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ONAM - 27 August 2007.
Wish you all a very happy, prosperous and colorful Onam!.
Onam is the biggest and the most important festival of the state of Kerala, India.
Let this season brings you all lot of good luck, peace of mind, happiness and all that you wish!.
Snehathindeyum Aishwaryathindeyum Sambalsamrudhiyodeyum Orayiram Ponnonashamsakal.
Nilavilakkum Niraparayum, pinne orupidi thumba poovum.
Onam song : "Maveli Nadu Vaneedum Kalam Manusharellarum Onnu Pole ......."
Onam is an annual harvest festival, celebrated mainly in the south Indian state of Kerala. It is a popular festival among the cultural repertoire of Malayalees, and falls during the month of Chingam (August-September as per the Gregorian calendar), the first month of the Malayalam calendar and lasts for ten days. Traditionally celebrated as a harvest festival, mythologically it is linked to Malayalee-Hindu folktales. But Onam is celebrated by people of all religions.
Significance
Onam is the one of the most beautiful and meaningful festival in the world. The earliest record of Onam is found during time of Kulasekhara Perumals around A.D 800, soon after the Kalabhra Interregnum of Kerala History. Onam epitomizes the newfound vigour and enthusiasm of the season, and is celebrated with traditional fervour with visit to temples, family get-togethers, gifting each other clothes called Onakkodi and lots of merry making. On Thiruvonam day, King Mahabali is believed to visit every Malayalee home and meet his people.
Onasadya - The Grand lunch.
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.
Onasadhya is prepared on the last day of Onam, called Thiruonam. People of Kerala wish to depict that they are happy and prosperous to their dear King Mahabali whose spirit is said to visit Kerala at the time of Onam.
Legend goes that Mahabali who was so attached to his people that he requested Gods to allow him to visit Kerala every year. People of Kerala wish to convey that they are enjoying the same age of prosperity as was witnessed during the reign of King Mahabali by preparing a grand Onasadhya.
The Meals - Onasadya.
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.
Items of Onasadya
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.
Onasadya items
Payasam
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.
Onam activities
The most important things about Onam are the onakkodi, the new dress worn on this day and onam sadhya, a feast which is quite elaborate. This is usually a feast served on banana leaves and serves rice along with at least an array of four dishes. Traditional pickles and papadam are also served. Dessert is usually 'payasam ' a sweet dish made of milk, sugar and other traditional Indian savories.
During Onam, people create a multi-coloured floral decoration on the ground in the front of their home called pookkalam. Young children especially girls are often entrusted with the task of gathering and laying out the flowers in elaborate patterns. Competitions are held on onam day to create this floral design. It is usually 1.5 m in Diameter usually in circular shape. A lamp is usually placed as part of the design.
The Vallamkali (the snake boat race) is another event that is synonymous with Onam. Well-known races include the Aranmula boat race and the Nehru Trophy boat race. About 100 oarsmen row huge and graceful snake boats and men and women come from far and near to watch the snake boats skim through the water.
This festival is also important because of its popularity with all communities within Kerala. Although the festival of Onam originated with, and is connected to the Hindu religion, it is celebrated today with equal fervour by the Hindus, Muslims and Christians of Kerala.
Atham pathinu Ponnonam
The ten-day celebrations of Onam start on Atham day. Earthen mounds, which look somewhat like square pyramids, representing Mahabali and Vishnu are placed in the dung-plastered courtyards in front of the house and beautifully decorated with flowers. Known as ‘Onapookkalam’, it is a carpet made out of the gathered blossoms with one or two varieties of foliage of differing tints pinched up into little pieces to serve the decorator's purpose. It is a beautiful work of art accomplished with a delicate touch and a highly artistic sense of tone and blending. (In a similar manner North Indians make something called "Rangoli" which is made of powders of various colors.) When completed, a miniature pandal, hung with little festoons is erected over it.
The important part of the festival opens in some localities on Thiruvonam day and in others on the previous day known as Utradam. On Thiruvonam day, King Mahabali is believed to visit every Malayalee home and meet his people. Houses are cleaned and decorated with flowers and traditional lamps. A fabulous display of fireworks turns the capital Thiruvananthapuram into a veritable fairyland. Sumptuous feasts are prepared in every household. The eldest member of each family presents clothes to all the members of the family. Even the poorest of the poor manage to find something for himself to celebrate the national festival in his own humble way.
Onam comes in the month of "Chingam" according to the Malayalam calendar. People put flower mats in front of their houses, to welcome King Mahabali. There will be competition for the laying of flower mats; Keralites all over the world will be celebrating this 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 (sadhya). There is a saying in Malayalam that "Kanam Vittum Onam Unnanam" which means "We should have the Thiruonam lunch even if we have to sell all our properties" which shows the importance of the grand lunch on the Thiruvonam day.
Onam is celebrated with focus on different cultural aspects in each place. Athachamayam- a cultural procession takes place in the royal town of Tripunithura near Ernakulam-Kochi, on the Atham day of Chingam, which also marks the beginning of Onam celebrations. At the Vamanamoorthy temple in Thrikkakara (near Kochi), the annual temple festival coincides with Onam. The temple is dedicated to Vamana/Lord Vamana and is directly linked to the mythological background of Onam.
At Shornur, Kathakali dancers in gorgeous costumes enact the legends. The celebrations begin within a fortnight of the Malayalam New Year and go on for ten days. The last day called the Thiruvonam is the most important. All over the state, rituals along with new clothes, traditional cuisine, dance, and music mark this harvest festival.
In Thrissur, a vibrant procession with resplendently caparisoned elephants is taken out while at Cheruthuruthy, people gather to watch Kathakali performers enact scenes from epics and folk tales. Pulikali, also known as Kaduvakali is a common sight during Onam season. Performers painted like tigers in bright yellow, red and black, dance to the beats of instruments like Udukku and thakil.
At Aranmula, during Onam days the famous Aranmula Vallam Kali is conducted.
The swing is another integral part of Onam, especially in the rural areas. Young men and women, decked in their best, sing Onappaattu or Onam songs, and rock one another on swings slung from high branches.