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Onam is the harvest festival of Kerala. Celebrating Onam along with some delicious food like banana erucherry, tomato pachadi, chana dal payasam, and aviyal is surely the best idea.
Food is an integral part of any festival and each festival has some special delicacy to offer. So has the harvest festival of Onam. Onam is celebrated for ten days and each day has its own significance. Onam sadya is usually prepared and served on the tenth day of the festival, which is known as 'Thiruvonam' and the grand feast that is served on this day is called 'Thiruvona Sadya'. Onam dishes are served during the feast, which is usually held during the lunch time. Celebrate the grand festival of Kerala and rejoice in the spirit in its full splendour. Share the joy of Onam with all your loved ones and feast on delicious homemade Onam recipes. In case you are wondering what to cook, check out these extensive and mouth-watering Onam recipes. This array consists of widely popular Onam dishes. Try cooking some of these recipes with love and make the festival memorable.
Onam Festival Recipes
Cooking this delicious halwa recipe during Onam will surely gather the words of praise for you.
- 6 Ripe Peeled Bananas
- 4-5 tbsp Sugar
- 2-3 tsp Ghee
- ¼ tsp Cardamom Powder
- Mash the peeled bananas.
- Heat oil or ghee in a pan.
- Add mashed bananas in the melted ghee.
- Cook for about 10 minutes over medium flame; keep stirring to prevent the mixture from sticking to the pan.
- Cook until bananas have browned.
- Add some more oil or ghee if required.
- Add sugar after 4-5 minutes. Continue to stir until dissolved.
- Add cardamom powder to it and remove from stove.
- Keep stirring till the mixture becomes thick.
- Allow it to set.
- Serve hot.
Try making this easy-to-cook breakfast recipe during Onam Festival.
- Cooked Rice – ½ Cup
- Raw Rice – ½ kg
- Coconut - 1 (grated)
- Water - 2 ½ cup
- Sugar - 3 tsp
- Yeast - ½ tsp
- Salt to taste
- Soak raw rice for around 6 hours and drain.
- Blend soaked rice with cooked rice and grated coconut in a blender.
- Add sugar, yeast and salt in boiled water. Mix them.
- Leave the mixture for half an hour.
- Add this mixture to the grinded mixture of rice and coconut.
- Let the mixture ferment for 8 hours.
- Nicely spread this fermented mixture on a non-stick pan.
- Put a lid over the pan. Heat it for 2 minutes.
- Serve with curry.
It is a mouth-watering Malabar recipe to be tried during the joyous festival of Onam.
- Ada – ½ cup
- Green Cardamoms - 4
- Sugar -1 tbsp
- Pure Ghee – ¼ cup
- Cashew Nuts - around 12
- Kishmish - 2 tbsp
- Coconut- 1 ½ (scraped)
- Palm jaggery - 1 cup
- Heat 2 tsp ghee and fry ada in it.
- Grind cardamoms and sugar together into a fine powder.
- Heat 2 tsp ghee. Sauté the cashew nuts and kishmish in it.
- Immerse coconut in one cup hot water. Grind and extract thick milk.
- Repeat the process, make a second extract and keep them aside for later use.
- Crush jaggery to a fine powder.
- Boil ada in one cup water and first extracted coconut milk.
- Ada must remain smooth and be able to hold its shape.
- Add jaggery to it and continue cooking until it gains thickness.
- Heat the remaining ghee and add this to the pradhaman.
- Mix the second extract of coconut milk and the fried dry fruits with it.
- Stir it well and heat thoroughly.
- Sprinkle cardamom powder.
- Serve hot.
Puffed Rice Laddus - Pori Urundai
Enjoy this tasty and light Onam delicacy.
- Paddy Puffed Rice - 3 cups
- Jaggery- 3/4th cup
- Coconut pieces
- Prepare the Jaggery syrup. In a pan add jaggery and 4-5 tsp water cook in medium heat until thread like consistency is reached.
- Mix the puffed rice and coconut pieces till completely one.
- Allow it to cool a bit.
- Shape them into balls.
- The mixture should be still mildly hot to touch.
- Mould them.
- Serve when it cools down at room temperature.
Dry Fruit Kesari
Another exquisite speciality made from dry fruits, contributing to the flavour of Onam.
- ½ Cup Dry Fruits (chopped dates, raisins, cranberries and other nuts)
- ½ Cup Rava
- 3 tbsp Sugar
- 2 tsp Ghee or Oil
- 1 pinch Cardamom Powder
- 6 Almonds (garnishing)
- 1 Cup Water
- 3-4 drops Food Colour- yellow, orange or red (optional)
- In a pan, add 1 tsp of ghee and heat it until hot.
- Add rava into the pan and stir-fry until the smell of raw grain is gone.
- Keep aside to use it later.
- Add another tsp of ghee into the pan and heat until hot.
- Add all the dry fruits into the pan and sauté for about 5-10 seconds on low flame.
- Add water, sugar, cardamom powder and food colour to sautéed dry fruits and heat on high flame.
- Add roasted rava to boiling water slowly, smoothening the lumps. Mix well.
- Reduce the flame. Stir till the mixture is completely cooked.
- The mixture is completely cooked when it starts coming out of the pan easily.
- Grease a plate. Pour the mixture into it.
- Let it cool. Allow it to set.
- Cut it into smaller pieces. Garnish it with almonds.
- Kesari is now ready to be served.
It is a delicious dish of Kerala, specially served during Onam. Often known as `Onasadya`, this dish is served on Banana leafs. Made from a variety of vegetables, it is a must during the festival.
- Coconut – ½ Cup (grated)
- 5 Green Chillies
- ½ tsp Cumin Seeds
- 1 Cup Yam thinly sliced
- 1 Cup Cucumber sliced
- 1 Cup Snake Gourd sliced
- ¼ Cup Carrot sliced
- ½ Cup sliced Long Runner-Beans
- 2 Drumstick cut into 2" length pieces
- Curry Leaves
- 3 tbsp Coconut Oil
- 1 Raw Banana sliced
- Raw Mango pieces
- ½ tsp Turmeric Powder
- Salt to Taste
- Grind coconut with green chillies and cumin seeds. Make a paste of it and keep aside to use later.
- Take a thick bottom vessel and heat coconut oil in it. Add vegetables to it.
- Cook it on low flame without adding water to it.
- When cooked, add turmeric powder and salt. Mix well.
- Put banana pieces and mango pieces in cooked vegetables.
- Cover the vessel till steam comes out.
- Add coconut paste to it. Stir well.
- Remove the vessel from stove.
- Garnish it with curry leaves.
- Serve hot.