Celebrate the festivities of Onam with these recipes

Published on 30th Aug 2020 by BlogBuster Editorial Team

Onam, the harvest festival, though it's primarily a festival that is native to Kerala, is celebrated throughout India. Being a harvest festival, what better way to celebrate than to cook and share delicious Onam recipes with your loved ones. So, let’s take a look at some of the Onam special recipes.

1. Kerala Parippu

Kerala Parippu is a simple yet enriching cuisine which makes it the perfect dish to be prepared and served during Onam festival. It is one of those Onam recipes that takes on another level when served with steamed rice. 

Ingredients :

Yellow moong dal - ½ cup
Turmeric powder - ¼ cup
Coconut oil - 1 ½ cup
Mustard seeds - ½ tbsp
Curry leaves - 10 nos.
Dry red chilli - 2 nos.
Thinly sliced onions - ¼ cup
Coconut - ½ cup 
Cumin seeds - ½ cup
Roughly chopped onions - ¼ cup

How to prepare?

In a pressure cooked, add dal, turmeric powder, and 1 cup of water and mix well. Cook on medium flame for 6 whistles.
After the steam has escaped, add ½ cup of water and mix well.
Now transfer the dal mixture, prepared paste, salt, and ¾ cup water to a non stick pan and mix well. Cook the mixture for 7 minutes. 
In another nonstick pan, heat coconut oil and add mustard seeds, curry leaves, red chillies and saute on a medium flame.
Now add the onions to the oil, and saute for a few minutes until it turns golden brown.
Pour it over the dal and serve immediately.

Kerala Parippu
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2. Beetroot Kichadi

This is a healthy Kerala style kichadi that is perfect for Onam. Apart from being an Onam festival speciality, you can prepare it any time of the year as it is just a mildly sweet yogurt with beets. 


Grated Beetroot – 1 cup
Water – ½ cup
Salt – ¾ tsp
Sugar – 1/2 tsp (optional)
Yogurt – 1/2 cup
Coconut Oil – 1 tsp
Mustard seeds – 1 tsp
Red chilies – 2
Curry leaves- 4 to 5 leaves

How to prepare?

In a pan, add grated beets and ½ cup of water.
Cover the pan and cook for 5 minutes.
Remove the lid and add salt.
Keep cooking it until ¾ water evaporates.
Turn off the stove and allow it to cool.
Now add yogurt and sugar and mix well.
In a separate pan, heat oil and add mustard seeds, red chilies, and curry leaves.
When the tadka is ready, add it to the kichadi and serve.

Beetroot Kichadi
Image Courtesy:

3. Olan

Olan is a must have during Onam festival. It is such an easy to prepare dish that it’ll surprise you! So, go ahead and add it to your list of Onam delicacies. 

Ingredients :

Ash gourd - 1 no. 
Arbi - 2 nos.
Coconut milk (first press) - 200 ml
Green chillies (split) - 3 nos. 
Red karmamani - 1/4 cup
Coconut oil - 1 tsp 
Curry leaves - 5 nos. 
Salt to taste

How to prepare?

After peeling the ash gourd, cut into chunky pieces. 
Cook the ash gourd with some chilies and cubed arbi.
Boil the beans until they are cooked completely. Make sure they don’t become mushy. 
In another pan, mix red lentil and ash gourd and add salt as per taste. 
Pour coconut milk into the mixture and stir well. Let it simmer for 2-3 minutes but don’t bring it to a boil.
Add curry leaves and coconut oil. It is ready to be served.

Image Courtesy:

4. Pumpkin Erissery

Pumpkin Erissery is an authentic Keralan dish and that’s what makes it one of the Onam special recipes. If you are preparing a grand Onam feast, pumpkin erissery is a must have.  

Ingredients :

Yellow pumpkin diced - 250 gms
Salt - ½ tsp
Turmeric - ¼ tsp
Coconut (grated) - ½ cup
Green chilies - 3-4 nos.
Cumin seeds - 1 ½ tsp
Coconut oil - 2 tsp
Mustard seeds - ½ tsp
Red chilies dried - 2-3 nos.
Curry leaves - 1 sprig
Desiccated coconut - 2 tbsp

How to prepare? 

Soak the beans overnight.
In a pressure cooker, add the drained beans with 1 cup of water, salt and turmeric. Pressure cook for 1 whistle and then on sim for 5 minutes.
Once the cooker is cool enough to open, add the pieces of pumpkin with ¼ cup water (if required) and pressure cook for 1 whistle.
Now mash the pumpkin and beans with the back of a ladle.
In a grinder, add chilli, coconut, and cumin with 1-2 tbsp of water and grind to a smooth paste.
Add this paste to the pumpkin and bean mixture and bring to a simmer. Add ¼ tsp salt if required.
Remove the mixture in a serving bowl.
In a pan, heat oil and add mustard seeds to it. Once the mustard seeds splutter, add curry leaves, red chillies, and desiccated coconut to it and bring to a roast. Add this to the erissery in the serving bowl.

Pumpkin Erissery
Image Courtesy:

5. Avial

Avial is a dish that is served along with steamed rice. It is considered an essential Onam festival cuisine and is a part of both Keralan and Tamilian cultures. 

Ingredients :

Raw banana - 1 no. 
Elephant foot yam - 200 gms
Drumstick - 1 no. 
Ash gourd - 150 gms
Potato - 1 no. 
French beans - 4 nos. 
Snake gourd - 100 gms
Carrot - 1 no.
Green chilli - 4 nos. 
Turmeric powder - 1 pinch
Grated coconut - 1 cup
Cumin seeds - ½ tsp
Curd - ½ cup
Curry leaves - 2 springs 
Shallot - 5 nos. 
Coconut oil - 1 ½ tbsp
Water - 1 ½ cup
Salt - as per taste


How to prepare?

Wash and peel all the veggies. Cut them into 2 inch (length wise) pieces.
Cook the veggies in a covered vessel by adding sliced green chilies, water, salt, and turmeric powder on a low flame till it becomes tender and dry.
Crush the shallots and mix it with coconut oil.
Prepare a coarse paste of coconut and cumin seeds by adding little water and grinding it.
Add this paste to the veggies along with curry leaves and mix well. Cook on low flame for 3 minutes.
Add lightly beaten curd to this mixture and mix well on low flame.
Now add the coconut and shallots mix to the mixture and stir well.
Serve Avial with steamed rice. 

Image Courtesy:

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