Onam Sadhya Recipes – Onam Sadya 2025

Falling in the month of ‘Chingam,’ Malayalam Calendar’s first month, Onam is celebrated by the Hindus of Kerala in South India. Onam Festival too has huge amounts of food involved in its festivities, the most special being the all-vegetarian Onam Sadhya. Here, I have shared a signature compilation of Onam Recipes that are also a part of the lavish feast sadya. Most of these recipes are easy and can easily made at home.

Significance of Onam

The significance of the Onam Festival is varied. One, it is the annual harvest festival of Kerala. Second, it celebrates the homecoming of the asura king Mahabali from paatal lok (the netherworld). It is also linked with the appearance of Lord Vishnu in his Vamana avatar. In 2025, the main day of the Onam Festival falls on September 5.

Onam Festival is a 10-day festival. The last day being the main day of celebrations. Like I mentioned in the beginning, it is the rice harvest festival and is also celebrated to welcome back one of the most loved kings of Kerala, King Mahabali.

The kind of prosperity and happiness that was witnessed in his reign remains unmatched. He was banished to the netherworld by Lord Vishnu’s avatar Vamana (a short Brahmin), yet he got a boon that he could visit his subjects once a year.

Thus, Onam becomes a festival of welcoming the king back, and the ambience of the festival is the same as it was during his reign.

Feasting with the magnificent spread of the Onam Sadhya, along with other special Onam Recipes and much merriment marks the day, in Kerala and in any part of the world a Malayali resides.

The most significant part about this Malayalam festival is that it spread the message of peace and solidarity, and is a unifying factor for not just all Malayalis residing in the picturesque state of Kerala but also for people of all other religions there.  

Onam Rituals

Although the last day of Onam Festival is considered the most noteworthy, but still all the other 9 days also hold some or the other importance and significance.

One of the most beautiful traditions of Onam is the ‘pookkalam’ – floral designs and patterns created on the ground. These flower arrangements, made fresh each day, are symbolic of joy and prosperity during the festival.

Next most specific thing that symbolizes this festival is the delicious, hearty and a completely vegetarian feast of ‘Onam Sadya’ served on plantain or banana leaves.

A variety of Onam Recipes, comprising of curries, dry veggie dishes, rice, accompaniments and desserts are prepared and served in this meal.

In addition to these, people adorn themselves with new clothes and also gift each other the same in a customary tradition known as the ‘onakkodi.’

Then, there is the famous snake boat race or ‘vallamkali,’ which is a huge event organized in Kerala during this festival.

More of rituals include the decoration of elephants with ornaments, various cultural activities like music, art, Kathakali and the iconic Pulikali dance.

The Pulikali dance is a traditional form of folk-dance form in which dancers represent tigers by painting themselves in yellow and black.  

Onam Sadhya

In Malayalam language, ‘sadhya’ or ‘sadya’ means a ‘banquet.’ So, a classic Onam Sadhya is essentially a 9-course vegetarian meal with about 26 to 28 dishes that is served on a banana leaf during the Onam Festival as well as other religious occasions and weddings too.

The Onam Recipes that make up the sadya actually depict all flavors of food, and is savored by everyone, without any barriers.

I have had the opportunity of relishing a full-fledged Onam Sadhya meal, a couple of times. In this collection, I have shared Onam Recipes that are made for the sadya during Onam Festival.

There are variations and some or the other dishes may be interchanged, depending from individual to individual. But the essence remains the same. The dishes are also served in a particular order and not randomly.

Preparation For Sadya

Preparing all Onam Recipes for any sadya takes a lot of time. So, you can start the day before, chop the vegetables required for the various dishes and refrigerate them.

Grate coconut and keep in the freezer. In some of the recipes, ground paste of coconut, cumin and green chilies is used. So, you can grind this together and then use it in parts for the required recipe.

If possible, do take help while preparing the Onam Sadhya, as it does take a lot of time. Also make small portions if you are a family of 3 to 4 people, as there will be leftovers the next day.

In a few recipes I have used onion and garlic. But if you don’t use them, you can skip them or skip making the recipes where onion is the hero ingredient.

There are sambar recipes which will require a sambar powder. I would suggest to refer this Sambar Powder to make your own at home and use it in these Onam Recipes for an enhanced flavor.

If you have some of the leftover pachadi from this Onam Sadya, then you can have it with some steamed rice paired with Rasam or parippu, the next day.

Payasams or South Indian style kheers is what dominates this Onam Recipes list. And most of them require coconut milk as one of the main ingredients.

So, the best thing to do is to refer this How To Make Coconut Milk post and use the homemade one in your recipes. If at all, you can’t, then use a good branded one.

Onam Sadya Recipes

As I have mentioned above, the Onam Sadhya, also called the Onam Sadya, is a traditional vegetarian feast that defines the harvest festival of Kerala.

Served on banana leaves, this meal is a collection of classic Onam recipes prepared with coconut, yogurt, spices, and seasonal vegetables. Each dish has its place on the leaf, balancing flavors and textures in harmony.

From crispy snacks and tasty pachadis to hearty curries, thorans, pickles, and payasams, each recipe has its own role in this festive spread. Below you’ll find the main Sadya dishes, grouped for easy reference.

Snacks & Vadas

Snacks form the crunchy and savory beginning of the Onam Sadhya recipes. These fried delights balance the softer curries and rice, adding texture to the grand feast. Made with lentils, bananas, and spices, they are an inseparable part of the Sadya experience.

1. Parippu Vadai (Dal Vada) – Crunchy lentil fritters made with chana dal, ginger, and spices. Golden brown on the outside and soft inside, they are enjoyed hot with chutney. As one of the classic Onam recipes, they add a satisfying crunch to the Sadya spread.

2. Ulundu Vadai (Medu Vada) – Doughnut-shaped fritters made from urad dal, crisp outside and fluffy inside. Lightly spiced and deep-fried, they are served with coconut chutney or sambar. This Onam Sadya recipe is popular across South India and adds balance to the festive meal.

3. Banana Fry – Raw bananas sliced thin and fried until golden and crisp. Spiced with turmeric and chili powder, they make a simple yet flavorful side. In the Onam Sadhya, these crunchy fries contrast the creamy curries.

4. Banana Chips (Pazham Upperi) – Thin banana slices fried in coconut oil until crunchy. Lightly salted, they are iconic snacks from Kerala and enjoyed year-round. In the Onam Sadya, these chips are served alongside jaggery-coated versions for contrast.

5. Pappadam – Thin lentil discs that expand and puff up when fried in hot oil. Their crisp texture brings variety to the soft rice and gravies of the Sadya. Every Onam recipe collection includes pappadam as a must-have item.

6. Mulaku Kondattum – Red chilies soaked in curd, sun-dried, and fried till smoky and crisp. Spicy and sharp, they add heat to the festive meal. A traditional Onam Sadya recipe, they are served in small portions but leave a bold impact.

7. Yam Chips (Chena Upperi) – Thin slices of elephant foot yam are marinated with turmeric, chili powder, and lemon juice. They are then shallow-fried until crisp and golden, with a slightly chewy texture and gentle tang. Though not as common as banana chips, this Onam Sadhya recipe adds a rustic twist to the festive snack platter.

8. Sakrai Upperi – Sweet banana chips coated with jaggery syrup until glossy. Crisp yet sticky, they balance the salty snacks of the Sadya. This Onam recipe showcases Kerala’s love for sweet-salty pairings.

9. Chakka Upperi – Jackfruit slices fried into golden, crunchy chips. Seasonal and nutty, they bring variety to the fried section of the Onam Sadya. A special recipe that highlights Kerala’s jackfruit harvest.

Curries & Stews

Curries are the heart of the Onam Sadya recipes. Each preparation uses coconut, yogurt, tamarind, or spices to bring balance. Together they create the main flavors of the Onam Sadhya, pairing with rice and accompaniments for a complete meal.

10. Avial – Mixed vegetables cooked in a thick yogurt-coconut sauce. Creamy, wholesome, and colorful, it is one of the signature dishes of the Onam Sadhya. Avial is considered essential in the Sadya spread.

11. Parippu Curry – A creamy dal made with moong lentils and coconut. In the Onam Sadya, this curry is traditionally eaten first with rice and a drizzle of ghee. Nutritious, comforting, and simple, it sets the base for the rest of the meal.

12. Moru Curry (Pulissery) – Tangy buttermilk curry with ground coconut and spices. Cooling and light, it complements the heavier curries in the Sadya. This Onam recipe is often made with vegetables like ash gourd or cucumber.

13. Kootu Curry – A mix of vegetables and black chickpeas simmered in coconut gravy. Slightly sweet and spiced, it is one of the iconic Onam Sadhya recipes. Its hearty taste makes it stand out in the feast.

14. Kalan – Yam or plantain cooked in a yogurt and coconut base, spiced with black pepper. Thick and tangy, it has a unique flavor profile in the Sadya. A tempering of curry leaves, mustard seeds and red chilies adds a lot of flavor and depth.

15. Sambar – Lentil stew with tamarind and vegetables, seasoned with sambar powder. Tangy, spiced, and nourishing, it is a staple of South Indian cuisine. In the Onam Sadya, sambar is always part of the meal.

16. Varutharacha Sambar – Kerala-style sambar with roasted coconut and spices. Smoky and rich, it offers a deeper flavor than regular sambar. This Onam recipe is relished with rice or even idlis on festival days.

17. Kerala Sambar – A regional version with coconut and tamarind as the base. Balanced with curry leaves and local vegetables, it tastes different from Tamil sambar. This variation is special to Onam Sadhya recipes.

18. Olan – Ash gourd and red cowpeas simmered in coconut milk. Mild, slightly sweet, and delicate, it is a soothing dish in the Sadya. Olan provides a light contrast to the spiced gravies.

19. Rasam – A thin, spiced soup made with tamarind, tomatoes, and a freshly ground rasam powder of coriander, cumin, and black pepper. Light, tangy, and aromatic, it is poured over rice or sipped as a warm drink. In the Onam Sadhya, rasam helps in digestion and balances the richness of heavier curries.

20. Tomato Rasam (Thakkali Rasam) – A light, tangy broth made with ripe tomatoes, herbs, and spices. Flavored with garlic, curry leaves, and black pepper, it has a refreshing and slightly sour taste. This Onam Sadhya recipe is often served alongside rice, offering a simple yet comforting flavor to balance the feast.

21. Milagu Rasam (Pepper Rasam) – A thin broth flavored with pepper, cumin, and garlic. Served as a soup or with rice, it is warming and digestive. After a heavy Onam Sadhya, rasam is a gentle way to end the meal.

22. Mathanga Erissery (Pumpkin Erissery) – Pumpkin cooked with coconut paste and tempered spices. Mildly sweet, creamy, and comforting, it balances the savory curries. This Onam recipe is a festival favorite in Kerala households.

23. Ulli Theeyal: Shallots cooked in a roasted coconut and tamarind sauce. Rich, tangy, and full of depth, it is a festive favorite. This Onam recipe transforms simple onions into a special dish.

Vegetable Stir-Fries (Thorans)

Thorans are dry vegetable stir-fries made with coconut, curry leaves, and spices. They bring freshness and crunch to the Onam Sadya, balancing the heavier gravies. These Onam recipes highlight seasonal vegetables and are quick to cook.

24. Beans Thoran – Green beans stir-fried with coconut, curry leaves, and spices. Crisp, aromatic, and nutritious, it pairs beautifully with rice. A popular Onam recipe, it balances the overall feast.

25. Cabbage Thoran – Finely chopped cabbage sautéed with coconut, chilies, and spices. Light, crunchy, and nutritious, it is often part of everyday Kerala meals. In the Onam Sadhya, it adds freshness and texture.

26. Beetroot Thoran – Grated beetroot cooked with coconut and tempered spices. Sweet and earthy in taste, it offers vibrant color to the Sadya leaf. This Onam Sadya recipe is both nutritious and festive.

27. Ash Gourd Thoran – Ash gourd pieces sautéed with coconut and green chilies. Mild in flavor, it is cooling and easy on the palate. In the Onam Sadya recipes, it works as a gentle contrast to the stronger curries.

28. Payar Mezhukkupuratti – A simple stir-fry made with long beans, coconut oil, curry leaves, and mild spices. The beans are cooked until tender yet slightly crisp, giving a rustic texture and earthy flavor. This humble Onam Sadhya recipe balances the richer curries with its lightness and home-style taste.

Pachadi, Chammanthi & Pickles

These tangy, sweet, and spiced sides are small but powerful parts of the Onam Sadya recipes. Pachadis are yogurt-based, chutneys add freshness, and pickles bring a punch of heat and sourness. Together they balance the rich gravies and rice.

29. Pineapple Pachadi – Pineapple cooked in a curd-coconut sauce with a tempering of spices. Sweet, sour, and spiced, it delights with tropical flavor. This Onam recipe is a crowd-pleaser in the festive Sadya.onut sauce. Sweet, tangy and refreshing.

30. Vellarikka Pachadi (Cucumber Pachadi) – Cucumber pachadi with curd, coconut, and green chilies. Cooling, crunchy, and light, it balances the rich dishes. A soothing addition to the Onam Sadhya recipes.

31. Mangai Pachadi – Sweet-sour mango relish made with jaggery and spices. It balances strong flavors in the Sadya meal. This Onam Sadya recipe adds a touch of sweetness to the feast.

32. Malli Chammanthi –Fresh coriander chutney blended with coconut and green chilies. Herby and slightly spicy, it complements fried snacks. This Onam recipe adds a fresh touch to the Sadya spread.

33. Thakkali Chammanthi – Tomato-based chutney with coconut and spices. Tangy, zesty, and quick to prepare, it pairs well with rice or snacks. A simple but flavorful part of Onam Sadhya recipes.

34. Thenga Chammanthi – The classic coconut chutney of Kerala. Thick, mildly spiced, and aromatic, it works with both rice and fried items. No traditional Onam Sadya is complete without it.

35. Manga Achar – Kerala mango pickle with red chili and spices. Hot, tangy, and piquant, it cuts through the milder curries. This Onam Sadya recipe is served in small but sharp portions.

36. Naranga Achar – Kerala lemon pickle spiced with mustard and fenugreek. Citrusy, sour, and fiery, it is a classic side in Onam recipes. It adds zest and tradition to the Sadya.

37. Inji Curry – Tangy ginger curry that is spicy, sweet, and sour. Strong in flavor, it cleanses the palate during the Sadya. A traditional Onam recipe that adds punch to the spread.

Rice & Accompaniments

Rice is the base of the Onam Sadya, served with ghee, curries, and side dishes. Accompaniments like buttermilk, bananas, and papad complete the meal. These simple elements bind the elaborate Onam recipes together.

38. Steamed Red Rice – Kerala matta rice cooked till fluffy. Nutty and earthy in flavor, it is the heart of the Sadya. All Onam Sadhya recipes are served alongside this rice.

39. Ghee (Ney) – Clarified butter poured over parippu curry and rice. Rich, fragrant, and golden, it enhances the flavor of dal. In the Onam Sadya, ghee marks the first taste on the leaf.

40. Uppu – Plain salt served on the banana leaf. Simple yet essential, it balances all flavors of the Sadya. Even in the elaborate Onam recipes, uppu has its place.

41. Pazham – A ripe banana eaten with rice or as a side. Sweet and soft, it pairs with spicy curries or payasam. In the Onam Sadya, banana is a balancing element on the leaf.

42. Majjiga (Neer Mor)– Spiced buttermilk drink with curry leaves and ginger. Cooling and digestive, it helps after a heavy meal. This Onam recipe is both refreshing and functional.

Sweets & Payasams

No Onam Sadya is complete without payasams, the sweet ending to the meal. These Onam recipes are made with rice, dal, jaggery, or fruits, often enriched with coconut milk. Served last, they symbolize abundance and celebration.

43. Banana Appam (Sweet Appam) – Sweet fritters made with ripe bananas and jaggery. Crisp outside and soft inside, they are flavored with cardamom. This Onam recipe is a festive favorite.

44. Unniyappam – Small round fritters made with rice flour, jaggery, and banana. Fragrant with cardamom and fried till golden, they are chewy and sweet. A traditional Onam Sadya recipe loved by all ages.

45. Paal Payasam – Kerala-style rice kheer simmered in milk and sugar. Creamy, rich, and festive, it is one of the most cherished Onam recipes. Served in brass bowls, it ends the Sadya on a sweet note.

46. Paruppu Payasam (Moong Dal Payasam) – Moong dal payasam made with jaggery and coconut milk. Creamy, spiced with cardamom, and garnished with cashews. This Onam recipe is hearty and festive.

47. Aval Payasam– Flattened rice kheer flavored with cardamom. Light and quick to make, it has a comforting sweetness. In the Onam Sadya, it is served as one of the simpler payasams.

48. Semiya Payasam – Vermicelli payasam simmered in milk and sugar. Silky and smooth, it is decorated with fried cashews and raisins. This Onam recipe is often made on festival days.

49. Chakka Payasam (Jackfruit Payasam) – Jackfruit payasam prepared with coconut milk and jaggery. Sweet, fruity, and seasonal, it highlights Kerala’s jackfruit. A signature sweet in many Onam Sadhya recipes.

50. Ada Pradhaman – A traditional Kerala payasam made with rice ada, jaggery, and coconut milk. Thick, rich, and deeply flavored with ghee, cardamom, and fried cashews, it has a caramel-like taste. Considered the king of Onam Sadhya recipes, Ada Pradhaman is always prepared for the festival.

51. Palada Pradhaman – A milk-based version of payasam made with rice ada, sugar, and milk. Smooth, creamy, and delicately sweet, it is slow-cooked to bring out depth of flavor. This Onam Sadya recipe is equally popular and often served alongside Ada Pradhaman.

Onam Sadhya Recipes collection from the archives was first published in September 2017.