Onam Beyond Sadya, The

Non-Vegetarian

Side Dishes Eaten In Malabar Cuisine

Spicy Kerala Chicken Fry

‘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

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.

Beef Ularthiyathu (Beef Fry)

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.

Prawn Roast

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.

Malabar Mutton Fry

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.

A Feast that’s Bigger than the Banana Leaf

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.