A taste of tradition: Onam Sadya at home.

Four timeless vegetarian recipes to celebrate Kerala’s festive spirit.

Onam, Kerala’s grand harvest festival, is incomplete without the iconic Sadya- a lavish vegetarian spread that celebrates the state’s culinary heritage. More than just food, Sadya is about harmony, where salty, sweet, sour, bitter, and spicy flavours come together on a banana leaf to create balance and joy.

Chef Ravish Mishra of The Leela Palace Chennai shares four quintessential dishes that embody the essence of this feast. Rooted in coconut, seasonal produce, lentils, and jaggery, these recipes highlight Kerala’s deep connection with its land and traditions, while remaining approachable for home cooks.

Avial: A medley of vegetables like yam, raw banana, drumstick, carrot, and beans, Avial is bound together with a coarse coconut-chilli-cumin paste and finished with curd. The dish is gently simmered to retain the vegetables’ shape, then topped with curry leaves and coconut oil for its signature aroma. Avial is hearty yet delicate, showcasing vegetables rather than overpowering them.

Olan: This subtle preparation features ash gourd and red cowpeas simmered in coconut milk. Unlike spiced curries, Olan relies on the natural sweetness of coconut and the mildness of ash gourd, finished with curry leaves and coconut oil. Its understated flavour makes it a soothing counterpoint to the stronger dishes on the Sadya platter.

Kerala-Style Sambar: A Sadya is incomplete without sambar. Made with toor dal, tamarind, drumstick, pumpkin, shallots, and a special Kerala sambar powder, this version is enriched with roasted coconut and cumin paste. The balance of tangy tamarind, earthy dal, and aromatic tempering of mustard seeds, curry leaves, and red chillies creates a comforting dish that pairs beautifully with rice.

Chakka Pradhaman: The sweet finale of the feast, Chakka Pradhaman, celebrates ripe jackfruit. Cooked with jaggery and coconut milk, and flavoured with cardamom and dry ginger, it is garnished with fried coconut slices, cashews, and raisins. Rich, glossy, and deeply regional, this dessert captures Kerala’s love for jackfruit and jaggery.

Together, these four dishes reflect the diversity and abundance of Kerala’s cuisine. Preparing them at home lets families savour the festive spirit of Onam, honouring tradition while enjoying timeless flavours. Whether it’s the comforting Avial, the gentle Olan, the robust sambar, or the indulgent Chakka Pradhaman, each recipe brings a piece of Kerala’s culinary soul to the table.