Onam Sadhya Recipes
Onam is one of the most loved festivals in Kerala. It is a time when families come together, homes are decorated with pookalam, and everyone enjoys good food and celebrations. The festival is also a reminder of the story of King Mahabali and the values of happiness, equality, and togetherness.
One of the best parts of Onam is the traditional Sadya. It is a feast filled with a variety of simple and delicious dishes, each with its own taste and place on the banana leaf. From curries and stir-fries to pickles and payasam, every dish makes the Sadya special. Let’s take a look at each of these dishes one by one.
Celebrate Onam with 34 authentic Kerala Sadhya recipes!
Includes Avial, Sambar, Payasam, Thoran, Kalan, Olan, Pachadi and more with step-by-step photos.
Happy Onam !
Onam Sadhya - 34 Dishes at a Glance
Pachadi & Kichadi
1. Okra Pachadi
2. Beetroot Pachadi
3. Cucumber Pachadi
4. Pineapple Madhura Pachadi
Curry Corner - Sambar, Rasam, Kalan, Olan etc
5. Kerala Sambar
6. Varutharacha Kuzhambu
7. Kerala Rasam
8. Rasa Kalan
9. Olan
10. Kurukku Kalan
11. Mor Kootan
12. Mathanga Erisseri
13. Mambazha Pulissery
14. Palakkad Pulinkari
Thoran & Mezhukkupuratti
15. Beetroot Thoran
16. Beans Thoran
17. Cabbage Thoran
18. Carrot Green Peas Thoran
19. Paruppu Thoran
20. Avial
21. Chena Mezhukkupuratti
22. Achinga Mezhukkupuratti
23. Kootu Kari
The Essentials - Pappadam, Pickle, Chips
24. Kadumanga Achar
25. Puli Inji
26. Kerala Pappadam
27. Nendran Chips
28. Sharkara Varatti
Payasam / Prathaman
29. Semiya Payasam
30. Paal Ada Prathaman
31. Chakka Pradhaman
32. Nendran Payasam
33. Paruppu Prathaman
34. Paruppu Curry
1.Okra/ Vendakkai Pachadi
INGREDIENTS:
• 1 cup okra, sliced
• 1/2 cup whisked curd / yogurt
• 1/4 cup grated coconut
• 1 green chilli, 1/4 tsp mustard
• 1/4 tsp cumin, salt
• For tempering: coconut oil, mustard, curry leaves, dry red chilli
METHOD:
1. Fry okra with little salt till crisp, keep aside.
2. Grind coconut + green chilli + mustard + cumin to smooth paste.
3. Mix curd, ground paste, fried okra, salt.
4. Temper mustard, curry leaves, red chilli in coconut oil, pour over.
2.Beet root Pachadi
INGREDIENTS:
• 1 cup beetroot, grated or cubed
• 1/2 cup curd
• 1/4 cup coconut, 1 green chilli, 1/4 tsp mustard • Salt
METHOD:
1. Cook beetroot with little water till soft.
2. Grind coconut + chilli + mustard, mix with curd and beetroot.
3. Temper mustard, curry leaves.
3.Cucumber Pachadi
INGREDIENTS:
• 1 cup cucumber, cubed
•1/2 cup curd
• 1/4 cup coconut, 1 green chilli, 1/4 tsp mustard • Salt, coconut oil, mustard, curry leaves
METHOD:
1. Cook cucumber lightly.
2. Grind coconut mix, add to curd + cucumber. 3. Temper.
4.Pineapple Madhura Pachadi
INGREDIENTS:
• 1 cup pineapple, cubed
• 1/4 cup coconut, 2 green chillies, 1/4 tsp mustard
• 1/4 cup curd, pinch turmeric, salt, jaggery • Coconut oil, mustard, curry leaves
METHOD:
1. Cook pineapple with turmeric, salt, jaggery.
2. Grind coconut + chillies + mustard, add to pineapple, add curd.
3. Temper.
5.Kerala Sambar
Ingredients
½ cup toor dal
Mixed vegetables, about ½ cup each
1 tomato
Shallots, as needed
4–5 ladyfingers
Green or red chillies, as needed
Curry leaves, as needed
Coriander leaves, for garnish
About 1¼ cups tamarind juice
Coconut oil, as needed
Salt, as needed
Masala
2 tbsp coriander powder + 1 tbsp for tempering
1 tbsp chilli powder + 1 tsp for tempering
1 tsp Kashmiri chilli powder
½ tsp turmeric powder
1 tsp asafoetida + a pinch for tempering
Salt, as needed
Method
Cook the dal: Add the toor dal to a pressure cooker along with turmeric, salt, and enough water. Pressure cook for 4–5 whistles, then mash the dal well and set aside.
Cook the vegetables: Add the mixed vegetables to a large pan along with curry leaves, green chillies, asafoetida, and salt. Cook until the vegetables are nearly tender. Keep the tomato, ladyfinger, and shallots for later.
Add the tamarind and masalas: Pour in the tamarind juice and add the tomato and the sambar masalas. Mix well and let everything simmer until the vegetables are fully cooked and the flavors come together. Add the cooked, mashed dal and mix well.
Fry the ladyfinger: Heat 1 tbsp coconut oil in a pan and fry the ladyfinger until cooked. Add the fried ladyfinger to the sambar and mix gently.
Prepare the tempering: In the same pan, heat 2 tbsp coconut oil. Add mustard seeds and let them splutter. Add curry leaves, red chillies, and sliced shallots. Fry until the shallots turn brown and fragrant.
Add the tempering masalas: Lower the heat and add the tempering quantities of coriander powder, chilli powder, and a pinch of asafoetida. Fry briefly, taking care not to burn the spices.
Finish the sambar: Pour the hot tempering over the sambar and mix gently. Garnish with fresh coriander leaves and serve hot.
6.Varutharacha Kuzhambu
INGREDIENTS:
• 1 tbsp toor dal
• 1 tsp rice
• 1/2 tsp fenugreek seeds •
1/2 cup grated coconut
• 5-6 dry red chillies
• Pinch asafoetida & turmeric
• 2 cups thin tamarind water
• Pumpkin cubes
• 2 tbsp coconut oil, 1/2 tsp mustard seeds, curry leaves & salt
METHOD:
1. Heat 1 tsp coconut oil and roast toor dal, rice, fenugreek, red chillies and asafoetida. Separately roast coconut. Cool and grind everything to a smooth paste.
2. Cook pumpkin with a little water, turmeric, salt and curry leaves until half done.
3. Add tamarind water, boil, add ground paste, simmer till thick.
4. Temper mustard, curry leaves in coconut oil.
7.Kerala Rasam
INGREDIENTS:
• 1/2 cup toor dal water or 2 tomatoes
• Tamarind small lime size
• 1 tsp rasam powder, 1/4 tsp pepper, cumin, garlic 3 cloves
• Curry leaves, coriander leaves, mustard, coconut oil
METHOD:
1. Soak tamarind, extract water.
2. Boil tomato, tamarind water with rasam powder, salt.
3. Add dal water, crushed pepper-cumin-garlic, simmer, temper.
8.Rasa Kalan
INGREDIENTS:
• 1 cup raw banana, cubed
•1/2 cup pumpkin
• 1/2 cup ash gourd
• 1 drumstick, chopped
• 2 green chillies, slit
• Lime-sized tamarind, soaked & strained
• 3/4 cup whisked curd
• 1/2 cup grated coconut
• 1 tbsp raw rice
• 1/2 tsp fenugreek seeds
• 1 dry red chilli
• Pinches of turmeric, chilli & pepper powder
• Pinch jaggery
• 1 tbsp coconut oil, 1/2 tsp mustard seeds, curry leaves & salt
METHOD:
1. Dry-roast rice, fenugreek seeds and 1 red chilli. Grind with coconut to fine paste.
2. Cook all veggies with turmeric, chilli powder, tamarind water, salt.
3. Add ground paste, simmer, add whisked curd, don't boil. Add jaggery.
4. Temper mustard, curry leaves in coconut oil.
9.Olan
INGREDIENTS:
• 1 cup ash gourd / kumbalanga, cubed
• 1/2 cup black-eyed peas / vanpayar, cooked
• 2 green chillies slit
• 1/2 cup thick coconut milk + 1/4 cup thin milk • Coconut oil, curry leaves, salt
METHOD:
1. Cook ash gourd with green chillies, salt, little water till soft.
2. Add cooked cowpeas, thin coconut milk, simmer.
3. Add thick milk, don't boil. Finish with coconut oil, curry leaves.
10.Kurukku Kalan
INGREDIENTS:
• 1 cup yam / chena, cubed
• 1/2 cup raw banana, cubed
• 1.5 cups sour curd
• 1/2 cup coconut, 1 tsp cumin, 2 green chillies, 1/4 tsp pepper
• Turmeric, salt, coconut oil, mustard, curry leaves, fenugreek
METHOD:
1. Cook yam, banana with turmeric, salt till soft. 2. Grind coconut + cumin + chillies + pepper, add to curd, mix.
3. Add to cooked veggies, simmer till thick (kurukku).
4. Temper mustard, fenugreek, curry leaves .
11.Mor Kootan
INGREDIENTS:
• 1 cup ash gourd or cucumber
• 1 cup sour curd
• 1/4 cup coconut, 1 tsp cumin, 2 green chillies, small shallot • Turmeric, salt, coconut oil, mustard, curry leaves
METHOD:
1. Cook veg with turmeric, salt.
2. Grind coconut + cumin + chillies + shallot, mix with curd.
3. Add to veg, heat don't boil1.
12.Mathanga Erissery
INGREDIENTS:
• 1.5 cups yellow pumpkin / mathanga, cubed
• 1/2 cup cowpeas / vanpayar, cooked
• 1/2 cup coconut + 1 tsp cumin + 2 red chillies for paste
• 1/4 cup coconut for roast, turmeric, salt, coconut oil, mustard, curry leaves
METHOD:
1. Cook pumpkin with turmeric, salt.
2. Add cooked cowpeas, ground coconut paste, simmer.
3. Roast 1/4 cup coconut till brown, add, temper.
13.Mambazha Puliseri
INGREDIENTS:
• 2 ripe mangoes / mambazham, cubed
• 1 cup curd, 1/4 cup coconut, 1 tsp cumin, 2 green chillies
• Turmeric, salt, jaggery, coconut oil, mustard, curry leaves, fenugreek
METHOD:
1. Cook mango with turmeric, salt, little water, jaggery.
2. Grind coconut + cumin + chillies, mix with curd, add to mango, heat.
3. Temper mustard, fenugreek, curry leaves.
14.Palakkad Pulinkari
INGREDIENTS:
• 1 cup raw banana, yam, ash gourd mixed
• Tamarind lime size, 1/4 cup coconut, 2 red chillies, 1/2 tsp coriander, fenugreek pinch • Turmeric, salt, coconut oil, mustard, curry leaves
METHOD:
1. Cook veggies with turmeric, salt.
2. Roast coconut + spices, grind, add to veggies with tamarind water, boil, temper.
15.Beetroot Thoran
Ingredients
1 cup grated beetroot
¼ cup grated coconut
1 green chilli
¼ tsp cumin
1 shallot
Mustard seeds, as needed
2 red chillies
Curry leaves, as needed
Coconut oil, as needed
Salt, as needed
Turmeric powder, as needed
Method
Prepare the coconut mixture: Add the grated coconut, green chilli, cumin, and shallot to a small bowl. Lightly crush the mixture together. It should remain slightly coarse rather than becoming a smooth paste. Set aside.
Prepare the tempering: Heat coconut oil in a pan over medium heat. Add the mustard seeds and allow them to splutter. Add the dried red chillies and curry leaves, and sauté briefly until fragrant.
Cook the beetroot: Add the grated beetroot to the pan along with turmeric and salt. Mix well so the beetroot is evenly coated with the tempering and seasoning. Cover the pan and cook until the beetroot is tender.
Add the coconut mixture: Once the beetroot is cooked, add the lightly crushed coconut mixture. Stir gently to combine everything well.
Finish: Cook briefly after adding the coconut mixture, allowing the flavors to come together while keeping the thoran moist and fresh. Serve warm as part of an Onam Sadya or with rice.
16.Beans Thoran
Ingredients
250 g beans, finely chopped
½ cup grated coconut
1 small onion or shallot, chopped
2 green chillies
½ tsp mustard seeds
Curry leaves, as needed
¼ tsp turmeric powder
1–2 tbsp coconut oil
Salt, as needed
Method
Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves, chopped onion or shallot, and green chillies. Sauté for a minute until the onion softens slightly and the mixture becomes fragrant.
Add the finely chopped beans, turmeric powder, and salt. Mix well so the beans are evenly coated with the seasoning.
Cover the pan and cook until the beans are just tender. Avoid overcooking, as the beans should retain a little texture.
Add the grated coconut and mix well with the cooked beans. Cook uncovered for another 2–3 minutes, allowing the coconut to blend with the beans and absorb the flavors.
Remove from the heat and serve warm as part of a traditional Kerala Sadya or with rice.
17.Cabbage Thoran
Ingredients
500 g cabbage, finely chopped
1 cup grated coconut
5–6 shallots, finely chopped
2 green chilies, finely chopped
½ tsp cumin seeds
¼ tsp turmeric powder
1 tsp mustard seeds
2 sprigs curry leaves
2 tbsp coconut oil
Salt to taste
Method
Mix cabbage, coconut, shallots, green chilies, cumin, turmeric, curry leaves and salt thoroughly.
Heat coconut oil in a wide pan. Add mustard seeds and let them splutter.
Add the cabbage mixture and sauté for 1–2 minutes.
Cover and cook on low heat for 5–7 minutes, stirring occasionally. The cabbage will release enough moisture, so water is usually unnecessary.
Remove the lid and cook for another 1–2 minutes until the excess moisture evaporates and the thoran is dry.
Serve hot with steamed rice, sambar or dal.
18.Carrot Green peas Thoran
Ingredients
½ cup carrot, cubed
½ cup green peas
¼ cup grated coconut
Green chilli, as needed
Cumin, as needed
Shallot, as needed
Mustard seeds, as needed
Curry leaves, as needed
Oil, as needed
Salt, as needed
Method
Add the cubed carrot and green peas to a pan with a little water and salt. Cook lightly until the vegetables are just tender. Avoid overcooking them; the carrot and peas should retain their shape and a little bite.
Combine the grated coconut with green chilli, cumin, and shallot. Mix lightly so the flavors come together.
Heat oil in a pan and add mustard seeds. Once they splutter, add the curry leaves and let them sizzle briefly.
Add the cooked carrot and green peas to the pan, followed by the coconut mixture. Gently mix everything together and cook for a couple of minutes until the vegetables are well coated and the flavors come together.
Remove from the heat and serve warm as part of an Onam Sadya or with rice and other Kerala-style dishes.
19.Paruppu Thoran
INGREDIENTS:
• 1/2 cup moong dal / cherupayar parippu
• 1/4 tsp turmeric
• 1/2 cup grated coconut
• 2 shallots / cheriya ulli, sliced
• 1 green chilli
• 1/4 tsp cumin
• 1/2 tsp mustard seeds
• 2 dried red chillies
• Curry leaves
• 2 tsp coconut oil
• Salt
METHOD:
1. Wash moong dal, cook with turmeric and little salt + 1 cup water till soft but not mushy. Drain water if any.
2. Lightly crush coconut + shallots + green chilli + cumin in mixie — don't make a paste.
3. Heat coconut oil, splutter mustard, add red chillies and curry leaves, add cooked dal and coconut mix, mix well 2 mins.
20.Avial
INGREDIENTS:
• 2 cups mixed veggies (raw banana, yam, drumstick, carrot, beans, ash gourd)
• 1/2 cup coconut, 1 tsp cumin, 3 green chillies, 1/4 tsp turmeric
• 1/4 cup curd, coconut oil, curry leaves, salt
METHOD:
1. Cook veggies with turmeric, salt, little water till 3/4 done.
2. Grind coconut + cumin + chillies coarse, add to veggies + curd, mix lightly, don't mash.
3. Add coconut oil, curry leaves.
21.Chenai Mezhukupuratti
INGREDIENTS:
• 1.5 cups elephant yam / chena cubed
•1/4 tsp turmeric, chilli powder, salt
• Coconut oil, mustard, red chillies, curry leaves
METHOD:
1. Cook yam with turmeric, chilli, salt till soft but pieces intact.
2. Heat oil, splutter mustard, red chillies, curry leaves, add cooked yam, roast 3-4 mins.
22.Achinga Mezhukupuratti ( Yard long beans )
Ingredients
250 g achinga (yard-long beans), cut into 2–3 cm pieces
1 small onion, sliced ( optional )
2 green chilies, slit
½ tsp turmeric
½ tsp chili powder
½ tsp mustard seeds
1 sprig curry leaves
1–2 tbsp coconut oil
Salt to taste
Method
Heat coconut oil; splutter mustard seeds.
Add curry leaves, and green chilies; sauté briefly.
Add beans, turmeric, chili powder and salt. Mix well.
Cover and cook on low heat until tender, stirring occasionally. Add only a splash of water if needed.
Cook uncovered for a few minutes until the beans are dry and lightly roasted.
Tip: For authentic mezhukupuratti flavor, use coconut oil and avoid making it too watery.
23.Kootu Kari
INGREDIENTS:
• 1/2 cup black chana / kadala, soaked overnight • 1 cup elephant yam / chena, cubed
• 1/2 tsp turmeric, salt
• For roast: 1/2 cup coconut + 1 tsp pepper + 1/2 tsp cumin + 2 dried chillies
• For tempering: coconut oil, mustard, curry leaves, shallots (optional)
METHOD:
1. Pressure cook black chana with salt till soft (4-5 whistles). Cook yam separately with turmeric + salt till soft.
2. Roast coconut mix till brown, coarsely powder.
3. Heat coconut oil, fry the roasted coconut mix lightly, add cooked chana + yam, mix well on low flame 3-4 mins till dry and coated.
4. Temper mustard + curry leaves in coconut oil, pour over.
Serve dry — it should be dark, roasted, and semi dry.
24.Kadugumanga Achar
INGREDIENTS:
• 1 cup raw mango cubed
• Chilli powder, salt, asafoetida, mustard powder, fenugreek powder, coconut oil
METHOD:
1. Mix mango with salt, chilli powder, asafoetida, keep 30 mins.
2. Heat oil, add mustard, fenugreek powder, pour over, mix.
25.Puli Inji
INGREDIENTS:
• 1/4 cup ginger chopped
• Small tamarind ball, jaggery 2 tbsp, chilli powder, turmeric, salt, coconut oil, mustard, curry leaves, red chillies
METHOD:
1. Fry ginger in oil till crisp, keep aside.
2. In same oil splutter mustard, red chillies, curry leaves, add tamarind water, jaggery, chilli powder, turmeric, salt, boil thick, add fried ginger.
26.Kerala Pappadam
Ingredients
½ cup whole urad dal or ready-made urad flour
~10 tsp water, added very slowly as needed
½ tsp baking soda
½ tsp salt
2 tsp sesame oil
Rice flour or tapioca flour, for dusting
Oil, for deep frying
Method
If using whole urad dal, grind and sieve very finely (store-bought urad flour works best). Mix flour, salt, and baking soda.
Add water 1 tsp at a time to form a firm, non-sticky dough. Add sesame oil.
Knead vigorously: stretch, fold, punch, flatten, and mash with a pestle/rolling pin until the dough becomes smooth, pliable, and firm. Use a little oil on your hands if needed.
Divide into 2 balls, roll each into a thin log, and cut into small pieces.
Dust each piece and roll as thin as possible, roughly poori-sized. Use a lid for neat rounds.
Arrange on paper/tray and air-dry for about 10 minutes. No sun-drying is needed.
Deep-fry in hot oil until puffed, bubbly, and crisp. Dust off excess flour before storing in an airtight bag/container in the refrigerator.
27.Nendran chips
INGREDIENTS:
Nendran banana, salt, turmeric, coconut oil for deep fry
METHOD:
Slice banana thin, mix salt + turmeric water, fry in hot oil till crisp.
28.Sharkara Varatti
INGREDIENTS:
•2 cups nendran banana chips (thick) or raw banana cubes
• 1 cup jaggery, 1 tbsp rice flour, cardamom powder, dry ginger powder, cumin powder, coconut oil
METHOD:
1. Fry banana till crisp, drain.
2. Melt jaggery with little water to thick syrup (1 string), add powders, rice flour, add fried banana, coat well, cool.
29.Semiya Payasam
INGREDIENTS:
• 1/2 cup semiya / vermicelli
• 3 cups milk, 1/4 cup sugar, 1 tbsp ghee, cashew, raisin, cardamom
METHOD:
1. Roast semiya in ghee till golden.
2. Boil milk, add semiya, cook till soft, add sugar, simmer, add fried cashew-raisin, cardamom.
30.Paal Ada Prathaman
INGREDIENTS:
• 1/2 cup ada / rice flakes
• 3 cups milk, 1/2 cup sugar, 1 tbsp ghee, cardamom, cashew
METHOD:
1. Soak ada in hot water 20 mins, drain, rinse. 2. Boil milk, add ada, cook till soft, add sugar, ghee, cardamom.
31.Chakka Prathaman
INGREDIENTS:
• 1 cup chakka varattiyathu / jackfruit preserve • 1 cup jaggery, 2 cups thin coconut milk, 1 cup thick milk, ghee, coconut bits, cashew, cardamom, dry ginger
METHOD:
1. Melt jaggery, add chakka varattiyathu, cook.
2. Add thin coconut milk, simmer, add thick milk, don't boil, add ghee fried coconut, cashew.
32.Nendran Payasam
Ingredients:
2 ripe Nendran bananas
1 cup jaggery, melted & strained
1 cup thin coconut milk
½ cup thick coconut milk
½ tsp cardamom powder
2 tbsp ghee
2 tbsp grated coconut/cashews
1 tbsp raisins
Pinch of dry ginger powder (optional)
Method:
Steam bananas, remove seeds/skin, mash well.
Cook mashed banana with jaggery until thick.
Add thin coconut milk; simmer briefly.
Lower heat, add thick coconut milk and cardamom; do not boil.
Fry coconut, cashews and raisins in ghee; add to payasam. Serve warm or chilled.
33.Paruppu Prathaman
Ingredients:
Moong dal 1 cup,
jaggery 1–1½ cups,
thin coconut milk 2 cups,
thick coconut milk 1 cup,
ghee 2 tbsp,
cardamom ½ tsp,
dry ginger ¼ tsp,
coconut pieces/cashews & raisins as needed.
Method: Roast dal lightly, pressure-cook until soft and mash.
Melt and strain jaggery; mix with dal and cook until thick.
Add thin coconut milk and simmer. Lower heat, add thick coconut milk, cardamom and dry ginger; do not boil.
Fry coconut pieces, cashews and raisins in ghee and add. Serve warm.
34.Paruppu Curry
Ingredients:
1 cup moong dal
½ cup grated coconut
½ tsp cumin
3 shallots, 2–3 green chilies
¼ tsp turmeric
2 tsp ghee/coconut oil
¼ tsp mustard seeds
2 dried red chilies, broken
Curry leaves, salt & water as needed
Method:
Pressure-cook moong dal with water and salt; mash well.
Grind coconut, green chilies, cumin and turmeric into a paste.
Mix paste into dal, adjust water/salt, boil briefly and remove from heat.
Heat ghee/oil; splutter mustard seeds, then sauté shallots, curry leaves and dried chilies until golden.
Pour tempering over dal. Serve hot with rice and pappad; drizzle with ghee.