ONAM  FESTIVAL

Onam  is the biggest festival in the Indian state of Kerala. It falls during the first month of the Malayalam calendar which is Chingam (August–September) and marks the homecoming of the legendary King Mahabali. The festival lasts for ten days and is linked to many elements of Kerala&prism;s culture and tradition. Intricate flower carpets, elaborate banquet lunch, snake boat races, Puli Kali, and the kaikottikkali dance all play a part in the festival.

Carnival of Onam lasts from four to ten days. First day, Atham and tenth day, Thiruonam are most important of all. Onam is an ancient festival which still survives in the Modern times. Kerala&prism;s rice harvest festival and the festival of rain flowers which fell on the Malayalam month of Chingam celebrated the annual visit from pathalam of the very noble Demon King Maveli.

Onam is unique since king Maveli is revered by people of Kerala from prehistory.

According to the legend, Kerala witnessed its golden era during the reign of King Mahabali. Everybody in the state was happy and prosperous and the king was highly regarded by his subjects. He was that much highly regarded among the subjects that even the Gods under Indra became jealous of Mahabali, they approached Mahavishnu claiming that Mahabali is now equivalent to an Indra.

Since a world with two Indras represents imbalance, Mahavishnu assumed the form of a dwarf: the Vamana avatara and tricked him to Pathalam, the Underworld. However, as Mahabali is equal to an Indra, he is to wait until the next Yuga where he would be the Indra. In the meantime, with the grace of Mahavishnu, Mahabali visits his people on an annual basis. Mahavishnu serves Mahabali as a gatekeeper in the world of Pathalam as the Lord himself serves his greatest devotees.

It is this visit of Mahabali that is celebrated as Onam every year. People celebrate the festival in a grand way and impress upon their dear King that they are happy and wish him well. The rich cultural heritage of Kerala comes out in its best form and spirit during the ten day long festival.

Another enchanting feature of Onam is Vallamkali, the Snake Boat Race, held on the river Pampa. It is a colourful sight to watch the decorated boat oared by hundreds of boatmen amidst chanting of songs and cheering by spectators.There is also a tradition to play games, collectively called Onakalikal, on Onam. Men go in for rigorous sports like Talappanthukali (played with a ball), Ambeyyal (Archery), Kutukutu and combats called Kayyankali and Attakalam.

Women indulge in cultural activities. They make intricately designed flower mats called, Pookalam in the front courtyard of the house to welcome King Mahabali. Kaikotti kali and Thumbi Thullal are two graceful dances performed by women on Onam. Folk performances like Kummatti kali and Pulikali add to the zest of celebrations. Mahabali&prism;s rule is considered the golden era of Kerala.

During the Onam, Keralite Hindus install an image of Thrikkakara Appan (Vishnu in the form of Vamana) in their home just as Hindus install images or murtis of Lord Ganesh on the Ganesh Chaturthi festival. This festival is also important because of its popularity with all communities within Kerala. Many lamps are lit in Hindu temples of Kerala during this celebration. A palmyra tree is erected in front of temples and surrounded with a wooden balustrade and covered with dry palmyra leaves. It is lit with a torch and burned to ashes to signify that Mahabali went to hell as a sacrifice. Elaborate feasts, folk songs, elegant dances, energetic games, elephants, boats and flowers all are a part of the dynamic festival called Onam.

The most impressive part of Onam celebration is the grand feast called “Onasadya”, prepared on Thiruonam. It is a nine course meal consisting of 11 to 13 essential dishes. Onasadya is served on banana leaves and people sit on a mat laid on the floor to have the meal.

A typical onam sadya :

The most important things about Onam are the onakkodi, the new clothes worn on this day and onam sadya, 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 4 dishes. Traditional pickles and papadam are also served. Dessert is usually "payasam", a sweet dish made of milk, sugar and other traditional Indian savories.

Rich and the poor, everybody prepares Onasadya in a grand fashion as people of Kerala are extremely devotional and passionate when it comes to Onasadya. So much so that, it has lead to saying, &prism;Kaanam Vittum Onam Unnanam&prism;. Meaning - men go to the extend of selling all their possessions for one Onam Sathya.

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 - things 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.

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 &prism;Rasakadali&prism;, &prism;Poovan&prism;, &prism;Palayankodan&prism;. From the right pappad - salt, banana wafers, sarkarapuratti fries are served. After this, ginger lime and mango pickles are served. Next comes &prism;vellarika&prism;, &prism;pavakka&prism;, beetroot and &prism;ullikitchadi&prism;. &prism;Kitchadi&prism; made of pineapple and banana splits or of grapes and apple is served along with this. On the right, &prism;cabbage thoran&prism; is served. Then comes a thoran made of beans and avil followed by bread and green peas mix &prism;thoran&prism;. The meal will be complete with the &prism;avial&prism; and &prism;kootu curry&prism;.

Rice is served when the guests seat themselves and just two big spoons is considered enough. After this &prism;parippu&prism; and ghee is poured. Then comes Sambhar. Desserts are to begin with adaprathaman followed by &prism;Kadala Payasam&prism;. This colourful arrangement on the lush green banana leaf makes the food look even more tempting and irresistible .

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.

Dishes prepared for OnaSadya includes:

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.

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 &prism;Pal Payasam&prism; in which rice is boiled with milk and sweetened with sugar.

Pradhaman
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.