Puttu and Kadala Curry: The Power Breakfast
Start your Onam morning like a true Malayali with Puttu and Kadala Curry. Puttu is a unique dish of steamed cylinders of ground rice layered with fresh coconut, traditionally cooked in a special 'puttu kutti' mould. It's gluten-free, healthy, and incredibly
satisfying. The perfect partner for the soft, crumbly puttu is Kadala Curry, a fragrant and spicy curry made with black chickpeas, coconut milk, and a blend of aromatic spices. This combination is not just a breakfast; it's a cultural staple, providing a hearty and flavourful start to a day of festivities. It's a comforting, wholesome meal that can be enjoyed at any time of day but truly shines as the first meal during celebrations.
Appam with Stew: A Delicate Delight
Often called 'hoppers', Appams are soft, bowl-shaped pancakes made from a fermented rice batter and coconut milk. They are known for their soft, spongy centre and crisp, lace-like edges. While the Sadya is purely vegetarian, many festive meals in Kerala are not. Appams are frequently paired with a rich, fragrant stew. For a classic experience, try it with a vegetable stew, gently spiced with black pepper and cardamom. For a non-vegetarian option, Chicken or Mutton Stew is a beloved combination, particularly within Kerala's Syrian Christian community. The creamy, mildly spiced stew, rich with coconut milk, perfectly complements the subtle sweetness of the appam.
Malabar Biryani: A Festive Centrepiece
While Sadya is the highlight of Thiruvonam, in the days surrounding the festival, a celebratory meal often means biryani, especially in the Malabar region. Malabar Biryani, particularly from Thalassery, is a culinary gem. Unlike other biryanis, it uses a special, short-grained Kaima rice, which has a distinct aroma and texture. The rice is cooked separately from the meat (usually chicken or mutton), which is prepared in a rich, spicy masala. The two are then layered and slow-cooked in a sealed pot ('dum' style), allowing the flavours to meld beautifully. It's a festive favourite that showcases the historical influence of Arab traders on the region's cuisine.
Kerala Porotta and Beef Fry: An Iconic Duo
No exploration of Kerala's cuisine is complete without mentioning the legendary Porotta and Beef Fry. While not a traditional Onam dish itself, it's a celebratory food enjoyed throughout the year and a staple of festive gatherings for many communities. The Kerala Porotta is a flaky, layered flatbread made from refined flour, skillfully coiled and cooked to golden perfection. It’s the ultimate comfort food, perfect for scooping up a robust curry. Paired with Beef Fry, or 'Beef Ularthiyathu', it becomes an unforgettable meal. This dish features tender chunks of beef, slow-roasted with a blend of spices, curry leaves, and slivers of coconut until dark and fragrant.
Pazham Pori and Unniyappam: The Essential Snacks
Tea time during Onam is a special affair, filled with an array of sweet and savoury snacks. Pazham Pori, or ripe banana fritters, are a beloved classic. Slices of sweet, ripe Nendran bananas are dipped in a simple flour batter and deep-fried to a golden crisp. Another quintessential festive snack is Unniyappam. These are small, round, fried fritters made from a batter of rice flour, jaggery, ripe bananas, and bits of coconut. They are sweet, with a crispy exterior and a soft, spongy inside. Both these snacks are often prepared in homes to welcome guests during the festive period and are a nostalgic taste of childhood for many.
Karimeen Pollichathu: A Backwater Speciality
For seafood lovers, a true Keralan delicacy to seek out is Karimeen Pollichathu. Karimeen, or pearl spot fish, is the state fish of Kerala and a celebrated local food. In this preparation, the fish is marinated in a thick paste of spices, shallots, and green chillies, then wrapped in a banana leaf and steamed or pan-grilled. The banana leaf seals in the moisture and infuses the fish with a subtle, smoky aroma, making the flesh incredibly tender and flavourful. It’s a dish that represents the heart of Kerala's backwater cuisine and is a must-try for an authentic taste of the region.
