Onam 2025: Chefs Share Gourmet Recipes To Prepare Sadya At Home

With Onam just around the corner, digging for new recipes to prepare Sadya is the only way to go about it. Falling on the 5th of September, 2025, the harvest festival of Kerala is known for its elaborate feast served on a banana leaf. Whether you’re preparing Sadya at home, inviting friends and family to celebrate Onam, or just want to get some authentic Kerala flavours for the festival, this is just the article for you. 

Apart from the traditionally prepared dishes, here are some gourmet recipes that have been specially curated by Indian chefs. Why don’t you give them a try and serve something new and surprising for Onam 2025?

Moru Curry By Shilpa Kumar, In-House Chef, Akshayakalpa Organic

Ingredients:

• Set curd: 500gms
•  Baby potatoes:200gms
• Fresh ginger:1/2 inch, garlic:4-5 cloves
• Curry leaves, coriander leaves: for seasoning
• Moringa leaves: a few leaves (optional)
• Mustard seeds:1/2 tsp
• Cumin seeds:1/2 tsp
• Ajwain:1/4 tsp
• Fresh coconut grated: 2 tbsp, 1 tbsp finely chopped coconut pieces
• Fried gram dal: 2tbsp,
• Fenugreek seeds (roasted): 1tsp
• Coconut oil: 1tbsp
• Turmeric powder: 1tsp
• Green chillies: 2 or 3
• Salt to taste

Method:

1. Boil the whole potatoes with a bit of salt
2. Grind fried gram, garlic, ginger, chillies, cumin, grated coconut, two strands of coriander leaves with stem, and curry leaves only 2-3, fenugreek seeds and turmeric powder to a fine paste.
3. In a clay pot, heat the coconut oil, fry the coconut pieces, and keep them aside. 
4. In the same tawa and oil, sputter mustard seeds, cumin, ajwain,  curry leaves, moringa leaves, and fry the ground paste for a minute, stirring constantly. 
5. Add the whole boiled baby potatoes and cook for 2 minutes. Remove from the fire and cool.
6. Whisk the curd to a smooth consistency and mix with the cooled masala.
7. Garnish with coconut pieces and fresh chopped coriander leaves, and serve.

Golden Payasam Tartlets By Chef Vikas Swadesh Seth, BLVD Club By Embassy

Ingredients:

For Tart Shells:

• Refined flour: 150 g
• Butter (cold, cubed): 75 g
• Powdered sugar: 75 g
• Cold milk: 15 ml
• Pinch of salt

For Moong Dal Payasam Filling:

• Split yellow moong dal: 100 g
• Jaggery: 200 g (melted in ½ cup water & strained)
• Thin coconut milk: 400 ml
• Thick coconut milk: 200 ml
• Ghee: 2 tbsp
• Cashew nuts:15-20
• Raisins: 15-20
• Grated coconut: 2 tbsp (desiccated, lightly roasted)
• Cardamom powder: ½ tsp

For Caramelised Banana Toppings:

• Banana: 2 large, sliced
• Jaggery: 3 tbsp
• Ghee: 1 tbsp

For Finishing & Garnishing:

• Whipped cream: 300 g
• Crushed roasted cashew nuts: 2 tbsp
• Berry Dust: 2 tbsp(optional)
• Berry Tuile (optional)
• Micro greens (optional)

Method:

1. For the tart shells, rub the butter into the flour, sugar, and salt until crumbly. Add cold milk just until the dough binds.
2. Wrap & chill for 20 minutes. Roll out, cut circles, line tart moulds, prick with a fork.
3. Bake blind at 180°C for 12–15 minutes until golden. Cool completely. Set aside.
4. Dry roast moong dal on low flame till fragrant & lightly golden. Simmer in a pot with 1.5 cups of water until soft and mushy.
5. Mash lightly and add thin coconut milk, cook 5 minutes. Add melted jaggery syrup, and simmer for ten minutes until slightly thick.
6. Stir in thick coconut milk, cook on low for 2 minutes.
7. Heat ghee, fry cashews, raisins, and grated coconut till golden, stir into payasam. Finish with cardamom powder. Cool until spoonable.
8. Heat the ghee in a pan, and add the banana slices. Sprinkle jaggery. Cook 2–3 minutes until golden, caramelised, and glossy.
9. Finally, spoon moong dal payasam into tart shells just before serving. Top it up with caramelised banana slices.
10. Finish with whipped cream quenelle and crushed roasted cashew nuts.
11. Garnish with an option of berry dust, berry tuile, and microgreens. Serve at room temperature.