7 Must-Try Vegan Recipes for a Compassionate & Delicious Onam!

Onam, the harvest festival of Kerala, is celebrated with a grand feast known as Onam Sadhya, which features an array of traditional dishes served on a banana leaf. While many dishes are naturally vegan, some recipes use dairy-based ingredients. Here’s how you can enjoy all the flavors of an authentic Onam Sadhya without causing harm to animals.

Avial — Mixed Vegetable Coconut Curry

Avial is a colorful, nutrient-packed dish made with a variety of vegetables coated in coconut and flavored with curry leaves.

Ingredients

• 2 cups mixed vegetables (carrots, beans, pumpkin, raw banana, drumsticks, etc.)
• 1 cup grated coconut
• 1/2 cup cashew or coconut curd
• 2 green chilies
• 1/2 tsp turmeric powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Cook vegetables with turmeric and salt, and some water until tender.
2. Grind coconut, green chilies, and curd to a coarse paste.
3. Add the paste to the vegetables and cook for a few minutes.
4. Temper with curry leaves and coconut oil and serve! 

Olan — Pumpkin & Black-Eyed Pea Curry

This mild, creamy dish is simple to prepare and is a must-have for Onam Sadhya.

Ingredients

• 1 cup pumpkin (cubed)
• 1/2 cup black-eyed peas (soaked and cooked)
• 1/2 cup coconut milk
• 2 green chilies (slit)
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Boil the pumpkin with green chilies in salted water until tender (about 10 minutes). Drain and set aside.
2. Cook black-eyed peas separately until soft (about 30–40 minutes if using dried peas). Drain and set aside. Set aside for later use.
3. In a pot, combine the cooked pumpkin, black-eyed peas, coconut milk, and salt. Simmer for a few minutes until well combined and creamy.
4. Heat coconut oil in a small pan, add curry leaves, and let them splutter. Pour the tempering over the curry before serving.

Thoran — Stir-Fried Vegetables with Coconut

A delicious and easy-to-make fry that’s packed with flavor.

Ingredients

• 2 cups cabbage (shredded) or other vegetables like beans or carrots
• 1/2 cup grated coconut
• 1 tsp mustard seeds
• 2 green chilies (chopped)
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Heat oil, add mustard seeds, and let them splutter.
2. Add curry leaves, chilies, cabbage, and salt.
3. Stir-fry for a few minutes, then add the grated coconut and cook until the vegetables are tender.

Erissery — Yam & Pumpkin Curry

This thick, hearty curry is traditionally served during Onam Sadhya. The vegetables are boiled until tender before they’re combined with the flavorful coconut paste.

Ingredients

• 1 cup yam (cubed)
• 1 cup pumpkin (cubed)
• 1/2 cup grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp pepper powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Boil the yam and pumpkin in salted water with turmeric until tender (about 10–12 minutes). Drain and set aside.
2. Grind coconut, cumin seeds, and pepper powder into a paste.
3. Add the paste to the cooked vegetables and simmer for 5 minutes.
4. Add a tempering of curry leaves and coconut oil before serving.

Payasam — Sweet Rice/Vermicelli Pudding

No Onam feast is complete without a decadent dessert! This dairy-free version uses coconut milk for a rich, creamy texture.

Ingredients

• 1/2 cup rice or vermicelli
• 2 cups coconut milk
• 1/2 cup jaggery (grated)
• 1/4 tsp cardamom powder
• Cashews and raisins for garnish
• 1 tbsp coconut oil or vegan butter

Method

1. Heat coconut oil in a pan and roast cashews and raisins. Set aside.
2. Cook rice or vermicelli in coconut milk until soft.
3. Add jaggery and cardamom powder. Stir well.
4. Garnish with roasted cashews and raisins before serving.

Kootu Curry — Spiced Chickpea & Veggie Curry

A savory, protein-packed dish loaded with chickpeas, vegetables, and flavorful spices.

Ingredients

• 1 cup chickpeas (soaked and cooked)
• 1 cup mixed vegetables (yam, pumpkin, raw banana)
• 1/2 cup grated coconut
• 1 tsp cumin seeds
• 1/2 tsp pepper powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Cook vegetables and chickpeas in a pot with some salt and water until tender.
2. Grind coconut, cumin, and pepper into a coarse paste.
3. Add the paste to the cooked vegetables and simmer for a few minutes.
4. Add a tempering of coconut oil and curry leaves and serve! 

Inji Puli — Sweet & Sour Ginger Chutney

A tangy, flavorful condiment that adds depth to the Onam feast.

Ingredients

• 1/2 cup ginger (finely chopped)
• 1/4 cup tamarind pulp
• 1/2 cup jaggery (grated)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Curry leaves
• 1 tbsp coconut oil
• Salt to taste

Method

1. Heat oil and add mustard seeds until they splutter.
2. Add curry leaves, ginger, turmeric, and chili powder. Sauté until fragrant.
3. Add tamarind pulp, jaggery, and salt. Cook until thickened.

Celebrate Onam with Kindness and Flavor!

Enjoy your Onam Sadhya with dishes that honor both tradition and compassion. 

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Happy Onam!