Celebrate Onam 2026 with a parippu pradhaman recipe featuring split moong dal, jaggery and coconut milk. It is part of the Onam Sadhya and is served on a banana leaf along with an array of dishes, from something as simple as fried bananas and the raita-like pachadi to erissery and avial, which are mixed vegetable dishes, all with coconut. The steps rarely change across recipes, so getting the sequence right is crucial. The split moong dal is cooked down with jaggery, then coconut milk is added in two stages (one thick, one thin) only at the very end. This payasam is a fixture of the Kerala Sadhya, the elaborate banana-leaf feast served at weddings and during Onam, where a pradhaman or payasam course completes the entire feast. Parippu is the Malayalam and Tamil word for lentil, and moong dal itself is known locally as cherupayaru, which is why this dish is just as often called cherupayaru payasam on Kerala menus. The coconut milk used in this recipe is also freshly extracted. You need both thick and thin coconut milk for parippu pradaman. For this Onam Sadhya sweet dish, the dal is dry-roasted to release its nutty aroma, pressure-cooked, then mashed. This mashed dal should be smooth before being added to a boiling pot of jaggery and then simmered. The thin coconut milk is added after this simmering period. After the flame is switched off, the thicker coconut milk is added and mixed to prevent it from splitting.

Jackfruit Payasam is a beloved Kerala dessert, often prepared during festivals when ripe jackfruit is in abundance. The fruit’s natural sweetness blends with jaggery to create a deep, caramel-like base that feels both rich and comforting. This preparation is closely linked to seasonal cooking, making the most of fresh produce before it disappears. In many homes, this dish is known as a traditional chakka pradhaman, where slow cooking helps break down the fruit into a soft, pulpy texture. Coconut milk is added towards the end, giving the dish its signature creamy body without overpowering the fruit’s flavour. What sets this apart is the balance of textures: soft jackfruit, smooth liquid, and crisp fried nuts. It’s typically served warm, though some prefer it slightly cooled, allowing the flavours to settle and deepen.

Vrat-friendly foods need not be boring, and if you are craving something juicy like seekh kebabs, there is a way to make fasting-friendly versions. Seekh kebabs are traditionally a spiced minced meat preparation cooked on skewers over high heat. This version replaces meat with fresh and soft homemade paneer and uses only vrat-approved ingredients: sendha namak instead of table salt, samak rice flour as the binding agent, and pure ghee for shallow frying. You get a snack that is both festival-ready and genuinely delicious. The key to a perfect vrat-friendly seekh kebabs lies in the paneer. Freshly made paneer, kneaded smooth and combined with well-drained hung curd, gives the kebabs a soft, cohesive texture that holds well on the skewer. The warmth of cardamom powder and cumin, along with the fresh flavours from coriander and green chillies, ensures the kebabs are fragrant and well-seasoned – all within the boundaries of vrat cuisine. A one-hour freeze before frying firms the mixture of this seekh kebab too well. These vrat-friendly seekh kebabs are ideal for Navratri, Ekadashi, Mahashivratri, or any fasting day when you want something special on the table. They pair well with a refreshing mint-coriander chutney made with sendha namak, or a simple yoghurt dip. Make a larger batch and freeze the uncooked kebabs; they go from freezer to pan in minutes, making them one of the most practical fasting dishes you can prepare.