Onam 2026: What's Included In the Onasadya? 15+ Dishes You May Find On Your Banana Leaf

Onam, Kerala's harvest festival, commemorates the return of King Mahabali and is celebrated with great fervor across the state. The ten-day festival culminates on Thiruonam, where families gather to relish a sumptuous vegetarian feast known as Onasadya, served on a banana leaf. This lavish spread typically comprises over 15 to 20 dishes, each carrying its unique flavor and significance.

Upon taking their seats, diners do not use utensils, instead, the meal is consumed using their hands, a tradition that holds deep cultural roots. The banana leaf, which traditionally points towards the left, is meticulously arranged with various dishes placed in a clockwise direction. Salt, the first item to grace the leaf, is placed at the top left corner, while banana chips and Sharkara Varatti, a sweet treat of fried banana chips coated with jaggery, follow suit.

The menu is teeming with an array of vegetables and stir-fried delights. Avial, a unique mixture of vegetables simmered with coconut and yogurt, takes centre stage, accompanied by a medley of thorans, which are vegetable stir-fries. Payar or beans thoran, cabbage thoran, and beetroot thoran are some of the notable options.

A must-try is Olan, a coconut milk curry made with ash gourd and black-eyed peas, followed by Pachadi, a refreshing raita, and Pumpkin Erissery, a sweet and sour concoction of pumpkin and red beans in grated coconut. Kaalan, a unique dish made from yam and ground coconut, while Mezhukkupuratti, a stir-fried dish of green beans in red chilli powder, and the tangy Pulissery, a yogurt-based curry, add to the rich tapestry of flavors.

Completing the meal are the classic accompaniments of rice, sambar, rasam, sambharam, pappadam, and an assortment of pickles. The day concludes with a dessert-filled finale, with payasams like ada pradhaman and palada, made with rice ada, coconut milk, and jaggery, providing a sweet end to this culturally rich and fulfilling feast.