Some Untold Stories of Poovada: The Special Ada Prepared on Thiruvonam

When Thiruvonam dawns, gently opening its lids with fresh promises and good fortune, the air fills with the pleasant aroma of Poovada. Banana leaves gathered from the kitchen garden or nearby fields are used to wrap and steam-cook this traditional rice ada for Onam. Soaked rice batter and sweet coconut filling are placed on torn banana leaves, carefully wrapped, and steamed until perfectly done. This humble dessert, prepared during the auspicious occasion of Thiruvonam carries a distinct, traditional flavour—one that comes alive through the age-old ingredients of Kerala cuisine.

Know more about Poovada – The special ada prepared on Thiruvonam

The first dish tasted on Thiruvonam day is Poovada, which is specially prepared and offered before Thrikkakkara Appan in Kerala courtyards. Pazham Nurukk, prepared using banana and jaggery water, is also placed along with it. It’s golden colour and is sweet in excess.

Poovada for Thiruvonam are prepared as a part of the Onam Kollal rituals

Kerala is one of the small stretches of land in our country that boasts a rich and unique culture of its own. Just as the Onam sadya varies from region to region, the customs associated with Onam—and even the Onam breakfast—differ across the state. In fact, Ona Ada or Poovada prepared in different regions varies noticeably in taste and style.

In mid-Kerala and the Malabar regions, Mahabali is revered as Onathappan or Thrikkarayappan. At the break of dawn on Thiruvonam, a special ritual called Onam Kollal is performed, for which steamed adas are prepared. This ritual symbolises inviting Mahabali into the home for Onam and offering worship to him. The same poovada is then served as breakfast. In contrast, in the southern parts of Kerala, breakfast on Thiruvonam commonly includes dishes like idli–sambar or steamed cake with chickpea curry.

The day before Onam is known as Uthrada Paachil, when everyone busily shops for food items and gifts for the celebrations. Once this is done, preparations turn towards the rituals of Onam Kollal. In earlier times, these preparations were elaborate and included making Thrikkakkarayappan at home. Red soil or clay was used to shape the figure, and ground brick was added to enhance its red colour. Usually, red soil with a natural binding quality was chosen, and sufficient water was mixed to mould the idol of Onathappan. Soil brought up by ants—found along fences or near outdoor wood-storage areas—was often preferred for this purpose.

Onam Kollal ceremony is conducted before dawn break. Girls or boys of the family conduct the ritual, after having an early bath. A special stool is made, and then a thin layer of cow dung mixture is applied on its surface. A banana leaf is placed followed by a thadukku palaka (a wooden sheet) and Onathappan is placed on its top. Using rice flour solution, Onathappan is decorated as per creativity. Flowers of leucas, basil and lotus are spread around it and then a coconut is broken. A little leucas flowers are put inside each half and placed on either side of Onathappan.

All these ceremonies are conducted in the courtyard, while women behind closed doors repeatedly ask if Maveli has come. They chant, “Maveli Vanno Vanno”. When people present in courtyard respond ‘Yes’, women open the front door and come out of homes. Kuravayidal and poovili by women follows. When they come out of the home, they hold a plate with 3 hot poovada, a little rice flakes (aval), 3 Kerala bananas (ethapazham) and 3 pieces of jaggery. These are the offerings to Onathappan.

Poovada Preparation – 10 numbers

Ingredients

• 1 cup raw rice without removing bran (Unakkalari)

• 1 teaspoon butter

• ½ kg jaggery

• 2 grated coconuts

• 1 tablespoon ghee

• 1 Kerala banana (Ethapazham)

• A pinch of salt

Method

Soak the rice in water for about three hours. Grind it into a smooth paste, adding the butter while grinding. Finally, add a pinch of salt and mix well.

Prepare the jaggery solution by melting the jaggery with a little water. Strain the solution and heat it again. Add the grated coconut and cook for a few minutes. When the moisture is fully absorbed, add ghee and chopped banana, and mix everything well. Keep aside.

Hold the banana leaves over a low flame to make them soft and pliable. Tear them into medium-sized pieces. Spread one spoon of rice batter on each leaf in a round shape. Place a small amount of coconut filling in the centre and fold all four sides to completely seal the contents.

Steam-cook the adas for at least 30 minutes.

Soft Onayada is like blossoming Onam flowers

Usually, rice for poovada is soaked overnight. Other preparations for making ada are done in the early morning hours. When a little butter is added to the rice while grinding, the batter does not stick to the banana leaves once the adas are cooked. You can also grind one Kerala banana along with the rice, which greatly enhances the taste.

The sweet filling is prepared by frying coconut in a jaggery solution. Most importantly—unlike other varieties of ada—cardamom or cumin powder is not added while preparing poovada.

For the filling, ripe bananas are cut into pieces similar to ethakka upperi served in a Kerala sadya. Each banana is first split into four and then cut into thick pieces. A little ghee is added while frying to enhance the flavour.

Traditionally, banana leaves from large Kerala banana varieties (Etham / Ethakka) are used for wrapping. As steam penetrates the adas during cooking, their sweet aroma fills the kitchen and drifts through the house, silently announcing to everyone that Onam has arrived 🌼

In some regions, rice batter, banana pieces, jaggery, and coconut are mixed together, spread on pieces of banana leaf, and wrapped well to prepare ada. In other areas, the batter is made by mixing rice flour, Thumba (Leucas) flowers, and coconut, then spread as a thin layer on plantain leaves. A jackfruit–coconut mixture is placed as the filling, wrapped neatly, and steam-cooked. Poovada and Pazham Nurukk offered to Onathappan are traditionally served as breakfast.

Pazham Nurukk prepared for Onam has its own special method. Large-sized Ethapazham is split into two halves and steam-cooked. A jaggery solution is poured into an earthen pot, and banana leaf midribs are arranged in horizontal and vertical patterns inside it. The cooked banana pieces are placed on top and cooked once again. This process allows even the banana skin to absorb the sweetness of jaggery.

When the offering is placed before Onathappan, it also becomes a humble breakfast for the small creatures that share our surroundings. If you observe quietly for a while, you can see neat lines of ants marching towards their special “feast”—a gentle reminder of the harmony between nature, ritual, and daily life.

How did Poovada get that name?

Those folded adas wrapped in banana leaves—aren’t they a pleasing sight? Steam-cooked adas, beautifully arranged on a serving plate, are truly a visual delight. This is a traditional dish belonging to Kerala cuisine, and most of the ingredients required for its preparation are easily available. Banana leaves, in particular, can often be sourced right from one’s own courtyard.

Have you ever wondered how this sweet dish got the name Ada? The word Ada is believed to be derived from Malayalam expressions such as Adachu vaikkunnath (something that is closed), Madakki edukkunnath (something that is folded), or Adarukalullath (something that can be softly broken and served). All these meanings closely relate to the way ada is prepared and consumed.

The word Poo symbolizes prosperity, though it also means ‘flower’ in Malayalam. Flowers are traditionally offered to God and represent beauty, softness, and purity. Poovada reflects these very qualities—it is soft, delicate, beautiful, and offered to the deity. This symbolism may well be the reason why Poovada acquired its name.

Poovada is also known as Ona Ada. While ada can be cooked using different methods, Poovada is prepared exclusively by steaming. Moreover, when Poovada is made as an offering to Onathappan, only banana leaves are used for wrapping the ingredients. Gods, like children, are believed to love sweets, and this could be the reason why this traditional sweet dish is prepared during such auspicious occasions and offered to the Lord.

There are many more types of Ada

Ada can be prepared using Vattayila (a type of round leaf), teak leaves, wild jackfruit leaves (Aanjil ila), Paruthila, Karukayila, and several other varieties of leaves. Any one of rice flour, wheat flour, or ragi can be used as the main ingredient. Water can be substituted with coconut milk to enhance the flavour.

The thick batter is spread on the leaves using the hand, after which a little jaggery–coconut filling is placed at the centre. The leaf is wrapped well and cooked using different methods. The most common method is steaming—placing the adas in a steamer and cooking them for about 20–30 minutes. They can also be cooked on a pan, in an earthen pot, or even in an oven. Another traditional method is to place the wrapped adas directly over the flames of a hearth and cook them by flipping both sides.

The taste of ada varies significantly depending on the leaf used and the method of cooking.

As mentioned earlier, cardamom and cumin are not traditionally added to Poovada. However, in some regions, these ingredients are included. Some people also dry-fry green gram and add it to the mixture. Rice flour is mixed well with water and salt. For sweetness, jaggery or sugar may be added. All the ingredients are mixed thoroughly and spread by hand on banana leaves. A little scraped coconut is sprinkled in the centre of the leaf, which is then folded in half. When this ada is slowly cooked in an earthen pot, it is called Ottada.

During my childhood, rice–jaggery mixtures were wrapped in palm leaves and steam-cooked. Adas prepared this way had a distinct flavour. It has been a long time since I last tasted this palm-leaf ada.

Jaggery can also be substituted with palm jaggery; this variant is called Karipetti Ada. Rice, palm jaggery, and coconut are mixed with sufficient water to make a thick dough. Bay leaves (Vayana leaf or Karuka leaf) are shaped into small cups and filled with this mixture. The stalk portion can be used to cover the filling, though this is optional. This preparation is known as Kumbilappam, a special offering during Attukal Ponkala (where regular jaggery is used).

Kooman Kudukka Ada

Another interesting variant is Kooman Kudukka Ada. A small hole is made in the seed of Kooman Kudukka, the inner portion is removed, and the rice mixture is filled inside. It is then steam-cooked. Once done, the outer shell is removed to reveal the delicious ada.

Vermicelli Ada is prepared by first making a thick vermicelli payasam. A little grated coconut is added, and the mixture is wrapped in banana leaves. The adas are placed on a heated pan and cooked by flipping both sides until the leaves change colour. This ada is entirely different from traditional varieties, as milk, vermicelli, and sugar are the main ingredients, giving it a soft white appearance.  Check the recipe here.

Chuttada is prepared by cooking adas directly in charcoal. The filling is spread on banana leaves, wrapped securely, and completely covered with burning charcoal. When leaves of the Njeral tree are used instead of banana leaves, it is called Njeral Ada. If Nannari powder (Indian sarsaparilla) is added to ilayada, it becomes Nannari Ada. When ripe jackfruit is mixed with rice flour, scraped coconut, and jaggery to prepare ada, it is known as Chakka Ada or Chakkayappam.

Ilayada is called Ilayappam in Thiruvananthapuram

Ada, Ilayada, and Ilayappam—each has its own distinct flavour, and the preparation varies from region to region. In the state capital, this beloved snack is commonly known as Ilayappam. Rice flour, jaggery, and scraped coconut are mixed together with sufficient water to form the batter. The mixture is then wrapped in banana leaves and steam-cooked to prepare soft and delicious ilayappam.

In Malabar, Olayada and Paalayada are popular regional variants of ilayada. When the batter is spread as a thin layer on coconut leaves and cooked over charcoal, it becomes Olayada. Paalayada is prepared using the spathes of arecanut leaves. The ada mixture is spread inside the spathes and covered with coconut leaves, after which it is wrapped securely. A simple wooden hearth is made using bricks, and the adas are placed inside. They are flipped on both sides until the Paalayada is cooked perfectly.

When ilayada is prepared in earthen pots, a small enhancement is often done toward the end of cooking: the leaf is slightly opened and a little ghee is poured inside to enrich the flavour.

Poruthilada is another variety cooked in earthen pots. The filling is sealed inside banana leaves and slow-cooked, traditionally over wooden hearths. Decades ago, certain earthen pots were specially reserved in households exclusively for preparing this ada on special occasions.

Pallada is prepared especially for infants when their teeth begin to emerge. As children often experience discomfort during teething, Pallada is believed to soothe them. It is made using ragi flour and jaggery and cooked in earthen pots.

Pananooru can be powdered and mixed with sufficient sweetness and coconut to prepare ada. This mixture is spread on banana leaves and cooked in a pan. The pulp of sprouted mango seeds can also be extracted, dried, and used to prepare ada. A little rice flour is added along with jaggery and coconut to make a flavourful preparation.

Valsan is a variation of the traditional ada commonly served as a snack in tea shops and restaurants. The batter is prepared using rice flour or wheat flour, with a consistency similar to dosa batter. It is poured onto a banana leaf and spread thinly using a spatula, just like a dosa. A coconut–sugar or coconut–jaggery filling is spread on top and steam-cooked to obtain soft and delicious valsan.

The same batter can also be used to make pancakes. Pour the batter onto a dosa pan, spreading it slightly thicker than a regular dosa. Sprinkle the coconut–jaggery mixture on top. When it is almost cooked, fold it once and flip both sides until done.

Preparation of Poovada on other occassions 

Poovada is prepared on Vishu and Karkidakam too

Poovada prepared for Vishu is slightly different from the one made during other occasions. Rice with the husk intact (nellu) is first fried and then crushed to separate the bran (thavidu). This bran is then powdered along with aval and malar—two rice products commonly used in Hindu rituals. Sufficient water is added and the mixture is blended well to form a batter. Neither sugar nor jaggery is added. The batter is spread on a banana leaf, and a few coconut scraps are sprinkled on top. The leaf is then folded, sealed well, and cooked inside a round-shaped earthen pot.

This special Poovada is prepared during an auspicious ritual performed just before the commencement of farming, when cattle are ceremonially tied to the plough.

When ada is prepared and served during the auspicious month of Karkidakam, it is known as Kanakam Chuttath. In this preparation, water is added to rice bran (thavidu) and spread on banana leaves. A coconut–jaggery mixture is sprinkled on top, after which the leaf is sealed and cooked in an earthen pot or pan. Thavidappam is another variant prepared during Karkidakam, in which dry rice bran, jaggery, and a pinch of pepper powder are mixed to make a batter and cooked. It is traditionally served along with Karkidaka Kanji during the season.

Vellada is milk-white in colour, extremely soft, and visually appealing. Raw rice flour is fried and then kneaded into a dough using sufficient water. The dough is spread as a thin layer on a banana leaf. Grated coconut and sugar are mixed together and sprinkled over the rice layer. The leaf is then folded, sealed, and the ada is steamed. Vellada is prepared and offered during Vavu Bali, the ritual performed to honour ancestors. It is also offered during Theyyam rituals. Jaggery is not used at all in the preparation of Vellada.

Also read: Different ways of preserving dishes of Onasadya

Poovada for Pilleronam

The Thiruvonam star of Karkidakam is celebrated as Pilleronam (also known as Kunjonam), which literally means “Children’s Onam.” Onam celebrations begin on this very day and continue for the next 28–31 days, depending on the stars. Unlike the main Onam festivities, Pookalam is not prepared for Pilleronam. Instead, the celebration centres around Poovada.

For preparing Poovada, jaggery is not melted; rather, it is crushed and mixed with grated coconut to make the filling. Rice flour is spread thinly on a banana leaf, the filling is placed on top, and the adas are then steamed.

Once prepared, the adas are arranged in a container and covered with flowers. Using the midribs of green coconut leaves (eerkkil), bows and arrows are crafted and given to children. The children then take turns aiming their arrows at the container of adas. When a child successfully hits the target, he or she earns the ada as a reward. Since this period also falls during the Ramayana month, the custom evokes memories of Lord Rama, blending play with tradition.

In modern times, people no longer remain rooted in their hometowns, often travelling extensively for work. As a result, cultures and customs have intermingled. Today, Onam celebrations across Kerala have become more or less uniform, with many traditional flavours and age-old practices gradually fading away. Yet, the sweetness of Poovada—both in taste and memory—continues to linger.

Also read a few more Kerala ada recipes: