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Kerala Sadhya Vibhavangal: Complete Onam & Vishu Feast on Banana Leaf |
Onam & Vishu Sadhya Vibhavangal: The Complete Kerala Feast
ഓണസദ്à´¯ à´µിà´à´µà´™്ങൾ - Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya feast? This grand vegetarian banana leaf meal, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don't stop there! Whether it's a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.
The Story Behind Sadhya (സദ്à´¯)
Sadhya(സദ്à´¯) is a complete meal to commemorate the folklore of Mahabali, the mythical king who visits his people in Kerala once a year during Onam (à´“à´£ം). The same grand feast marks Vishu ( à´µിà´·ു), the Malayalam new year, making it one of Kerala's most important culinary traditions across both festivals.
Sadhya isn't just a meal, it's an experience. Every dish in this elaborate spread reflects the heart of Kerala's culinary heritage. From meticulous preparation to traditional banana leaf serving, it embodies the art and science of cooking, serving, and enjoying food with precision and care.
While Sadhya comes into the limelight during Onam and Vishu, it belongs at weddings, birthdays, and any day worth celebrating. The flavours and communal joy of sharing it make it a timeless tradition worth returning to year round.
Serving Sadhya on a Banana Leaf: A Tradition with a Twist
One of the most iconic aspects of a Sadhya is its presentation on a banana leaf. This isn't just for show, it's a tradition steeped in history and health benefits. The tapering end of the leaf is placed to the left of the diner, and every dish has its designated spot, a practice every Malayalee takes pride in mastering.
What This Guide Covers
Planning a full Onam and Vishu Sadhya can feel overwhelming with so many dishes involved. Here's the essential breakdown of every category on the leaf:
Snacks & Starters: Banana and pappadam at the top left, followed by crispy Banana Chips or Nalu Muri and sweet Sarkkara Upperi.
Pickles & Condiments: From spicy Inji Curry to tangy Naranga Curry and Kadumanga Achar, small portions that pack real punch.
Pachadi, Kichadi & Thayir: Yoghurt-based sides like Vendakka Kichadi and Beetroot Pachadi, a refreshing contrast to the richer dishes.
Vegetable Sides: Thoran, Avial, Koottukari, Olan, Kalan, and Erissery, the heart of the Sadhya spread.
Rice & Ozhichu Curries: Steamed rice with Parippu Curry, Sambar, Pulissery, and Rasam, closing with Pacha Moru/Curd.
The Sweet Finale: Ada Pradhaman, Chakka Pradhaman, or Palada Payasam, served with pappadam and a ripe banana.
Sadhya is about bringing people together as much as it's about the food. Whether you're a seasoned cook or a beginner, this guide will help you build an unforgettable Onam and Vishu feast.
Kerala Sadhya Vibhavangal: A Feast with Authentic Flavours
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| Kerala Sadhya Vegetables - Fresh & Ready for the Onam Feast |
Pappadam, Nalumuri Chips & Sarkkara Upperi
Crispy Kerala Pappadam
Kerala Pappadam
I always fry the Pappadams in coconut oil, it's what gives pappadam its real Kerala flavour, not just any neutral oil.
It goes at the top left of the banana leaf first, before anything else lands on it.
Save one for the end too, it's lovely crumbled into payasam with a bit of banana.
Banana Chips
These are the thicker, bite-sized ones, Nalu Muri or Nurungu, not the thin crackly variety.
The crunch is what makes them essential on the leaf, they carry the whole spread.
Full method here: How to Make Traditional Kerala Banana Chips
Nendhra Banana Chips
Sarkkara Upperi
Sarkkara Upperi
Fried Nendhra bananas coated in jaggery and dry ginger powder, this is the one guests always ask about first.
The dry ginger isn't just flavour, it's what keeps the sweetness from feeling one-note against everything else on the leaf.
Ripe Banana
Just a ripe banana, served at the left hand corner of the banana leaf in a Sadhya, is a tradition of its own.
It's a small gesture, but it sets the tone, gratitude before indulgence.
Simply eat it as such, or mix it up with Payasam for the ultimate Sadhya finale.
Ripe Bananas
Steamed Nendhra Bananas
Nendhra Pazha Nurungu
Ripe Nendhra bananas, steamed or simmered in sugar or jaggery syrup with cardamom, clove, or dry ginger.
Tender enough to eat on its own, but it also holds up beautifully with payasam.
Full method here: How to Steam Cook Nendhra Bananas
Main Course: Rice
Kerala Rose Matta Rice
No Onam or Vishu Sadhya is complete without this one, also called Rose Chembavu Ari or Palakkadan Matta Rice.
That reddish hue and earthy, nutty flavour is what holds the whole spread together on the leaf.
Full method here: Quick & Easy Foolproof Kerala Matta Rice
Kerala Rose Matta Rice
Alternative Options: Raw Rice and Par-Boiled Rice
Kerala Rose Matta Rice is traditional, but Raw Rice or Par-Boiled Rice works well too, depending on availability and regional preference. Each brings its own texture to the meal.
Whichever variety you choose, let the rice anchor your Sadhya. Its aroma is what signals the meal is truly about to begin.
Ozhichu Curries: Perfect Pairings for Rice
Parippu Curry & Sambar - Lentil based Curries
Ozhichu curries are meant to be mixed into rice, course by course. They form the heart of a traditional Kerala Onam and Vishu Sadhya, turning each bite into a small celebration of taste and tradition.
Parippu Curry with Ghee
Parippu Curry
Yellow moong dal, cooked soft and simple, then finished with a proper drizzle of ghee, that's the whole secret.
It's the first course for a reason, humble on the plate, but it sets the tone for everything that follows.
Full recipe here: Parippu Curry (Kerala Lentil Curry). Homemade Ghee makes all the difference here.
Varutharacha Sambar
Tuvar dal and whatever local vegetables are freshest, that's the base, nothing fussy about it.
What actually sets this sambar apart is the masala, roasted and ground fresh.
It's the dish that takes centre stage on the leaf, rich, aromatic, and impossible to skip.
Varutharacha Sambar
Pulissery, Moru Curry & Moru Kachiyathu: Curd-Based Curries for Sadhya
These yogurt-based curries bring a tangy, refreshing note to an Onam or Vishu Sadhya. Made with curd and often paired with vegetables or fruit, they're the light contrast the richer dishes need.
Yogurt-Based Curries with a Twist
Following the sambar, these ozhichu curries bring a cooling, tangy pause before Rasam. Pulissery or Moru Curry can be cooked with Ash Gourd, Taro, Elephant Yam, Cucumber, Raw Banana, or with ripe fruits like Nendhra Pazham, Mangoes and Pineapple, so no two Sadhya spreads need look quite the same.
Above are four you'll see most often on the leaf: Pineapple and Mango versions that lean sweet, an Ash Gourd Moru Curry that keeps things cooling. Moru Kachiyathu is the simpler version, just curd and seasonings, sometimes with a touch of coconut paste, when you want something simpler. Pick whichever fits the rest of your leaf that day.
Rasam
Following the creamy pulissery, Rasam brings a refreshing, tangy kick. This traditional South Indian soup, made with tamarind, spices, and herbs, doubles as a natural digestive aid, its balance of tang and mild spice makes it the perfect palate cleanser.
Kerala Rasam
Pepper Rasam
Lemon Rasam
Tomato Rasam
Explore Varieties for a Festive Feast
Experiment through the Onam and Vishu season: classic Tomato Rasam, aromatic Pepper Rasam, soothing Lemon Rasam, or something more unusual like Pineapple Rasam or Orange Rasam. Each spoonful reflects Kerala's culinary heritage, and adds real variety to a Sadhya that can otherwise feel rich from start to finish.
Curd/Yogurt & Naadan Pacha Moru
Homemade Curd/Yogurt
Curd/Yogurt
This is where the meal winds down, cool, probiotic, and exactly what a heavy Sadhya needs at the end.
Simple as it looks, it's what makes the rice course feel complete rather than just finished.
Full method here: How to Make Curd/Yogurt
Sambharam / Naadan Pacha Moru
Traditional spiced buttermilk, this is the other classic way to close a Sadhya, zestier than plain curd.
Whichever you pick, creamy curd or tangy pacha moru, it's the finishing touch that ties the whole feast together.
Full recipe here: Sambharam / Naadan Pacha Moru
Naadan Pacha Moru
Together, these Ozhichu Curries and Kerala Matta Rice course by course starting from Parippu Curry, followed by Sambar and then Pulissery and finally with Curd/ Pacha Moru, creates a symphony of flavours, a fitting showcase of Kerala's culinary depth and tradition.
Side Dishes: Pickles & Condiments
Thodu Curry: Achar & Inji Curry
No Onam or Vishu Sadhya is complete without the tantalising burst of flavour from pickles and condiments, known together as Thodu Curry. These small, vibrant sides carry the zesty kick the rest of the feast leans on.
Each of these is served in a small teaspoon-sized portion, never a heap. On the Banana Leaf, they take their place along the top left, right after Salt, Banana, Nalumuri Chips, and Sarkkara Upperi, in this order: Kadu Manga Achar first, then Naranga Curry, then Inji Puli.
Kadu Manga Achar
Kadu Manga Achar (Raw Mango Pickle)
A freshly prepared, instant Sadhya pickle, tangy and spicy in equal measure.
This is the one I reach for when the rest of the leaf needs a sharper contrast.
Full recipe here: Kadu Manga Achar
Naranga Curry (Sadhya Lemon Pickle)
Another instant pickle, built for that irresistible mix of tang and spice.
Small portions go a long way here, a spoonful changes the whole bite of rice next to it.
Full recipe here: Sadhya Naranga Curry
Sadhya Naranga Curry
Inji Curry / Inji Puli
Inji Curry / Inji Puli (Ginger Curry)
Ginger, tamarind, and heat, condensed into a small but essential bite.
It's as much about how it looks on the leaf as how it tastes, that deep reddish-brown against the green.
Full recipe here: Amma's Palakkad-Style Inji Puli
Together, these pickles and condiments guide the palate through the whole Sadhya, adding the texture and vibrancy that makes it feel complete.
Explore more: Homemade Pickle collection
Thodu Curry: Pachadi & Kichadi
Pachadi and Kichadi are Thodu Curries too, served right after the pickles, Kadu Manga Achar, Naranga Curry, and Inji Puli. Where those are teaspoon portions, one Pachadi and one Kichadi get a slightly more generous serving, about two teaspoons each, placed along the top of the leaf from the left, after pappadam, banana, nalumuri, and sarkkara upperi.
Made with yogurt and coconut, each version takes its character from whichever vegetable or fruit goes in, raw mango, okra, ginger, beetroot or something sweeter like pineapple. Ingredients are usually kept fresh and raw, though a few get lightly cooked, and every version finishes with a splutter of mustard seeds, curry leaves, and red chillies in coconut oil.
Inji Thayir (Ginger Yogurt Pachadi)
Sharp ginger against cool yogurt, this is the one that wakes up the palate mid-meal.
A small serving goes a long way, its heat is meant to cut through, not overwhelm.
Full recipe here: Inji Thayir
Inji Thayir
Manga Pachadi
Manga Pachadi (Raw Mango)
Tangy raw mango folded into coconut and yogurt, this is the one most people reach for first.
It plays the same role Kadu Manga Achar does, but softer, creamier, less sharp.
Full recipe here: Palakkadan Manga Pachadi
Beetroot Pachadi
That deep pink against the green banana leaf is half the reason to make it.
Earthy beetroot softened by coconut and yogurt, a gentler contrast than the mango or ginger versions.
Full recipe here: Beetroot Pachadi, Kerala Style
Beetroot Pachadi
Pineapple Pachadi
Pineapple Pachadi
Sweet against the savoury dishes around it, this is the one that surprises first-timers.
A good one to serve if you are in the mood for a slightly sweeter tone to balance the taste profile of your Sadhya.
Full recipe here: Pineapple Pachadi, Kerala Style
Vendakka Kichadi (Okra)
Okra isn't everyone's favourite texture, but lightly fried before it goes in, it holds its own against the creamier dishes around it.
- Vendakka Kichadi is one of the go to Kichadi, alongside one Pachadi, on the banana leaf.
Full recipe here: Vendakka Kichadi
Vendakka Kichadi
Explore more: the full Pachadi & Kichadi collection
Vegetable Side Dishes
Thorans & Mezhukkupurattis: Kerala Style Stir-Fried Vegetables
The banana leaf isn't just curries and rice, these dry, stir-fried sides carry their own weight. Thoran, Upperi, Mezhukkupuratti, and Poriyal each bring a different texture and technique to the same idea: vegetables, coconut oil, and good seasoning.
Thoran and Mezhukkupuratti follow the Pachadi and Kichadi on the leaf, continuing along the top row if there's still room, or just below the top portion once it fills up. These get a more generous serving too, a small ladleful rather than a spoonful. The rule of thumb: one Thoran and one Mezhukkupuratti or Upperi, not more, to leave room for everything still to come.
Carrot Thoran
Carrot Thoran
Grated/finely chopped vegetable, coconut, and a splutter of seasoning, that's the whole method behind every Thoran.
It's the crunch that keeps the leaf interesting between the softer curries.
Full recipe here: Carrot Thoran
Cabbage Thoran
Same technique as carrot, but cabbage takes the seasoning differently, lighter, slightly sweeter once it wilts.
A good one to make when you want something that holds up sitting on the leaf a little longer.
Full recipe here: Cabbage Thoran
Cabbage Thoran
Avarakka Upperi
Avarakka Upperi
Upperi leans sweeter than Thoran, that caramelised edge is the giveaway.
Works with broad beans here, but the same technique carries over to plantain and yam versions too.
Chena Mezhukkupuratti (Elephant Foot Yam)
Slower and drier than Thoran, adding coconut is optional here, just yam cooked patiently in its own spices and coconut oil.
This is the one that tastes like it took longer than it did, in the best way.
Chena Mezhukkupuratti
Chakkakuru Mezhukkupuratti
Chakkakuru Mezhukkupuratti (Jackfruit Seeds)
Jackfruit seeds have a starchy, almost nutty bite once stir-fried, not something you find outside Kerala cooking easily.
Worth making even outside Sadhya season, if you can get your hands on the seeds.
Together, these stir-fried sides bring depth, colour, and variety to the leaf, each with its own distinct taste and texture, none of them competing with the curries, all of them supporting them.
Avial, Koottukari, Erissery, Kalan, Olan, Theeyal & Madhura Curry
These Sadhya Vibhavangal are the heart of the Sadhya, each built on the same base of coconut and vegetables, but taking a completely different shape depending on the technique, the ratio, or what's simmered in.
Avial, Koottukari, Erissery, Kalan, Olan & Madhura Curry follow the Thoran and Mezhukkupuratti on the leaf, continuing along the top row if there's still room, or just below the top portion once it fills up. Mostly these side dishes take the right hand side of the banana leaf. These get a more generous serving too, a small ladleful rather than a spoonful.
Avial
A medley, not a single vegetable, that's what makes Avial different from everything else on the leaf.
Coconut & thick curd bind the whole thing together, comforting rather than sharp.
Full recipe here: Avial
Avial
Koottukari
Koottukari
Lentils and vegetables in a rich coconut mix, this is the one with real flavour, depth & texture.
A must-have on the Onam and Vishu Sadhya.
Full recipe here: Koottukari, Palakkadan Style
Erissery
Pumpkin and red beans cooked with coconut, fragrant and flavourful.
One of the dishes that tastes better the longer it sits with the other curries on the leaf.
Full recipe here: Pumpkin Erissery
Erissery
Kalan
Kalan
Yogurt, raw banana/yam, and ground coconut, creamy with a tang that cuts through the richer curries around it.
Different enough from Avial and Koottukari that it earns its own spot rather than blending in.
Full recipe here: Kalan Recipe
Olan
Ash gourd, pumpkin, white beans and red beans in thick coconut milk, the mildest curry on the whole leaf.
It's meant to be the pause between richer dishes, not a centrepiece.
Full recipe here: Olan Recipe
Olan
Theeyal
Theeyal
Roasted coconut is what separates Theeyal from the other curries, that darker, deeper flavour comes from the roast, not the spices.
Bitter gourd is the classic base, but the technique carries to other vegetables too.
Full recipe here: Bitter Gourd (Pavakka) Theeyal
Madhura Curry
Pineapple, grapes, sometimes nendhra banana, sweet and spiced against roasted coconut.
A dry curry, not a gravy, so it plays a different role on the leaf than Avial or Erissery.
Full recipe here: Pineapple & Grapes Madhura Curry
Madhura Curry
Every curry on the leaf carries its own role in the meal, together they're what turn a plate of rice into a proper Sadhya.
A Sweet Finale to Your Sadhya Feast
Payasam & Pradhaman
As the grand finale of your Sadhya feast approaches, the stage is set for a delightful showcase of traditional desserts, Payasam and Pradhaman. These sweet delicacies, presented on the Banana Leaf, offer a perfect ending to a sumptuous meal, leaving a lasting impression on your taste buds.
Payasam
Paalada Payasam
Ambalapuzha Paal Payasam
Vermicelli Sago Payasam
Karikku Payasam
Payasam, prepared with creamy cow milk and sweetened with sugar, embodies the essence of traditional sweetness. This classic dessert is a testament to the simple yet profound flavours that define our culinary heritage.
Pradhaman
Ada Pradhaman
Chakka Pradhaman
Gothambu Pradhaman
Kadhali Pazha Pradhaman
Pradhaman, with its base of rich coconut milk and jaggery, offers a more indulgent experience. Its deep, caramelised sweetness adds a layer of sophistication to the traditional Sadhya feast, making it a beloved choice for many.
Kadum Payasams
Aravana Payasam
Neypayasam Kadumpayasam
Kadumpayasam, a divine offering often prepared in Kerala temples, is an integral part of naivedhyam, the sacred food presented to the gods. Known for its rich, deep caramelized sweetness, this dessert is made with jaggery, thick coconut milk, and rice. Unlike other payasams, Kadumpayasam is celebrated for its intense flavour and indulgent texture.
Though primarily served as prasadham in temples, Kadumpayasam occasionally graces the Sadhya feast, especially during special celebrations like birthdays. When a nercha (votive offering) is made at the temple for a birthday, a portion of this holy prasadham is often included on the banana leaf in the Sadhya meal, marking the special occasion.
A Traditional Touch
Eating payasam or pradhaman straight from a banana leaf is a skill of its own that any Malayalee prides themselves on. Combining it with crunchy pappadam and a ripe pazham is sheer indulgence after such an elaborate feast, and yet you can devour it so effortlessly that it still leaves me wondering how.
If it ever threatens to become too sweet to gobble, my achan has his own foolproof technique. He swears by a tiny tinge of inji curry or naranga curry to cut right through the sugar and help you finish every last drop.
My husband, on the other hand, playfully teases the whole idea of eating it cleanly off the leaf and completely detests the idea of eating payasam with pazham, pappadam and wants nothing to do with that combination!
So the choice is yours: eat it straight from the banana leaf, combine it with pazham and pappadam, or simply eat it clean out of a bowl with a spoon like my husband does. Either way, a Sadhya is simply incomplete without it!
Sambharam / Pacha Moru
As your elaborate Onam Sadhya feast comes to a close, there is one final, essential treat awaiting you. A chilled glass of Sambharam, also widely known as Pacha Moru or Nadan Moru.
This traditional Kerala spiced buttermilk drink does more than just complement the rich flavours of the feast; it provides the ultimate refreshing conclusion to your traditional culinary journey. Its cool, light, and tangy nature makes it the absolute best digestive finisher after a heavy meal.
Crafted simply by blending fresh yogurt with water, green chilies, crushed ginger, and curry leaves, this quintessential Kerala beverage offers a soothing respite from the heavy load of the traditional feast.
Full recipe here: Sambharam: Pacha Moru
Why Include Sambharam in Your Traditional Sadhya?
Sambharam is far more than just a refreshing beverage. It is a vital drink in Kerala's Sadhya tradition. The combination of live-culture yogurt and carminative spices like ginger and green chillies acts as a natural digestive aid, helping to settle the stomach and cool the core body temperature after an extensive multi-course banquet.
Serving Suggestions
However you arrange your Sadhya at home, the traditional banana leaf placement is worth getting right, it's part of the ritual as much as the food itself.
Want to learn the full etiquette of serving? Here's the Step-by-Step guide to serving Onam and Vishu Sadhya.
Storage Suggestions
Sadhya is best eaten fresh off the leaf, but leftovers are inevitable with a spread this size, so here's how to keep everything tasting right the next day.
- Refrigeration: Store each curry separately in airtight containers, they'll keep well in the fridge for two to three days. Rice is best kept no longer than a day, its texture goes past its best quickly once cooled and reheated.
- Freezing: Coconut based curries like Avial, Olan, and Erissery freeze reasonably well for up to a month, though the texture softens slightly on thawing. Yogurt based dishes such as Pulissery, Kalan, and the Pachadis don't freeze well, the curd tends to split once thawed, so these are best made fresh or eaten within a couple of days.
- Thawing and Reheating: Thaw frozen curries in the fridge overnight rather than at room temperature. Reheat gently on the stovetop rather than in the microwave where possible, coconut based gravies especially can separate if reheated too quickly on high heat.
FAQ
How many dishes are typically served in a Kerala Sadhya?
- A traditional Sadhya can run anywhere from twenty to over thirty dishes depending on the occasion, though most home spreads settle around twenty to twenty five.
Is Sadhya served only during Onam?
- No, Sadhya is equally central to Vishu, and it's also served at weddings, birthdays, and other important celebrations throughout the year in Kerala.
What is the correct order of eating a Sadhya?
- Rice is eaten in courses paired with Parippu Curry first, followed by Sambar, then Pulissery, Rasam and finally Curd or Pacha Moru, while the pickles, Pachadis, Thorans, and vegetable curries are eaten alongside throughout the meal rather than in a strict sequence.
What's the difference between Payasam and Pradhaman?
- Payasam is typically made with milk and sugar, while Pradhaman is made with coconut milk and jaggery, giving it a deeper, more caramelised sweetness.
Can Sadhya be made without onion and garlic?
- Yes, a traditional Sadhya is naturally onion and garlic free, which makes it a good fit for readers following a satvik diet.
Why is Sadhya served on a banana leaf instead of a plate?
- Banana leaves are believed to add a subtle flavour to the food, they're naturally antibacterial, and they've been the traditional serving surface in Kerala for generations, making the meal feel complete in a way a plate simply doesn't.
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| Sadhya Dishes, one leaf, the full story of a Kerala Onam/ Vishu Sadhya at a glance. |
Recipes You Might Like From My Blog
Payasam & Pradhaman: The Complete Sweet Ending to Sadhya — If the dessert course is your favourite part of the leaf, this post rounds up every payasam and pradhaman variation in one place.
Unniyappam for Vishu — Kerala's favourite jaggery and banana fritters, a Vishu classic worth making even outside Sadhya season.
How to Make Coconut Milk at Home — The one technique behind half the curries on this leaf, worth mastering once and reusing endlessly.
The Entire Spread of Sadhya Vibhavangal
Immerse yourself in the rich tapestry of Kerala's culinary heritage with the sumptuous feast of Sadhya Vibhavangal. This magnificent spread, steeped in centuries of regional tradition and folklore, honours both the legendary annual visit of King Mahabali and the fresh beginnings of Vishu, the Malayalam new year. Every single dish carries a story passed down through generations, transporting you straight to a world of intoxicating aromas and vibrant colours.
From foundational dishes like Thodu Curry, Parippu Curry, and Varutharacha Sambar, through comforting Pulissery, classic Thoran, Upperi, Avial, Koottukari, Erissery, Kalan, and Olan, all the way to the decadent finale of Payasam and Pradhaman, each recipe draws on local ingredients and time honoured methods to capture the true spirit of Kerala on a single leaf.
Work your way through the recipe links above to master each technique at your own pace, and bring the full Sadhya home for your next Onam or Vishu. For a deeper dive into festive menu planning, my ebook "What I Cook - For Onam" walks you through 25 of these recipes in one complete guide, do take a look.
As you set out on this delicious journey, may your home be filled with warmth, laughter, and the timeless joy of Onam and Vishu alike. Wishing you and your loved ones a season overflowing with good food and better memories!
Maveli naadu vaanidam kaalam,
manushyarellarum onnu pole...
(In Maveli's reign, all people lived as one.)
"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."
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