Must-try dishes for a flavorsome Onam celebration
Onam marks the annual harvest festival of Kerala and honors the Malayali tradition and culture. This vibrant festival brings together a variety of delicious dishes that reflect Kerala's rich culinary heritage. Each dish is crafted with a mix of spices, fresh ingredients, and time-honored techniques. Here are five essential dishes that capture the essence of Onam and are sure to delight your taste buds.
Kadala curry
This authentic Malabar curry is a flavorful Kerala classic made with black chickpeas and simmered in a spicy, aromatic coconut-based gravy. Seasoned with coriander, cumin, and turmeric, it features a rich, earthy taste enhanced by fresh coconut and curry leaves. Perfect with puttu or appam, kadala curry adds depth and warmth to the Onam sadya, making it a must-try dish for your festive celebration.
Avial
Avial is a mixed vegetable dish cooked with a coconut-based gravy, flavored with yogurt and seasoned with curry leaves and coconut oil. This dish highlights the use of local vegetables, such as raw banana, drumstick, and yam. The creamy, aromatic sauce makes avial a standout dish in the Onam feast, providing a perfect balance to the spicy and tangy flavors of other dishes.
Olan
Olan is a mildly spiced dish made with ash gourd (also known as white pumpkin) and black-eyed peas, cooked in a coconut milk-based gravy. The subtle flavors of olan make it a refreshing contrast to the more robust dishes in the Onam feast. The coconut milk gives it a creamy texture, while the addition of curry leaves and cumin seeds imparts a distinctive aroma.
Puli inji
Puli inji, also known as ginger tamarind chutney, is a tangy and spicy relish that adds a burst of flavor to the sadya. Made with ginger, tamarind, jaggery, and a blend of spices, this dish offers a sweet, sour, and spicy taste that pairs well with rice. Its unique flavor profile makes it a cherished component of the Onam feast.
Payasam
No Onam sadya is complete without a serving of payasam, a traditional dessert made from rice, vermicelli, or lentils, cooked in milk and sweetened with jaggery or sugar. Cardamom, raisins, and cashew nuts are added for extra flavor and texture. Whether you prefer the creamy rice payasam or the light and sweet vermicelli version, this dessert provides a satisfying end to the festive meal.
