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Why is Onam Celebrated?

Onam is a harvest festival that is predominantly celebrated in Kerala. According to the Gregorian calendar, it is celebrated in the month of August or September. However, according to the Malayalam calendar, it is celebrated in the Chingam month. The harvest festival is celebrated for a period of ten days. The festival is associated with Lord Vishnu and King Mahabali who was vanquished to the underworld by Lord Vishnu himself. Onam is celebrated with much fanfare and pomp all over the world by Malayalis. The major attractions of the Onam celebrations are pookolams, Onam sadya, Onam boat race, elephant processions, and folk dances.

The Onam Sadya

The Onam sadya a traditional fare that marks the Onam festivities and it is a vegetarian meal. The Onam sadya is prepared with fresh vegetables and fruits. The traditional vegetarian meal is served on a banana leaf. The meal usually consists of nine courses with avial, chips, Kerala rice, sambhar, rasam, kaalan, thoran, mezhukkupurati, kichadi, pachadi, pickles, and payasam. However due to their popularity, many of the restaurants serve up to 30 dishes in the banana leaf and captures the culture of the state.

10 Delicious Onam Recipes to Make at Home

You make the Onam sadya recipes easily at home. Here is a list of recipes you can make for the traditional fare.

1. Olan Recipe

Source www.vegrecipesofindia.com

Olan is a curry recipe that is usually made with vegetables such as pumpkin, ash gourd, yam, and plantain. The unique feature of the olan recipe is that it is made with coconut milk.

Ingredients
• 1 teaspoon coconut oil
• 2 sprigs curry leaves
• 6-7 slit green chilies
• 300 grams diced ash gourd/white pumpkin
• ¼ cup cooked black-eyed pea
• 1 teaspoon salt
• 1 cup second pressed coconut milk
• ½ cup first pressed coconut milk

Cooking procedure

Step – 1: Heat coconut oil in a pan and add in the curry leaves and slit green chilies until they are fried.
Step – 2: Clean and dice the ash gourd. Then discard the seeds and the skin.
Step – 3: Add the diced ash gourd to the pan. Add in a cup of second pressed coconut milk.
Step – 4: Let the vegetable and coconut milk simmer for 10 minutes.
Step – 5: Add in the boiled and drained black-eyed peas to the mixture.
Step – 6: Add in half a cup of first pressed coconut milk. After adding the milk, simmer for just a minute.

2. Avial Curry

Source food.ndtv.com

A traditional dish that is made with a bunch of assorted vegetables such as drumsticks, yams, carrots and much more.

Ingredients
• 2 cups - Mixed Vegetables cut into 3 inch long strips
• 2 to 3 cups - Water
• 1/2 tsp. - Turmeric powder
• Salt

To grind to a paste:
• 1/2 cup - Grated coconut
• 1/4 cup - Yogurt
• 1/2 tsp. - Cumin seeds
• or 3 - Green Thai chilies

For garnish:
• 10 Curry leaves
• 2 tsp. - Coconut Oil

Cooking procedure

Step – 1: Cut mixed vegetables such as drumsticks, yam, carrots, green beans, ash gourd, and yellow pumpkin into long rectangular pieces.
Step – 2: Add water in a pan and boil the chopped vegetables until they are soft.
Step – 3: Add turmeric, curry leaves, slit chilies and salt along with the cooked vegetables.
Step – 4: Add the coconut paste into the pan and let it simmer for 15 minutes.
Step – 5: Finally add curd, oil, cumin seeds to the mix and simmer it for 2 to 3 minutes.

3. Kalan Kerala Curry Recipe

Source food.ndtv.com

A traditional Keralite dish made of yogurt, coconut, and tuber vegetables like yam and raw plantain.

Ingredients
• 1 Raw Plantain/Banana /Pachakkaya
• ½ cup Tender Yam
• 2 cups/1/2 ltr Thick Sour Yogurt
• 1 tsp. Turmeric Powder
• ½ tsp. Red Chilli Powder
• 1 tsp. Black Pepper Powder
• ½ tsp. Roasted Fenugreek Seeds powder
• 1 tsp. Ghee
• A sprig Curry Leaves
• Salt to taste

To Grind To a Paste
• ½ cup Grated Coconut
• ½ tsp. Cumin Seeds
• 4-5 nos Green Chillies

For Seasoning
• 1 tsp. Mustard Seeds
• 3 Whole Dry Red Chillies
• 1 tsp. Coconut Oil
• Few Curry leaves

Cooking procedure

Step – 1: Cook yam and plantain in buttermilk with turmeric powder till they get soft.
Step - 2: Add salt, a grated paste of coconut to it and cook for few minutes.
Step – 3: Heat the coconut oil. Add mustard seeds and curry leaves to it and stir for a few minutes.
Step – 4: Add the buttermilk mixture to this along with the black pepper and fenugreek seeds.
Step – 5: Garnish with mustard seeds and curry leaves.

4. Ulli Theeyal Recipe

Source food.ndtv.com

A Kerala delicacy made from shallots that are slowly cooked in a coconut-based gravy.

Ingredients
For the Masala:
• 5-6 Tbsp. Sesame oil
• 1/2 tsp. Fenugreek seeds
• 1/2 tsp. Cumin seeds
• 1/2 tsp. Whole black pepper
• 1 tsp. Coriander seeds
• 1 bowl Fresh ground coconut
• 5-6 Whole red chilies
• 1/2 tsp. Turmeric powder

For the Ulli Theeyal:
• 1/4 bowl Sesame oil
• 1 Whole red chili
• 1/4 tsp. Mustard seeds
• 1/4 tsp. Fenugreek seeds
• 5-6 Curry leaves
• 1 bowl Whole shallots
• 3 Tbsp. Ground masala
• 4-6 Tbsp. Tamarind extract
• A pinch of Asafoetida
• 1 Tbsp. Jaggery
• 1 tsp. Garlic paste
• Salt

Cooking Method

Step – 1: Heat oil in a pan. Afterward, add cumin seeds, whole black pepper, and coriander seeds and roast them till brown.
Step – 2: Add the coconut and roast again till the coconut turns dark brown.
Step – 3: Add the red chilies, stir and add the turmeric powder.
Step – 4: Cool the mixture and grind it to a fine paste.
Step – 5: Heat oil in a pan. Add the red chilies, mustard, fenugreek seeds, curry leaves and the shallots to the oil.
Step – 6: Mix in the ground masala and tamarind extract.
Step – 7: Add asafoetida, jaggery, and salt to the curry.

5. Cabbage Thoran

Source www.vegrecipesofindia.com

Another Kerala delicacy that is made with fresh vegetable, chilies, and freshly grated coconut.

Ingredients
4 grated cabbage
2 cloves garlic
1 teaspoon powdered turmeric
1 green chili
2 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 tablespoon grated coconut
1 teaspoon chili powder
1 handful of curry leaves
2 teaspoon coconut oil
2 teaspoon water

Cooking Method

Step – 1: First grind together jeera, garlic, coconut, turmeric powder, chili powder and green chilies in a mixer.
Step – 2: Heat oil in a pan. Add mustard seeds and curry leaves.
Step – 3: Add the grated cabbage and sauté them in oil and add the ground spices.
Step – 4: Finally add some salt and water to it. Let the cabbage cook until it is done.

6. Vellarikka Moru Curry

Source www.whiskaffair.com

A yogurt-based curry that is cooked with spices and yogurt paste that is served with rice.

Ingredients
• 2 cups Sambar Cucumber
• 2 cups Plain Yogurt
• 3 Slit Green Chillies
• 1 tsp. Turmeric Powder
• 1 cup Water
• Salt to taste
• For seasoning
• 6 Finely sliced Shallots – 5 or 6
• 4 Dried Red Chillies – 3 or 4
• A sprig Curry Leaves – A sprig
• 1 tsp. Finely Minced Ginger – 2 tsp.
• 1 tsp. Turmeric
• A pinch of Fenugreek
• 1/4 tsp. Jeera (Cumin) Seeds or Powder
• 2 tbsp. Oil
• 1/2 tsp. Mustard

Cooking Method

Step – 1: Cook the cucumber pieces with salt, turmeric powder, slit green chilies and little water.
Step – 2: Blend yogurt with water, turmeric, and salt.
Step – 3: Pour the yogurt mix into the cooked cucumber.
Step – 4: Heat oil, add the mustard seeds, shallots, red chilies, curry leaves, ginger, turmeric, cumin, and fenugreek seeds.
Step – 5: Add the seasoning to the yogurt mixture and serve with rice.

7. Vendakka Pachadi

Source www.whiskaffair.com

Pachadi or Raitha is made with yogurt, blended with coconut and tempered.

Ingredients
• 1 cup Fresh Coconut Chopped
• 3-4 Green Chillies
• 1 tsp. Cumin Seeds
• 2 cups Curd
• 3 tbsp. Vegetable Oil
• 1 tsp. Mustard Seeds
• 1 tsp. Urad Dal
• 1 tsp. Chana Dal
• 2 Dry Red Chillies
• 200 g Okra Chopped
• Salt to taste
• 1/4 tsp. Hing
• 1/2 tsp. Turmeric Powder

Cooking Method

Step – 1: Grind coconut, green chilies and cumin seeds to make a smooth paste.
Step – 2: Whisk yogurt and add the coconut paste in it and mix well.
Step – 3: Heat oil in a pan. Add mustard seeds, urad dal, chana dal, red chilies and curry leaves.
Step – 4: Add ladysfinger, salt, asafoetida, and turmeric powder.
Step – 5: Finally, add the yogurt, coconut mixture and garnish with coriander leaves.

8. Kerala Style Sambar

Source www.whiskaffair.com

A famous South Indian dish made with toor dal and fresh vegetables such as carrots, drumstick, and brinjal.

Ingredients
• 1/2 cup Split Toor Dal
• 2 cups of mixed vegetables
• 1 diced Tomato
• 10 Shallots1-1/2 cup Tamarind Water
• 1 teaspoon Turmeric powder
• 2 Green Chillies
• 1 sprig Curry leaves
• 5 sprig Coriander Leaves
• Salt

Ingredients for Sambar Powder
• 1/2 cup Fresh coconut
• 3 teaspoon Coriander Seeds
• 4 Dry red chilies
• 1 teaspoon Black Urad Dal
• 1 teaspoon Chana dal
• 1/4 teaspoon Fenugreek Seeds
• 1/4 teaspoon Asafoetida
• 1 Curry leaves
• 1 teaspoon Coconut Oil

Ingredients for Seasoning
• 2 teaspoons Coconut Oil
• 1/2 teaspoon Mustard seeds
• 2 Shallots
• 2 Dry red chilies
• 1 sprig Curry leaves

Cooking Method

Step – 1: Heat oil in a heavy-bottomed pan and add fenugreek seeds. Add in the split urad dal, chana dal, and roast until they turn golden brown.
Step – 2: Add the asafoetida, roast the coriander seeds, dry red chilies, grated coconut, and curry leaves. Grind all the ingredients into a coarse powder-like texture.
Step – 3: In a pressure cooker add in the tamarind water, turmeric powder, and salt and chopped vegetables for two whistles.
Step – 4: In a large saucepan, combine the lentils, the cooked vegetables in tamarind water and the sambar powder. Simmer for few minutes and get the seasoning ready.
Step – 5: Heat coconut oil in a small pan; add in the mustard seeds. Add finely sliced pearl onions and sauté them.
Step – 6: Add the dry red chilies and curry leaves and fry for a few seconds until the red chilies are roasted.
Step – 7: Pour the seasoning over the sambar and garnish with chopped coriander leaves.

9. Paal Payasam

Source food.ndtv.com

A delicious rice-based dish that is made with milk, sugar and dry fruits.

Ingredients
• 50 Gram Rice
• 1 Litre Milk
• 5 Gram Cardamom powder
• 100 Gram Sugar
• 50 ml Ghee
• 50 Gram Cashew nuts
• 25 Gram Raisins

Cooking Method

Step – 1: Begin by washing the rice and soak it in water for 30 minutes.
Step – 2: Add rice to the boiling milk and cook until its mushy.
Step - 3: Add cardamom powder, sugar and stir until the sugar is dissolved.
Step – 4: Heat ghee in a pan and add the cashew nuts and raisins.
Step – 5: Garnish the dry fruits and pour it over the rice mixture.

10. Mambazha Pradhaman

Pradhaman is a sweet dish made with ripe mangoes, jaggery, and coconut milk.

Ingredients
• 3 nos. Sweet Ripe Mangoes
• 2 cups Mango pulp
• Powdered Jaggery
• 1/4 tsp. Dried ginger powder
• 1 tsp. Cardamom powder
• 2 cups Thin Coconut milk
• 1/2 cup Thick Coconut Milk
• 15 Cashews
• A handful Raisins
• 3 to 4 tbsp. Ghee
• 1 cup Water

Cooking Method

Step – 1: Boil jaggery in 1 cup of water to make a thick syrup.
Step – 2: Heat 2 tbsp. ghee in a heavy-bottomed pan and sauté the mango pieces until they are soft.
Step – 3: Slowly add the mango pulp to the pan and continue sautéing for 5-7 minutes.
Step – 4: Add the jaggery syrup to the pan and keep on stirring until it thickens.
Step – 5: Reduce heat and add thin coconut milk to the pan, stirring continuously.
Step – 6: Add the dried ginger powder and cardamom powder and mix well.
Step – 7: Add thick coconut milk and simmer for a few minutes.
Step – 8: Garnish with roasted dry fruits and pour it over the pradhaman.

Legend and Significance Behind Onam

According to Hindu mythology, King Mahabali was an asura and an ardent devotee of Lord Vishnu. King Mahabali was the grandson of Prahalada and son of Virochana. Legend has it that Kerala witnessed a golden era under his regime. The people of his kingdom were extremely happy and thrived under his rule. When he was a child, he was taught the Vedas by his grandfather Prahalada and later by Shukracharya. With the help of Shukracharya, he obtained control over three worlds. Moreover, Mahabali defeated Indra and other devas. To ascertain his continued control over the three worlds, he was advised to perform 100 Ashwamedha Yagna by his teacher. The devas and mother of Indra, Aditi approached Lord Vishnu to defeat him.

As per her wish, Lord Vishnu was born as her son by taking the Vamana avatar. Meanwhile, during this period, King Mahabali had completed 99 Ashwamedha Yagna and was preparing to perform the final yagna. However, before the yagna can be performed, a small boy who is a disguise of Lord Vishnu approached him. Overcome with love for the little boy, King Mahabali asked the little boy to ask him for a wish.

The little boy asked to possess three steps of land that his feet can cover. However, the boy grew very tall and conquered heaven and earth with his two steps. However, he looked at King Mahabali and the king offered his head for the third step. He was pushed into the underworld and vanquished from the kingdom. Lord Vishnu moved by his devotion, allowed him to visit his kingdom once in a year to see his people. Thus, every onam King Mahabali is believed to visit Kerala to see his kingdom and to see the happiness of his subjects.

Ten Days of Onam

Source www.makaan.com

The festival of Onam is celebrated for ten-days with each day representing a specific activity.

  • Day 1 (Atham): believed to be the day on which who starts preparation to head towards the earth and marked by drawing the Pookolam.

  • Day 2 (Chithira): for the second day, people add extra layers of Pookolam and start cleaning their houses.

  • Day 3 (Chodi): people start shopping for the festival by buying the essentials required for the celebrations.

  • Day 4 (Vishakam): marks the beginning of several competitions held during Onam such as folk dance, elephant processions and much more.

  • Day 5 (Anizham): the famous Kerala boat race is flagged off on this day.

  • Day 6 (Thriketa): people visit the temple and provide offering and seek the blessings of the gods.

  • Day 7 (Moolam): Onam sadya is prepared and dances are conducted all over the state.

  • Day 8 (Pooradam): statues of Lord Vishnu and King Mahabali are kept in the middle of the Pookalam.

  • Day 9 (Uthradom): believed to be the day on which King Mahabali visits the kingdom and people offer fresh fruits and special dishes.

  • Day 10 (Thiruonam): the final day of the celebrations on which the king visits the people.

Celebrations, Rituals and Practices Followed

• The festivities are marked by people buying new clothes for the entire family. The men wear Onam pattu veshti whereas the women wear traditional Onam saree that is white with a golden border.
• People install statues of Lord Vishnu in Vamana avatar and also of King Mahabali in the middle of Pookolam.
• People decorate the pookolam with traditional earthen diyas and also in temples.
Women sing and dance around the pookolam by chanting praises to King Mahabali.

Major Attractions of Onam Celebrations

  • Pookkalam: designs made with different types of flowers in front of the gate or in the living room. As the number to days increase, a new layer is added to the pookolam until the final day of the celebrations.

  • Onasadya: a grand and a traditional meal that is prepared during Onam. The special meal called Onam sadya is a nine-course meal that is served on a traditional banana leaf.

  • Onakalikal: signifies the games that are played during the festival of Onam. The traditional pookolam, dance and other games are played during the ten-day festivities.

  • Vallamkali Boat Race: also known as snake boat race is the most famous festival held during Onam festivities. Around, hundreds of boatmen compete with each other to win the boat racing competition. The boat race festival attracts thousands of tourists from all over the world.

  • Elephant Procession: elephants are decorated with flowers, gold ornaments, and sandalwood. The elephants proceed over the city where people seek the blessing form the elephants and offer fruits to the animals.

  • Folk dances: Kathakali the state dance is performed all over the state. Also, a clap dance named Kaikottikali is performed by women in the family around the pookolam. They dance and sing praise to King Mahabali to invoke his blessings.

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From our editorial team

Draw the line at being over ambitious

Sitting down with friends and family for a homemade Onam sadya is a wonderful experience, and while it is nostalgic and comforting, the tradition began at a time when many members of the family prepped and cooked for days. Pulling that off single handedly, or with little help, is a monumental feat but ill-advised as it will be exhausting. Make a few things so you have the experience without creating a recipe for disaster. However, if you can pull in neighbours and friends to create the gastronomical feat together, we say go for it!