Pazham Nurukku
Imagine waking up on Thiruvonam morning, not to the frenzy of the main feast preparations, but to the gentle, sweet aroma of bananas simmering in jaggery. That is Pazham Nurukku. A cherished breakfast dish, particularly in the Malabar region, this dish is the epitome
of festive comfort. Ripe Nendran bananas, the pride of Kerala, are chopped and gently cooked in a syrup of melted jaggery, scented with cardamom and a touch of dried ginger powder. Finished with a dollop of ghee, it’s often served warm with a crispy pappadam on the side. The contrast between the soft, sweet fruit and the salty crunch of the papad is a quintessential Onam flavour pairing that speaks of home and heritage.
Kootu Curry
While Kootu Curry, or Koottukari, often finds a place on the Sadhya leaf, its homestyle version is where its true comfort lies. This thick, hearty curry is a powerful medley of vegetables like yam and raw plantain, cooked with black chickpeas (kadala) in a robust, toasted coconut gravy. What makes it special is the final tempering, where mustard seeds, curry leaves, and more grated coconut are fried until fragrant and mixed in, adding a delightful texture and nutty aroma. It’s a dish that beautifully balances earthy, spicy, and subtly sweet notes, and many swear it tastes even better the day after the feast, making it a lingering reminder of the celebration.
Munthiri Kothu
Although popular across South India, Munthiri Kothu is a special festive snack that shines during celebrations like Onam. These delightful little fritters are a powerhouse of flavour and nutrition. The filling is made from roasted green gram (moong dal) and toasted coconut, bound together with a rich jaggery syrup and flavoured with cardamom and dry ginger. This mixture is rolled into small balls, which are then dipped in a thin rice flour batter and deep-fried until golden brown. Typically, two or three balls are fried together to form a 'kothu' or bunch. The result is a snack with a crispy exterior that gives way to a soft, chewy, and nutty-sweet interior—perfect for sharing with family during a relaxed festive evening.
Unniyappam
No list of Kerala comfort snacks would be complete without Unniyappam. These small, fluffy, deep-fried rounds are a beloved tea-time treat that sees a surge in popularity during Onam. The batter is a fragrant mix of rice flour, ripe bananas, melted jaggery, and small pieces of coconut, sometimes with a pinch of cardamom. They are traditionally cooked in a special pan called an 'appakara' or 'paniyaram' pan, which gives them their signature round shape. Each bite is a soft, spongy burst of sweetness, with the toasted coconut bits providing a delightful texture. They are the kind of snack that disappears from the plate almost as soon as they are made.
Sukhiyan
Similar to Munthiri Kothu but with its own distinct charm, Sukhiyan is another deep-fried sweet snack that offers pure comfort. The filling consists of cooked and mashed green gram mixed with a sweet blend of jaggery and coconut. This sweet, dense filling is shaped into balls, which are then coated in a batter typically made of all-purpose flour and rice flour before being fried to a perfect golden-brown. The outer layer is slightly softer and thicker than that of Munthiri Kothu, creating a wonderful contrast with the sweet, gooey filling inside. It’s a classic festive indulgence that brings a smile to every face.
