Puttu and Kadala Curry: A Steamed Classic
A quintessential Kerala breakfast, Puttu is a steamed cylinder of ground rice and coconut. Its soft, crumbly texture pairs perfectly with Kadala Curry, a fragrant and spicy black chickpea stew. This combination is a beloved way to start the festive day,
offering a nourishing and flavourful meal that is both traditional and satisfying. The subtle sweetness of the coconut in the puttu balances the robust spices of the curry, creating a harmonious and uniquely Keralan experience.
Appam and Stew: The Lacy Breakfast
Appam are soft, lacy pancakes made from a fermented rice batter, distinguished by their crispy edges and spongy centre. During Onam, they are often served with a simple vegetable stew. This mildly spiced stew, cooked in creamy coconut milk with vegetables like potatoes, carrots, and green peas, is the ideal companion for the soft Appam. The light and airy texture of the pancake soaks up the delicate flavours of the stew, making it a comforting and popular breakfast choice.
Ilayada: A Sweet, Steamed Parcel
Ilayada is a traditional sweet treat that evokes a sense of nostalgia. It consists of a rice flour dough filled with a sweet mixture of grated coconut and jaggery, which is then wrapped in a banana leaf and steamed. The leaf imparts a subtle, unique aroma to the dish as it cooks. This delicacy is often enjoyed as a breakfast item or an evening snack during the festive period, offering a beautiful blend of textures and natural sweetness.
Unniyappam: Golden Fried Delights
A classic festive snack, Unniyappam is a small, round, deep-fried fritter that is crispy on the outside and soft and fluffy on the inside. The batter is made from rice flour, ripe bananas, jaggery, and small pieces of coconut, then flavoured with cardamom. These sweet, golden-brown balls are often prepared for temple festivals and are a staple during Onam, enjoyed by all ages as a perfect bite-sized treat.
Achappam: The Rosette Crunch
Known for its beautiful, flower-like shape, Achappam is a crispy, deep-fried snack made from a batter of rice flour, coconut milk, sugar, and sesame seeds. A special patterned mould is used to create its intricate rosette shape. These light and crunchy snacks are often made in large batches before Onam and shared with friends and family who visit during the celebrations. Their delicate crunch makes them a perfect accompaniment to a cup of tea during the festival.
Pazham Pori: The Beloved Banana Fritter
Pazham Pori, or banana fritters, is arguably one of Kerala's most iconic snacks. Slices of ripe Nendran plantains are coated in a simple batter of flour and turmeric before being deep-fried to a golden perfection. The result is a snack that is crispy on the outside while the banana inside becomes soft, sweet, and almost melts in your mouth. Though available year-round, these comforting fritters are a special treat enjoyed with tea during the leisurely days of Onam.
Sharkara Upperi: Sweet and Spicy Chips
While banana chips are a key part of the Sadya, Sharkara Upperi (or Sharkara Varatti) is their sweeter, more festive cousin. These are thick-cut plantain chips that are deep-fried and then coated in a rich syrup of melted jaggery. The coating is often spiced with dried ginger and cumin powder, giving the snack a complex flavour profile that is sweet, spicy, and crunchy all at once. It's an essential Onam snack, embodying the celebratory spirit of the harvest festival.
