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7 min
28/08/2025
Most people's mental image of an Onam meal is a lavish vegetarian Sadya, complete with crunchy papad, creamy payasam, and vibrant curries served on banana leaves. However, if you visit communities in the Malabar regions of north Kerala during the celebrations, you will encounter a different narrative served forth. This is where tradition gets a blazing makeover. Check out five delectable non-veg side dishes served in Malabar cuisine during Onam.
Would you believe us if we say that Onam in Malabar is completely different? Here, smoky beef fry, fragrant chicken biryani, and fish grilled in banana leaves steal the spotlight. This bold, non-veg twist on tradition is what spice lovers and foodies dream of. Feeling hungry already?
The Onam celebration in Malabari households becomes a culinary smorgasbord, blending traditional vegetarian staples with non-vegetarian options. The goal is not to disrespect traditions but to acknowledge that Onam celebrations can happen while keeping the cultural diversity in mind.
Here are five non-vegetarian side dishes from Malabar cuisine that enhance the traditional Sadya, rather than competing with it.
‘Nadan Kozhi Varattiyathu’ is Kerala's version of a spicy comfort chicken fry, and it is something that you won't find in your typical chicken fry. To ensure that the masala adheres to each and every bite, chicken pieces are slow-cooked with onions, tomatoes, ginger-garlic, and a robust mixture of spices. Both curry leaves and coconut oil contribute to the dish's signature taste, which is distinctly Keralan. With its dry, spicy, and richly scented qualities, this side dish pairs well with plain rice and even sneaks in next to the Sadya spread.
Karimeen Pollichathu, a traditional Kerala speciality particularly beloved in the Kuttanadan region of Alleppey, embodies the essence of Malabar food during Onam. Marinated in a spicy, tangy masala, karimeen (pearl spot fish) is wrapped in banana leaves and cooked slowly on the grill or in the steamer until it becomes smoky and soft. The banana leaf infuses this side dish with a rich, earthy scent, and the spices blend seamlessly. This delicate and dramatic fish dish not only goes with the Onam feast; it often becomes the show-stopper.
Malabar's method of frying beef during Onam is essentially a lesson in patience and dedication. Kerala Beef Ularthiyathu, or beef fry, is iconic for a reason: it’s slow-cooked, meticulously spiced, and crisped to perfection. To get the perfect combination of crunchiness and juicy interior, fry the beef with sliced onions, curry leaves, and coconut pieces after it has been slow-cooked with aromatic spices until it achieves softness. It's the kind of meal that never makes you feel guilty about eating extra.
Attention to all the seafood lovers! Don’t be misled by the simple name, this prawn roast from Kerala is a culinary masterpiece that will definitely leave you craving more. A traditional dish from the coast, prawn roasts burst with flavours from a rich masala marinade, caramelised onions, curry leaves, and just the right amount of heat. It's the kind of meal that makes you want to kiss your fingers and go back for more.
Alongside the sadya dishes, imagine tender mutton pieces on the side that melt in your mouth. Malabar mutton fry is so delicious because it is slow-cooked with spices until it reaches the perfect level of richness. Then, they’re tossed into a hot pan with crisp coconut slices, crushed pepper, and aromatic curry leaves, fried until gloriously crisp around the edges. The result? A dish so layered, spicy, and deeply satisfying, it earns admiration from curious foodies. Serving this mutton fried with either fluffy rice or flaky Malabar parotta elevates it from a side dish to the emotional and joyous centrepiece of any Onam feast for a genuine meat lover.
In the Malabar tradition, celebrating Onam is characterised by going a little extra! When you picture an Onam Sadya, Malabar-style, imagine a table lined with vegetarian delicacies like avial and olan, but also featuring fish, mutton, beef, and prawns as flavourful side dishes.
Remember: it’s not about choosing between a vegetarian or non-vegetarian course, it’s about embracing both and celebrating the differences in every bite.