Onam is the most important harvest festival of Kerala, corresponds with the Malayalam New Year, Chingam. It is the festival, which the keralites celebrate unitedly without the difference of caste and religion. it is an attraction for thousands of people within and outside the state. Ranging from four days to ten days, all the activities during this season are cantered around worshipping, music, dances, sports, boat races and Onasadhya. It is celebrated in the Malayalam month Chingam (ending of August and beginning of September). This year it falls on 11 September 2008. Onam is a harvest festival, and celebrates the bounty of nature after a year of hard labour.
Onam is a celebration of Ten days. People put flower mats in front of their houses, to welcome the King. There will be competition for the laying of flower mats; Keralites all over the world will be celebrating these ten days will pomp and gaiety. They will wear new dresses, will be visiting almost all temples which they can, they will be performing lot of dances like Thiruvathira kali Thumbi Tullal etc. to name a few and the most important thing is the grant lunch they will be having on the Thiuruvonam day. Which is also called the Fourth Onam. Whatever may happen they will not miss the Grant lunch. There is a saying in Malayalam that "Kanam Vittu Onam Unnanam" which means, "We should have the Thiruonam lunch even if we have to sell all our properties". They give that much importance to the lunch on the Thiruonam day.
Legend
(King Mahabali)
A long time ago, an Asura (demon) king called Mahabali ruled Kerala. He was a wise, benevolent and judicious ruler and beloved of his subjects. Soon his fame as an able king began to spread far and wide, but when he extended his rule to the heavens and the netherworld, the gods felt challenged and began to fear his growing powers. Presuming that he might become over-powerful, Ad i, the mother of Devas pleaded with Lord Vishnu to curtail Mahabali's powers.
Vishnu transformed himself into a dwarf called Vamana and approached Mahabali while he was performing a yajna and asked for alms. Pleased with the dwarf Brahmin’s wisdom, Mahabali granted him a wish. The Emperor's preceptor, Sukracharya warned him against making the gift, for he realized that the seeker was no ordinary person. But the Emperor's kingly ego was boosted to think that God had asked him for a favour. So he firmly declared that there is no greater sin than going back on one's promise. He kept his word.
The Vamana asked for a simple gift — three paces of land — and the king agreed to it. Vishnu in the guise of Vamana then increased his stature and with the first step covered the sky, blotting out the stars, and with the second, straddled the netherworld. Realising that Vamana's third step will destroy the earth; Mahabali offered his head as the last step.
Vishnu's fatal third step pushed him to the netherworld, but before banishing him to the underworld Vishnu granted him a boon. Since he was attached to his kingdom and his people, he was allowed to return once a year from exile. Onam is the celebration that marks the homecoming of King Mahabali. It is the day when a grateful Kerala pays a glorious tribute to the memory of this benign king who gave his all for his subjects.
Onasadhya
Onasadhya is the most delicious part of the grand festival called Onam. It is considered to be the most elaborate and grand meal prepared by any civilisation or cultures in the world. It's a feast which if enjoyed once is relished for years.
flower Mats ( Attapookalam)
The Meals:
Rice is the essential ingredient of this Nine Course Strictly Vegetarian Meals. All together there are 11 essential dishes which have to prepared for Onasadya. Number of dishes may at times also go upto 13. Onasadya is so elaborate a meal that it is called meals, even though it is consumed in one sitting. Onasadya is consumed with hands, there is no concept of spoon or forks here.
Traditional Onam Sadya meal comprises of different varieties of curries, upperies - thigs fried in oil, pappadams which are round crisp flour paste cakes of peculiar make, uppilittathu - pickles of various kinds, chammanthi - the chutney, payasams and prathamans or puddings of various descriptions. Fruits and digestives are also part of the meal.
The food has to be served on a tender Banana leaf, laid with the end to the left. The meal is traditionally served on a mat laid on the floor. A strict order of serving the dishes one after the another is obeyed. Besides, there are clear directions as to what will be served in which part of the banana leaf.
These days Onadaya has toned down a little due to the urban and hectic living style. Earlier, Onasaya used to be even more elaborate. There were about 64 mandatory dishes - eight varieties each of the eight dishes. At that time three banana leaves were served one under the other to accommodate all the dishes. How exactly they were accommodated in the tummy..is a food for thought!
How is it Served:
There is a distinct order of serving the the grand feast of Onam. Pappad or Pappadum is to be served on the extreme left. On top of the big pappadum banana is served. The banana can be 'Rasakadali', 'Poovan', 'Palayankodan'. From the right pappad - salt, banana wafers, sarkarapuratti fries are served. After this, ginger lime and mango pickles are served. Next comes 'vellarika', 'pavakka', beetroot and 'ullikitchadi'. 'Kitchadi' made of pineapple and banana splits or of grapes and apple is served along with this. On the right, 'cabbage thoran' is served. Then comes a thoran made of beans and avil followed by bread and green peas mix 'thoran'. The meal will be complete with the 'avial' and 'kootu curry'.
Rice is served when the guests seat themselves and just two big spoons is considered enough. After this 'parippu' and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by 'Kadala Payasam'. This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .
Hold on...Be a little patient....you need to wait a little before you start gorging the lip smacking meal. There are some rituals which need to be followed. First full course meal is served for Lord Ganapathi in front of a lighted oil lamp (Nila Vilakku). This is in accordance with the Malayalese trend of starting everything in the name and presence of God.
More About the Meal:
For a better understanding of the Onasadhya meal let us now go through all the dishes in a little more detail. If that temps you too much, take a look at the recipes section and enjoy your Onam whenever you want.
Erissery
This is either prepared from pumpkins/red beans or from yam and raw bananas cubes. The spices used in this include split green chillies, ground coconut, cumin seeds, turmeric and red chillies. Erissery is seasoned with mustard seeds spluttered in oil. This is a main stay for the occasion, though not very popular these days.
Kalan or Pulisseri
This is prepared from buttermilk. Ingredients consist of sliced plantains called nenthra-kaya and yams or chena. These are boiled in water with salt and chillies. It is flavoured with ground coconut and mustard seeds spluttered in oil. Some even add cucumber cubes to Kalan.
Olan
Olan is prepared from sliced cucumber and brinjal. Sometimes pulse is also added. They are boiled in water with salt and no chillies. When properly boiled, some fresh coconut oil is poured. The dish is seasoned with flavour kariveppila (curry leaves).
Aviyal
This is kind of a mixed vegetable as all sorts of available vegetables are added to it. All vegetables are first boiled in water with salt and chillies. Tamarind and well ground pulp are added at proper time. Aviyal is flavoured with coconut oil and Kariveppila.
Thoran
Thoran is prepared by slicing beetroot and several other vegetables into very small pieces. These are then boiled in water with some salt and chillies till all the water dries up. Water can also be strained away. For seasoning, ground coconut pulp and mustard fried in coconut oil is used.
Mulakoshyam
This resembles olan. It is a special Onam delicacy from the state of Kerala and has been recently added to Onam Sadhya.
Koottukari
This is a curry consisting of a variety of vegetables and some Bengal gram. It differs from Aviyal as it does not contain tamarind.
Sambar
This is an extremely popular recipe from South India and relished by the whole of India. It consists of dal and a variety of vegetables like brinjal, drum-sticks, pavakkai (bitter gourd), etc. All vegetables are first boiled in water with salt and chilies. Tamarind is also added to enhance the taste. Other spices like coriander, cumin seed etc. are fried in oil and powdered. Sambhar is flavoured with mustard seeds and asafoetida.
Pachchati, Kichchati
These are types of curry consisting chiefly of cucumber, mustard and sour butter milk or curds. In Kichchatim, young and tender cucumber is added
Rasam
This lip smacking recipe is prepared from tomatoes treated with tamarind juice. It is seasoned with bay leaves and mustard seeds spluttered in oil. Some people take rasam with rice. Rasam also helps in digestion.
Paayasam
This is an extremely delicious dish and is a sort of pudding. It is prepared from boiled potatoes mixed with molasses and coconut milk. The mixture is flavoured with spices. There is another type of payasam called 'Pal Payasam' in which rice is boiled with milk and sweetened with sugar.
Prathaman
There is a whole variety of Prathamans such as ata, pazham, parippu and palata prathamans.
Beverages
A special drink is prepared for Onam in which water is boiled with a combination of cumin and dried ginger (chukku). This is beneficial from health point of view.
Upperi or Chips
Upperi is prepared from various things like raw bananas (kaaya), yam (chena), jack fruit (chakka), bitter gourd (pavayka) and egg plant fruit (vazhuthanga). Slices of the ingredient are fried in coconut oil to a crisp condition.
Pickles (Achaar)
These are prepared well in advance of Onasadhya. Pickles are chiefly made from mango, lemon, ginger, chillies and curry naranga.
Pappads (Pappadam)
These are prepared from black grams and are fried in oil. Pappadams are usually served in three sizes - small, medium and large.
Fruits
Chiefly plantain fruits of various kinds are served along with other articles of food at meals.
flower Mats ( Attapookalam)
Pookalam is an intricate and colourful arrangement of flowers laid on the floor. Tradition of decorating Pookalam is extremely popular in Kerala and is followed as a ritual in every household during ten-day-long Onam celebrations.
'Pookhalam' consists of two words, 'poov' meaning flower and 'kalam' means colour sketches on the ground. It is considered auspicious to prepare Pookalam, also known as 'Aththa-Poo' during the festival of Onam.
People believe the spirit of their dear King Mahabali visits Kerala at the time of Onam. Besides making several other arrangements, people, especially adolescent girls prepare elaborate Pookalams to welcome their most loved King.
