'Onasadya' or the grand feast of Onam consists of tice as its main course with a number of side dishes such as curries, upperies (fried dishes), pappadams (round crisp flour cakes), uppilittathu (pickles), chammanthi (chutney), payasams and prathamans (puddings) arranged in a definite order on a banana leaf laid in a particular way. The various kinds of curries include:

Erissery:

Salt and chilies are added to raw plantains and yams sliced and boiled in water to make Erissery. One can also boil pulp of the coconut is grounded with a little cumin seed. Later, a few mustard seeds along with scraped coconut pulp are fried in coconut oil and added to it for the flavor.

Kalan or Pulisseri:

Salt and chilies are added to raw plantains known as nenthra-kaya and yams sliced and boiled in water. The main ingredient is the buttermilk, which is mixed with ground coconut pulp and poured in proper time in the mixture. Mustard seeds fried in coconut oil are added for flavor.

Olan:

Sliced cucumber, brinjals and pulses is boiled with water. Salt is added to it. After boiling, fresh coconut oil is poured and kariveppila (curry leaves) are added for flavor.

Aviyal:

All types of vegetables are boiled in water with salt and chillies. Tamarind and well grounded pulp are added in proper time while fresh coconut oil is poured and kariveppila (curry leaves) are added for flavor.

Thoran:

Beetroot and other vegetables sliced into tiny bits are boiled in water with salt and chilies till all the water evaporates. Later, a few mustard seeds along with scraped coconut pulp are fried in coconut oil and added to it for the flavor.

Mulakoshyam:

It is also a bit like Olan and is part of the traditional Onam specialities of Kerala.

Along with the above, fruits of all kinds are also served, mainly in their plantain forms.