An Onam Sadhya is one of the most beautiful expressions of Kerala’s culinary tradition. Traditionally served on a banana leaf, the vegetarian feast brings together rice, curries, vegetable preparations, pickles, crunchy accompaniments and several varieties of payasam.

Below is a practical collection of traditional Onam recipes, suitable for families in Kerala as well as Malayalis living abroad.

🍛 1. Kerala Matta Rice

Ingredients

• 2 cups Kerala matta rice
• 5–6 cups water
• Salt, optional

Preparation

1. Wash the rice thoroughly.
2. Soak for 20–30 minutes if desired.
3. Add rice and water to a large pot.
4. Cook until the grains become tender but retain their shape.
5. Drain excess water if necessary.
6. Keep warm for serving.

Serving: Matta rice forms the centre of the traditional Sadhya.

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🥥 2. Parippu Curry

A simple moong-dal curry traditionally served with rice, ghee and pappadam.

Ingredients

• 1 cup moong dal
• ½ teaspoon turmeric
• 2 green chillies
• 1 cup grated coconut
• ½ teaspoon cumin
• Salt
• 1 tablespoon ghee

Preparation

1. Wash and cook the dal with turmeric and green chillies.
2. Grind coconut and cumin into a coarse paste.
3. Add the coconut mixture to the cooked dal.
4. Simmer for several minutes.
5. Add salt.
6. Finish with a spoonful of ghee.

Serving

Serve hot over rice with ghee.

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🥕 3. Avial

Avial is one of the signature dishes of Kerala cuisine and an essential part of many Sadhyas.

Ingredients

Use a mixture of vegetables such as:

• Raw banana
• Yam
• Carrot
• Beans
• Drumstick
• Ash gourd
• Snake gourd
• Cucumber

Also:

• 1 cup grated coconut
• 2–3 green chillies
• ½ teaspoon cumin
• ½ cup yogurt
• Curry leaves
• Coconut oil
• Turmeric
• Salt

Preparation

1. Cut vegetables into similar-sized pieces.
2. Cook the harder vegetables first with turmeric, salt and a little water.
3. Add the remaining vegetables.
4. Grind coconut, cumin and green chilli into a coarse paste.
5. Add the coconut mixture.
6. Cook gently until the vegetables are tender.
7. Reduce the heat and add beaten yogurt.
8. Mix carefully without boiling vigorously.
9. Finish with curry leaves and a drizzle of coconut oil.

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🥒 4. Kichadi

Kichadi is a yogurt-based preparation commonly made with cucumber or another suitable vegetable.

Ingredients

• 1 cucumber
• ½ cup grated coconut
• 2 green chillies
• ½ teaspoon cumin
• 1 cup yogurt
• Salt
• Coconut oil
• Mustard seeds
• Curry leaves

Preparation

1. Cook chopped cucumber with a little salt.
2. Grind coconut, green chilli and cumin.
3. Add the coconut mixture to the cucumber.
4. Cook briefly.
5. Allow it to cool slightly.
6. Add beaten yogurt.
7. Temper mustard seeds and curry leaves in coconut oil.
8. Pour over the kichadi.

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🍍 5. Pineapple Pachadi

A delicious sweet-and-sour preparation that adds a contrasting flavour to the Sadhya.

Ingredients

• 2 cups chopped pineapple
• ½ cup grated coconut
• 2 green chillies
• ½ teaspoon cumin
• ½ cup yogurt
• 1–2 teaspoons sugar
• Salt
• Turmeric

Preparation

1. Cook pineapple with turmeric and a little water.
2. Add salt and sugar.
3. Grind coconut, green chilli and cumin.
4. Add the ground mixture.
5. Cook for a few minutes.
6. Turn off the heat.
7. Add beaten yogurt.
8. Mix gently.

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🥬 6. Thoran

Thoran can be prepared with cabbage, beans, carrot, long beans or other vegetables.

Ingredients

• 3 cups finely chopped vegetable
• 1 cup grated coconut
• 2 green chillies
• 1 small onion or shallot, optional
• Curry leaves
• Mustard seeds
• Coconut oil
• Turmeric
• Salt

Preparation

1. Heat coconut oil.
2. Add mustard seeds.
3. Add curry leaves and chopped shallots if using.
4. Add the vegetable.
5. Add turmeric and salt.
6. Cover and cook until almost tender.
7. Add grated coconut.
8. Stir-fry for a few minutes.

Tip: Avoid overcooking. A good thoran should retain some texture.

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🍌 7. Ethakka Upperi — Banana Chips

Ingredients

• Raw plantains
• Coconut oil or suitable frying oil
• Salt
• Turmeric

Preparation

1. Peel the plantains.
2. Slice very thinly.
3. Briefly soak in lightly salted turmeric water.
4. Drain and dry thoroughly.
5. Fry in hot oil until crisp.
6. Drain excess oil.
7. Cool before serving.

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🍌 8. Sharkara Varatti

This is a traditional sweet made from fried raw banana coated in jaggery.

Ingredients

• 3 raw plantains
• 250 g jaggery
• ½ teaspoon dry ginger powder
• ½ teaspoon cumin powder
• Pinch of cardamom
• Coconut oil or frying oil

Preparation

1. Cut raw bananas into small pieces.
2. Fry until crisp.
3. Melt jaggery with a little water.
4. Strain the syrup.
5. Cook until it reaches a thick consistency.
6. Add the fried banana pieces.
7. Add the spices.
8. Stir carefully until the jaggery coating thickens and dries.

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🥒 9. Inji Curry

Inji curry, a spicy, sweet and sour ginger preparation, is an excellent accompaniment to a rich Sadhya.

Ingredients

• 1 cup finely chopped ginger
• 2–3 green chillies
• Tamarind
• Jaggery
• Red chilli powder
• Mustard seeds
• Curry leaves
• Coconut oil
• Salt

Preparation

1. Fry finely chopped ginger until golden.
2. Remove excess oil.
3. Grind or crush the fried ginger.
4. Prepare tamarind water.
5. Add ginger, chilli powder, salt and tamarind.
6. Cook until thick.
7. Add jaggery according to taste.
8. Temper mustard seeds and curry leaves.
9. Add the tempering to the curry.

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🫘 10. Erissery

Pumpkin and black-eyed peas make a classic combination.

Ingredients

• 2 cups pumpkin
• ½ cup cooked black-eyed peas
• 1 cup grated coconut
• 2 green chillies
• ½ teaspoon cumin
• Turmeric
• Salt
• Mustard seeds
• Curry leaves
• Dried red chilli
• Coconut oil

Preparation

1. Cook pumpkin with turmeric and salt.
2. Add cooked black-eyed peas.
3. Grind coconut, cumin and green chilli.
4. Add the coconut mixture.
5. Cook gently.
6. Temper mustard seeds, red chilli and curry leaves in coconut oil.
7. Add the tempering.

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🥥 11. Olan

Olan is a mild dish traditionally prepared with ash gourd and cowpeas.

Ingredients

• 2 cups ash gourd
• ½ cup cooked black-eyed peas
• 2–3 green chillies
• 1 cup thin coconut milk
• ½ cup thick coconut milk
• Curry leaves
• Coconut oil
• Salt

Preparation

1. Cook ash gourd with green chilli and salt.
2. Add cooked cowpeas.
3. Add thin coconut milk.
4. Simmer gently.
5. Add thick coconut milk.
6. Do not boil vigorously after adding thick coconut milk.
7. Finish with coconut oil and curry leaves.

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🌶️ 12. Sambar

Ingredients

• 1 cup toor dal
• Mixed vegetables
• Tamarind
• Sambar powder
• Turmeric
• Shallots
• Tomato
• Curry leaves
• Mustard seeds
• Dried red chilli
• Coconut oil

Preparation

1. Cook the dal.
2. Cook vegetables separately or together depending on type.
3. Add sambar powder and turmeric.
4. Add tamarind water.
5. Combine with cooked dal.
6. Simmer until flavours blend.
7. Temper mustard seeds, red chilli and curry leaves.
8. Add the tempering.

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🥣 13. Rasam

Rasam provides a lighter, spicy and tangy course toward the end of the meal.

Ingredients

• Tamarind
• Tomato
• Pepper
• Cumin
• Garlic, optional
• Turmeric
• Rasam powder
• Coriander leaves
• Curry leaves
• Mustard seeds

Preparation

1. Prepare tamarind water.
2. Add chopped tomato.
3. Add crushed pepper and cumin.
4. Add turmeric and rasam powder.
5. Simmer gently.
6. Add coriander leaves.
7. Temper mustard seeds and curry leaves.
8. Add the tempering.

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🥛 14. Moru Curry

A refreshing yogurt-based curry that is traditionally served toward the end of the Sadhya.

Ingredients

• 2 cups yogurt
• ½ cup water
• ½ teaspoon turmeric
• Green chilli
• Ginger
• Curry leaves
• Mustard seeds
• Fenugreek seeds, a small pinch
• Coconut oil
• Salt

Preparation

1. Whisk yogurt with water.
2. Add turmeric and salt.
3. Crush ginger and green chilli.
4. Add them to the yogurt mixture.
5. Heat gently without allowing it to boil.
6. Temper mustard seeds, fenugreek and curry leaves.
7. Add the tempering.

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🍚 15. Ada Pradhaman

One of the most famous Onam desserts, Ada Pradhaman is made with rice ada, jaggery and coconut milk.

Ingredients

• 1 cup rice ada
• 400–500 g jaggery
• 3 cups thin coconut milk
• 2 cups thick coconut milk
• ½ teaspoon cardamom powder
• Dry ginger powder, optional
• Coconut pieces
• Cashews, optional
• Raisins, optional
• Coconut oil or ghee

Preparation

1. Cook the rice ada until tender.
2. Drain and rinse.
3. Melt jaggery with a little water.
4. Strain the jaggery syrup.
5. Combine ada and jaggery.
6. Add thin coconut milk.
7. Cook until slightly thickened.
8. Add thick coconut milk.
9. Heat gently without boiling strongly.
10. Add cardamom.
11. Fry coconut pieces and optional cashews/raisins.
12. Add them to the payasam.

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🥛 16. Palada Payasam

A creamy milk-based payasam made with rice ada.

Ingredients

• 1 cup palada
• 1 litre milk
• ½–1 cup sugar
• ½ teaspoon cardamom
• Cashews, optional
• Raisins, optional

Preparation

1. Cook the ada.
2. Boil milk in a heavy-bottomed vessel.
3. Add cooked ada.
4. Add sugar.
5. Simmer gently until the milk thickens and develops a rich flavour.
6. Add cardamom.
7. Garnish if desired.

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🌾 17. Parippu Payasam

A traditional jaggery-based payasam prepared with dal.

Ingredients

• 1 cup moong dal
• 300–400 g jaggery
• 3 cups coconut milk
• ½ teaspoon cardamom
• Dry ginger powder
• Fried coconut pieces

Preparation

1. Lightly roast the dal.
2. Cook until soft.
3. Add melted and strained jaggery.
4. Add thin coconut milk.
5. Simmer.
6. Add thick coconut milk.
7. Add cardamom and dry ginger.
8. Finish with fried coconut pieces.

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🍌 18. Pazham Pori — A Popular Onam Snack

Although not traditionally a core Sadhya item, pazham pori is a wonderful Kerala snack for an Onam gathering.

Ingredients

• Ripe plantains
• 1 cup flour
• Pinch of turmeric
• Sugar
• Salt
• Water
• Oil for frying

Preparation

1. Peel and slice ripe plantains lengthwise.
2. Make a thick batter using flour, sugar, salt and a little turmeric.
3. Dip banana slices into the batter.
4. Fry until golden.
5. Drain and serve hot.

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🍽️ Suggested Onam Sadhya Menu

For a traditional but manageable home Sadhya, you could prepare:

Accompaniments

• Banana
• Pappadam
• Banana chips
• Sharkara varatti
• Pickle
• Inji curry

Vegetable dishes

• Avial
• Thoran
• Olan
• Erissery
• Kichadi
• Pachadi

Main courses

• Parippu + ghee
• Sambar
• Rasam
• Moru curry

Dessert

• Ada Pradhaman
• Palada Payasam

Main

• Kerala matta rice

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🌿 A Simpler Onam Sadhya for Families Abroad

If you cannot find all the traditional ingredients, don’t worry. A beautiful Sadhya can still be prepared with locally available vegetables.

Essential menu:

1. Rice
2. Parippu
3. Sambar
4. Avial
5. Thoran
6. Pachadi
7. Olan
8. Pickle
9. Pappadam
10. Banana chips
11. Inji curry
12. Payasam

For the spirit of Sadhya, togetherness matters more than having every single dish.

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🍃 How to Serve an Onam Sadhya

Traditionally, Sadhya is served on a banana leaf.

A typical meal progresses through several courses, with rice forming the centre.

A simple sequence can be:

Banana → chips → sharkara varatti → pickles → vegetable dishes → pappadam → parippu & ghee → sambar → rasam → moru → payasam

Traditions can vary between families and regions, so there is no single universally fixed arrangement.

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🌼 Onam Sadhya for 10 People — Practical Plan

Day Before

• Prepare pickles
• Make sharkara varatti
• Prepare banana chips
• Chop vegetables
• Prepare coconut mixtures
• Make jaggery syrup for payasam
• Soak/prepare dals and beans

Onam Morning

• Cook rice
• Prepare parippu
• Make avial
• Prepare thoran
• Make olan
• Prepare erissery
• Make pachadi/kichadi
• Prepare sambar
• Prepare rasam
• Prepare moru curry
• Make payasam

Final Step

Arrange the banana leaves, serve the dishes in an organized sequence and bring everyone together for the feast.

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❤️ The Spirit of the Sadhya

The greatest beauty of an Onam Sadhya is not the number of dishes.

It is the act of sitting together and sharing food.

A Sadhya brings generations together around one banana leaf and transforms a meal into a celebration of:

🌼 Family
🤝 Friendship
❤️ Sharing
🌿 Kerala’s heritage
🙏 Gratitude
🌏 Togetherness

For Malayalees living abroad, preparing even a small Sadhya can be a wonderful way to introduce children to Kerala’s food traditions and keep the memories of Onam alive.

🌼 “ഓണം വന്നാൽ അടുക്കളയും ഒരു ആഘോഷവേദിയാകും!”

Happy Onam — and happy cooking! 🧇🌸🍛🥥