple in a sweetened, mildly spiced yogurt gravy — sweet and sour at once.
Beetroot in coconut and yogurt — the streak of deep pink on the leaf.
Moong dal with ghee, the first curry poured over the rice.
Peppery, tamarind-thin soup — sipped on its own or poured over rice.
Rice & Ghee
Kerala's parboiled rice — the anchor of the whole leaf.
Payasam
Rice ada simmered slowly in milk — the payasam everyone saves room for.
A lighter moong dal and jaggery payasam, served alongside the first.
On the Side
A spoon of ghee over the first serving of rice and parippu.
Spiced buttermilk that resets the palate between courses.
A soft, sweet stuffed flatbread served alongside the payasam.
A whole ripe banana, eaten on its own or mashed into the payasam.
Save your seat at the leaf
Book one plate per person joining you, at ₹270 each, and complete payment by 19 August 2026.
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