Onam is more than a festival. It is a celebration of family, tradition, gratitude, and togetherness. As loved ones gather around the table to enjoy a festive feast, food plays a central role in creating memories that are cherished across generations.
For many families, coconut and coconut oil are essential ingredients in traditional Onam recipes. From aromatic curries and vegetable dishes to crispy snacks and delicious desserts, coconut oil adds the authentic taste and aroma that define festive cooking.
For over 50 years, C.B.C. Brand Pure White Coconut Oil has been a trusted household companion, helping families create authentic meals with confidence. Made from carefully selected coconuts and containing 100% pure coconut oil with no additives or preservatives, C.B.C. Brand Pure White Coconut Oil delivers the purity, quality, and versatility needed for both traditional recipes and modern cooking.
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Why C.B.C. Brand Pure White Coconut Oil for Onam?
Authentic Coconut Aroma
C.B.C. Brand Pure White Coconut Oil is distinguished by its naturally rich coconut aroma, characterised by subtle smoky and nutty notes. This unique sensory profile enhances traditional recipes while harmoniously complementing other ingredients.
Rich and Distinctive Taste
Renowned for its authentic coconut flavour, C.B.C. Brand Pure White Coconut Oil delivers a well-balanced taste profile with gentle sweetness, nuanced smoky and nutty undertones, and a rich aroma that elevates a wide variety of dishes.
Pure and Natural
Crafted from a single ingredient, pure coconut oil, C.B.C. Brand Pure White Coconut Oil contains no additives, preservatives, or artificial ingredients, preserving the natural goodness of the coconut.
Versatile for Traditional and Contemporary Cooking
From preparing a traditional Onam Sadhya to creating wholesome everyday meals and modern fusion dishes inspired by Kerala cuisine, C.B.C. Brand Pure White Coconut Oil offers consistent quality, reliability, and culinary performance for a wide range of cooking applications.
Trusted Across Generations
C.B.C. Brand Pure White Coconut Oil has been a trusted household name, valued for its quality and purity. For generations, it has remained a preferred choice among families across the Gulf Cooperation Council (GCC) and beyond.
Onam Recipes Made Better with C.B.C. Brand Pure White Coconut Oil
Kerala Banana Chips
No Onam celebration is complete without upperi, the iconic banana chips served as part of the grand sadhya. Crafted from Kerala’s prized Nendran bananas and traditionally fried in pure coconut oil, these crispy chips are a symbol of the state’s rich agricultural heritage and culinary traditions. Their familiar taste brings back cherished memories of family gatherings, making them a beloved part of the Onam festivities across generations.
Key Ingredients
- 3 Large Raw Nendran Banana (approximately 600-700g, unpeeled)
- ½ teaspoon Turmeric powder
- 1 to 2 teaspoons Salt
- 120ml Water
- C.B.C. Brand Pure White Coconut Oil
Method
- Mix the salt and turmeric powder with 120ml water in a small bowl. Set aside.
- Peel the Nendran bananas and slice them thinly (about 1-2mm thick) using a slicer or sharp knife.
- Heat the C.B.C. Brand Pure White Coconut Oil in a deep frying pan or wok over medium heat.
- To check if the oil is hot enough, drop in one banana slice. If it sizzles and floats, the oil is ready.
- Add a handful of banana slices to the hot oil. Do not overcrowd the pan.
- While frying, carefully sprinkle 1-2 teaspoons of the salt-turmeric water over the chips. Be careful as the oil may splatter.
- Fry for 3-5 minutes, stirring occasionally, until the chips are golden and crispy.
- Remove the chips with a slotted spoon and place them on paper towels to drain excess oil.
- Let the chips cool completely before serving.
Avial
Avial is an iconic centerpiece of the Onam Sadhya, reflecting Kerala’s rich culinary heritage, cultural identity, and sustainable food traditions. Avial stands as an enduring symbol of clever, zero-waste cooking—demonstrating how humble harvest leftovers can be elevated into a cohesive, flavourful curry.
Key Ingredients
- 150g drumstick (moringa pods), cut into 5cm lengths
- 150g raw banana (green plantain), peeled and cut into long strips
- 150g yam, peeled and cut into long strips
- 100g carrot, peeled and cut into long strips
- 100g French beans, trimmed and cut into 5cm lengths
- 150g pumpkin, peeled and cut into long strips
- 60ml water (¼ cup)
For the Coconut Paste
- 100g fresh grated coconut (about 1 cup)
- 3 green chilies
- ¾ teaspoon cumin seeds
- 2-3 tablespoons water
For Finishing
- 120g plain yogurt (½ cup), lightly beaten
- 2 teaspoons C.B.C. Brand Pure White Coconut Oil
- 1 sprig fresh curry leaves
Method
- Add the drumstick (moringa pods), raw banana, yam, carrot, beans, and pumpkin to a large pan with 60ml (¼ cup) water. Cover and cook for 10-12 minutes until the vegetables are tender but not mushy.
- While the vegetables cook, blend the grated coconut, green chilies, cumin seeds, and 2-3 tablespoons water into a coarse paste.
- Add the coconut paste to the cooked vegetables and mix gently.
- Cook for another 2-3 minutes, stirring occasionally, until the vegetables are well coated with the coconut mixture.
- Turn off the heat and let the mixture cool for 1-2 minutes. Stir in the beaten yogurt gently.
- Drizzle C.B.C. Brand Pure White Coconut Oil over the Avial and add the curry leaves.
- Cover and let it rest for 5 minutes to allow the flavours and aroma to develop.
Tip: C.B.C. Pure White Coconut Oil enhances the authentic flavour and aroma of the dish
Coconut Payasam (Thengai Payasam)
The ultimate sweet crescendo to the festive feast, coconut payasam. Served toward the end of the meal directly onto the banana leaf, this rich dessert harmonizes the vibrant, savory, and tangy notes of preceding dishes like Sambar, Inji Puli, and Avial.
Deeply rooted in Kerala’s cultural heritage, Payasam originated as Prasada, a sacred temple offering. When prepared at home during Onam, it symbolises gratitude for the season’s harvest, prosperity, and togetherness. A classic Coconut Payasam thoughtfully combines fresh coconut milk, rich jaggery, and aromatic spices to create an unforgettable taste of celebration.
Key Ingredients
- 100g fresh grated coconut
- 1 tablespoon raw rice (soaked for 20 minutes)
- 720ml water (divided)
- 120g powdered jaggery (adjust to taste)
- ¼ teaspoon cardamom powder
- 2 tablespoon C.B.C. Brand Pure White Coconut Oil
- 15-20 cashew nuts
- 10-15 raisins
- 60ml thick coconut milk or regular milk (optional, for extra creaminess)
Method
- Soak the rice, then blend it with half of the grated coconut and a little water until smooth.
- Pour the mixture into a saucepan. Add the remaining grated coconut and water. Cook over low heat, stirring occasionally, until the rice is soft and the mixture thickens.
- Add the jaggery and cardamom powder. Stir until the jaggery has completely dissolved.
- In a separate pan, heat a little C.B.C. Brand Pure White Coconut Oil and fry the cashew nuts and raisins until golden.
- Add the fried cashew nuts and raisins to the payasam and mix well.
- Turn off the heat and give it a final stir.
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Beyond Tradition: Modern Recipes with C.B.C. Brand Pure White Coconut Oil
Today’s consumers enjoy experimenting with food while staying connected to their roots.
C.B.C. Pure White Coconut Oil is suitable for:
- Fusion rice bowls
- Air-fried snacks
- Coconut-infused grilled chicken
- Baked pastries and cakes
- Healthy breakfast bowls
- Smoothies and wellness recipes
Its versatility makes it easy to incorporate into both traditional celebrations and contemporary lifestyles.
Celebrate the Spirit of Onam with C.B.C. Pure White Coconut Oil
Celebrate the Spirit of Onam with C.B.C. Pure White Coconut Oil
This Onam, gather your loved ones around authentic flavours, cherished traditions, and memorable meals.
From classic Sadhya favourites to modern culinary creations, C.B.C. Pure White Coconut Oil brings the purity, aroma, and versatility needed to make every festive dish special.
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For sales and product inquiries, email product.enquiries@sdguthrie.com.
