Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
5 min
28/08/2025
Onam is certainly more than just the grand sadya. The festival starts from early morning with a traditional spread of Kerala dishes. From sweet plantain snacks to coconut-filled steamed delicacies, the festive day often begins with flavours that combine ritual, nostalgia, and nutrition. Classic items such as ilayada, pazham nurukku, and upperi form a major part of the Onam breakfast menu. This article exposes you to the festival, its significance and sheds light on the sidelined Onam breakfast menu.
Onam is Kerala’s most celebrated festival, marking both the harvest season and the legendary homecoming of King Mahabali. Beyond its spiritual and mythological meaning, Onam represents a period of togetherness, prosperity, and community. Houses are adorned with pookalam (intricate floral rangoli-type designs), boat races bring entire villages to the waterfront, and music and dance enhance the ten-day festivities.
At the centre of the Onam celebration is food. The Onam sadya, a grand feast, remains the festival’s main highlight. The meal is served on banana leaves, and it often includes over 20 dishes ranging from crisp banana chips and tangy pickles to multiple curries, avial, pachadi, and an assortment of payasam desserts. More than just a meal, the sadya symbolises abundance and hospitality, reminding families of the agrarian prosperity that Onam originally celebrated.
However, the festival morning begins on a gentler note. Before the elaborate feast, breakfast sets the day’s rhythm. Traditional Kerala breakfasts, made with familiar ingredients like rice, coconut, and plantains, are prepared to bring warmth and energy before the larger celebrations unfold. These dishes, though simpler than the sadya, carry deep nostalgia, as they are often passed down through generations and enjoyed together as families come together for the festive day.
Delicate rice flour noodles, known as idiyappam or string hoppers, are a much-loved Kerala breakfast staple. During Onam, they are often served with sweetened coconut milk, creating a comforting dish that balances soft textures with sweetness. The use of freshly pressed coconut milk ties the dish to Kerala’s identity as the land of coconuts, while the lightness of idiyappam makes it a perfect way to start a day filled with heavier festive foods. Families often make these in large batches, serving them hot and fresh on festival mornings.
Ilayada is a nostalgic treat made by steaming rice flour dough filled with jaggery and grated coconut, and neatly wrapped in banana leaves. The aroma released when the parcels cook is one of the most recognisable scents of an Onam morning. This dish is both practical and symbolic; the banana leaf not only imparts flavour but also reflects Kerala’s tradition of using natural materials in cooking.
Plantains are central to Kerala’s cuisine, and pazham nurukku, steamed ripe plantains served with a drizzle of ghee and sometimes a sprinkle of sugar, is a breakfast favourite during Onam. It is a dish that speaks to Kerala’s agrarian roots, using the fruit most closely associated with the state. While easy to prepare, it offers both nourishment and a festive sweetness that ties beautifully into the celebratory mood.
While parippu (moong dal) is a part of the sadya, some households also enjoy a version of parippu curry alongside puttu, steamed rice and coconut cylinders, for breakfast. This combination is filling, wholesome, and perfectly suited to the festive morning. The earthiness of the lentils pairs beautifully with the softness of puttu, creating a dish that feels both celebratory and everyday at once. For many, this pairing embodies the resourceful yet flavourful nature of Kerala’s traditional food.
Onam breakfast often includes special snacks, and achappam holds a special place. Made with a batter of rice flour, coconut milk, and sesame seeds, these crisp, rosette-shaped fritters are deep-fried using patterned moulds. Achappam is more than just a snack; it is part of the festive rhythm, often made in advance and shared with visitors during Onam. Their intricate shape adds beauty, while their crunch makes them irresistible with tea on a festival morning.