Thiruvonam-Tenth and Main day of Onam

Thiruvonam - Day Ten

Thiruvonam Aashamsakal ! The enchanting state of Kerala reverberates with the chants of Onaashmsakal, "To everyone, Onam Wishes" as people exchange warm greetings of the occasion on the tenth and the most important day of the carnival of Onam. People believe that it is on Thiru Onam that the spirit of legendary King Mahabali visits the state of Kerala. Activities begin early in the morning. People clean their house, take early bath, wear new clothes and participate in special prayers organised in individual homes and then in local temples. Later a very special and the biggest of all days Pookalam is prepared to welcome Maveli. Clay mounds in the shape of pyramids representing Lord Vishnu and Mahabali are prepared and placed in front of the Pookalam. In the noon the grand feast of Onam called Onasadya is prepared. The strictly vegetarian meal consists of 11 - 13 mandatory dishes and is served on a banana leaf. The eldest member of the family presents gifts and new clothes to the family members. Various cultural events are organised all over the state to mark the day. Dances, games, shows and get together are the other highlights of the day. Patassu (fire crackers) are also burnt to celebrate the occasion. There are some rituals also marked for the eleventh and twelfth day called Avittom and Chatayam or Chathayam respectively. But the major celebrations get over on the tenth and the most important day of Thiruvonam.

Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients:
Yam sliced into small pieces 100gm
Small raw banana 1no
Green chillies (slit the edge) 3nos
Mashed yogurt (without water) 1/2litre
Grated coconut 1/2quantity
Cumin seeds 1/2tsp
Pepper powder 1tsp
Water 1cup
Turmeric powder 1/4tsp
Salt to taste
Fried and powdered fenugreek 1/2tsp
Ghee 3tsp
Dried chilli (split into 2) 2nos
Mustard 1tsp
Ghee 1tsp
Curry leaves 1sprig

Method:

1. Remove the skin of the plantain and slice it into small pieces.
2. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.
   
   
   WISH ALL THE READERS A HAPPY ONAM
   

Uthradam-ninth day of Onam

Uthradam - Day Nine

Utradam or Uthradam is the ninth and the penultimate day of the festival of Onam. There is jubilation all around as people prepare to welcome the spirit of King Mahabali. In some regions of Kerala festivities of Onam starts in a full fledged way from Utradam itself. It is a public holiday on that day. Some people also call Utradam as the first Onam and the next day Thiru Onam as the second Onam.

On the day of Utradam tenants and dependents of Nayar Tarawads (traditional large joint families sharing a common kitchen) bring produce of their farms or the product of their toil to the Karanavar (eldest member of the Tarawad). These gifts from the tenants to the Karanavar are called Onakazhcha. Karanavar greets these people warmly and treats them with a sumptuous meal on Thiru Onam. Village artisans also bring their handicrafts to the Karanavar and are graciously rewarded.

Houses are cleaned up on this day and people get charged up to participate in the events to take place on the following day. Pookalam is given a nice design with new and special flowers on this day.

Onam recipe-Kootukari

Kootukari

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients:
200 gm: Kadala Parippu (Chena dal)
Vegetables - 200 gm each: Chena, Banana (Pacha Nendrakaya), Mathan, Carrot ( all cut into small pieces)
Spices: Mulakupodi, Manjalpodi, Kurumulakupodi, Jeerakam, Kaduke (mustard seed), Vattal Mulaku & Karuveppila
1 no: Cocunut
2 tsp: Coconut Oil

Method:

1. Cook Chena Dal and then add vegetables along with Manjalpodi, Mulakupodi and Kurumulakupodi as per requirement.
2. Cook for 15 minutes.
3. Grate and grind the coconut with jeera and add to the curry and cook well. Add salt.
4. For tadka - put mustard seeds, vattal mulaku and Kariveppila in two spoon coconut oil and pour this into the curry. Delicious Kootukari is ready.
5. Kootukari can be served with rice or roti /chappathi.

Pooradam-Day Eight of Onam Festival

Pooradam-Day Eight
Pooradam is the eighth day of the ten-day long carnival of Onam. On this day the devotees create clay idols called Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.

Moolam-Seventh day of Onam

Moolam - Day Seven

Moolam is the seventh day of the festival of Onam which continues for ten days. With just two days left for the festival now, enthusiasm grips the state of Kerala. Bright colours of the festivities can be seen in commercial areas of the state where the shops are loaded with goods and people are jostling for a space. There is hustle and bustle everywhere as excited people do their last bit of shipping. What is even more apparent on the faces of millions of people of Kerala is the spirit of joy and happiness. People get the feel that the time to meet their Onathappan has just come. A year long wait is going to be over and there will be celebrations all around.

Pookalam is made in a new design with kondattam (gaiety) on this day with the most beautiful flowers. For Maveli is coming and there is mirth all over.

Thumbi Thullal

Thumbi Thullal is a fascinating all women dance and singing event performed in Kerala on the occasion of Onam. While men engage themselves in energetic sports, womenfolk perform Thumbi Thullal and have their share of fun.

Wearing their best sarees, stunning jewelery and fragrant gajras, a group of women sit in the formation of circle to play Thumbi Thullal. In the centre of the circle sits the main performer.

Lead singer initiates a song in her melodious voice by singing the first couplet which is taken up by other women. The sequence continues song after song with the lead singer initiating the couplet every time followed by a chorus from other women. Joyful clap dance also goes on in rhythm with the singing.

It is a colorful spectacle to watch women in their carefree mood. The event continues amidst jeers and laughter till the day comes to its end.

Onam special-Banana Halwa

Banana Halwa

Ingredients:

Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup

Method:

1. Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
2. Add sugar and continue stirring until dissolved.
3. Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

Thriketa-Sixth day of Onam

Thriketa - Day Six

Triketta or Thriketa is the sixth day of the carnival of Onam. A feeling of joy and jubilation can be felt amongst the people of Kerala at this time. Cultural programmes and social gatherings are organised by various cultural societies all over the state. People of all religions caste and creed participate in these events as the festival of Onam has come to be seen as a secular festival. Government of India too celebrates Onam as the National Festival of Kerala.

There are no set rituals marked for the day of Triketta. It marks the time for home coming for people staying away from their families for various reasons; Onam is the time for family get together and nobody likes to be away from family and dear ones. Joys of festivities doubles in the company of family members and close friends. On this happy note, Pookalam gets a more beautiful design and fresh flowers.

Onam recipe-Erissery With Yam

Erissery

It is made of raw plantains and Yams sliced and boiled in water with salt and chillies or pepper added. The pulp of the coconut is ground with a little cumin seed added to it. When the whole thing is properly boiled, a few mustard seeds along with scraped coconut pulp fried in coconut oil, is added in to it to give it flavour. Erissery is also made with pumpkin and red oriental beans, the recipe is given below.

Erissery With Yam

Ingredients:

Yam cut into small pieces 60gms
Big raw banana 1 no
Pepper powder 1tsp
Turmeric powder 1/4tsp
Water 1cup
Salt to taste
Grated coconut 1/2coconut
Cumin seeds a pinch
Ghee 10gm
Coconut oil 1tbs
Mustard seeds 1/4tsp

Method:

1. Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
2. Boil yam and banana with pepper powder, turmeric powder and salt in 1 cup of water. Grind one fourth quantity of grated coconut and cumin seeds together and add to it.
3. Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
4. Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

Anizham - fifth day of Onam

Anizham - Day Five

Anizham is the fifth day of Onam celebrations. High point of the day is the grand Snake Boat Race event called Vallamkali, which takes place on the fifth day of the Onam. The hugely popular competition happens on the banks of the river Pamba at Aranmulla. A multitude of domestic and international tourists come to witness the colourful spectacle of the race.

A large number of long snake like boats called chundan vallams participate in Vallamkali. Each picturesquely decorated boat is oared by hundreds of oarsmen dressed in the traditional dhoti and turban. Boats are oared on the rhythm of vanchipattu or boat songs. Vallamkali is essentially a team event as a single mistake by a oarsman can lead to overturning of the boat.

On the home front, more flowers are added to the Pookalam laid in the front courtyard of the house. Women become extremely busy making preparations for Thiru Onam and a general atmosphere of excitement prevail at this time in Kerala.

Onam recipes-Lady's Finger Kichadi

Lady's Finger Kichadi

ingredients:
Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste

Method:

1. Slice the ladies finger in small round pieces.
2. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Visakam -forth day of Onam

Visakam - Day Four

VisakamVishagam or Visakam is the fourth day of the Onam festivities. As the number of days left for the big days are very few now, excitement becomes palpable amongst the people of Kerala. Brisk activities in the market and households can be witnessed on the day of Visakam. Women who have to prepare the elaborate meal of Onasadya on Thiruvonam, gets engaged in the prior preparations on Visakam. Making of various types of pickles and pappadams (papad) besides various other things begins now. Girls engage themselves in making new designs for Pookalam with flowers of different colours and shapes. It is an endearing sight to watch women dressed in their traditional attire working on the Pookalam. They sing and make merry as and at the same time give shape to their creativity. Pookalam designing competitions are also organised at various places. These are extremely popular in Kerala and witness a participation of large number of designers and onlookers.

Athapoovu Competetions
An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. Creativity of the designers is unleashed through such competitions as they come up with innovative designs each year

Onam recipes-Pineapple Pachhady

Pineapple Pachhady

Ingredients:

Ripe pineapple cut into 2cups
1/2" square pieces

Turmeric powder 1/2tsp

Salt to taste

Grated coconut 1 cup

Dried red chilli 1

Coconut oil 2dsp

Mustard seeds 1/2tsp

Dried red chillies 3 (cut into 6 pieces)

Curry leaves 1sprig

Crushed mustard 1tsp

Method:

1. Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste.
2. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried red chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

Chodhi-Third day of onam

Chodhi - Day Three

Third day of the ten-day-long carnival of Onam is called Chothi or Chodi. The day is marked by buzz and lot of activities. Frenzied shopping can be witnessed in the market place all over the state as everybody buys new clothes and accompanying accessories for the grand festival of Onam. Gifts are also procured for everyone in the house including the servants. Some shopping is also done for closed relatives. With the increasing hype for the festival, thanks to the media, shopkeepers too come up with innovative incentives to lure the customers who are in the mood to spend. These days even electronic good keepers offer attractive discounts to cash in on the bullish mood of the festivities.

Well, there are no set rituals for Chothi. Specific flowers are added to Pookalam on this day too. It may be noted that different types of flowers are added to Pookalam on each day as each flower is devoted to a particular deity. As a result Pookalam increases in diameter on this day and gets a refreshing new design.

Pulikali

Pulikali is a colorful recreational folk art from the state of Kerala. It is performed by trained artists to entertain people on the occasion of Onam.

Pulikali, also known as Kaduvaakali, is a 200 year old art, carefully preserved by the artists of the state. Literal meaning of Pulikali is the 'play of the tigers' hence the performance revolve around the theme of tiger hunting. The folk art is mainly practiced in Thrissur (Trichur) and Palghat districts of Kerala. Best place to watch the show is Swaraj Ground at Thrissur on the fourth day of Onam, where Pulikali troupes from all over the district assemble to display their skills.

The Appearance

Striking feature of this folk art is the colorful appearance of the performers. To get the semblance of a tiger artists paint themselves in bright yellow with patterns of black and red. A tiger mask on the face completes the get up.

It is a painstaking job and artists spend a whole night prior to the performance day on their make-up. Patience of artists must be appreciated, as most paints contain toxic chemicals which create a burning sensation when applied on newly shaved bodies.

The Play
It is a wonderful sight to see humans in the guise of tigers roaming in the streets. Children, specifically take great delight in their performance as the entertainers dance, pounce and walk like a tiger. Scenes of tiger hunting goats and tiger being hunted by a human beings are also beautifully depicted by them. Beat for the dance movement is provided by percussion instruments like 'udukku' and 'thakil'.

Onam Recipes-Theeyal

Theeyal

Ingredients:

Baby onions1 Cup

Curry leaves 5 no

Mustard seeds 1/2 teaspoon

Tamarind paste 2 tablespoons

Sugar 1/2 teaspoon

Asafoetida 1 Pinch

Grated coconut 1/2 c up

Red chillies 7 no

Coriander seeds 1 tablespoon

Cumin seeds 1/4 teaspoon

Black peppercorns7

Turmeric powder 1/4 teaspoon

Oil 3 tablespoons

Salt

Method

Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder

Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes.

Chithira - second day of onam

Chithira - Day Two

Today Chithira-second day of onamChithira is the second day of celebrations in the ten-day-long Onam festivities. There are not any marked rituals for the day but people offer their prayers to evoke divine blessings.

For girls the importance of the day lies in the fact they will add new flowers to Pookalam which they started on the day of Atham. So they have to unleash their creativity and think of the most innovative and creative design. Boys of the house will get the job of arranging flowers for the girls. After all everybody wishes to invite Lord Maveli in their own house by making the best Pookalam in the neighbourhood.

Planning and intense discussions for the big day of Onam begins from this day. Each event is discussed in detail so that nothing remain undone or incomplete. A long shopping list is prepared and children get the opportunity of putting in their long pending demands in the elaborate list. A time for wish fulfillment for everyone!

Atham - Day One Of Onam

Atham - Day One
Atham is the first day of festivities in the ten-day-long Onam carnival. The day of Atham comes ten days before the asterism Onam or Thiru Onam hence Atham is regarded holy and auspicious by the traditional people of Kerala.

To complete the rituals of Atham people take early bath and offer prayers in the local temple. There is also a set breakfast for Atham consisting of steamed bananas and fried pappadam (pappad). This breakfast remains the same till the tenth and the last day of Thiru Onam. A swing decked with flowers is also slung from a high branch and youngsters take great delight in swinging and singing Oonjal (swing) songs.

Major highlight of Atham is that people start making pookalam from this day. Pookalam, also called Athapoo, is an intricate floral mat laid in the front courtyard by maidens of the house. This is done to welcome the holy spirit of legendary King Mahabali whose spirit is said to visit Kerala at the time of Onam. In subsequent days more flowers and new designs are added to this pookalam. Selection of flower is also an important matter as a particular flower is selected for each day for a specific deity. Great deal of thought and creativity is employed in the making of Pookalam as girls vie with each other for the best design.

Athachamyam

A grand procession called is also carriedAthachamyam
on the day of Atham to mark the beginning of the grand carnival of Onam. The procession is carried out to commemorate the royal custom of the erstwhile state of Kochi when it was customary for the King to travel with his entire entourage to the Thripunithura Fort. Even in the absence of King today, the custom still retains its majestic charm. Elephant processions, folk art presentations, music and dancing make Athachamyam a spectacular event. The procession of Athachamyam is of marked importance at Thripunithura, Kochi.

From the day of Atham an atmosphere of joy and jubilations envelops the very air of Kerala as people get engaged in one activity or the other. Everybody wishes to celebrate Onam in best possible manner.

Onam recipes Tomato Rasam

Tomato Rasam

Ingredients:

Red Gram Dal	3-4 tbs
Tomatoes (finely chopped)	4 large
Garlic paste	1/2 tsp
Ginger (finely chopped)	1-inch piece
Water	21/2 cups
Garlic grated	1tsp
Green chilies finely chopped	1 or 2
Coriander leaves	finely chopped
Salt	to taste
Chili or pepper powder	to taste
Turmeric powder	1/2tsp
Mustard seeds	1tsp
Cumin seeds	1tsp
Whole dried red chili (halved)	1-2
Asafetida	a pinch
Curry leaves	few
Oil	2tbsp

Method:

Pick, wash and pressure cook the dal and keep side. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.

Serve hot garnished with coriander leaves.

RICE PUTTU

RICE PUTTU

Ingredients:

1/2 Kg Raw Rice
1/2 grated Coconut
Water to sprinkle
Salt to taste

Method:

• Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
• Heat the powder for 5 mts.While heating stir it. Keep it for cooling.
• Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
• For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
• This is done till the top. Close the lid steam it for 2 mts in cooker.
• Serve it with potato curry or ghee
• Serves - 5

ONAM special--Koottucurry

Koottucurry

In this curry, a miscellaneous variety of vegetables and some Bengal gram are used. The difference between this and 'Aviyal' is that no tamarind is added.

Ingredients :

Bengal gram dal - 1/2cup Pumpkin, snake gourd, Long runner beans, yam, Cucumber - 1/4kg (all together) Inner flesh of drum stick - 1/2cup Grated coconut - 1/2cup Turmeric powder - 1/4tsp Green chillies - 3 (split into 2) Salt to taste

Coconut oil - 1/4cup Mustard - 1tsp White gram dal - 2dsp Dried red chillies - 3 (each sliced into 3) Curry leaves - 2sprigs Ghee - 1dsp Grated coconut - 1/4cup

Method of Preparation :

Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind ¹/₂cup grated coconut and mix it with turmeric powder and green chillies.

Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well.

Heat 1dsp ghee and fry the ¹/₄cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

Festival of malayalees----ONAM

Onam is one of the biggest and most important festivals of Kerala. Festivities of Onam continue for ten long days. Of all these days the most important ones are the first day, Atham and the tenth day, Thiry Onam.

All the religious and traditional people of Kerala sincerely follow the customs and traditions set by their ancestors. People wear new clothes on this day and indulge themselves in dances and sports. The children and the youth join in the entertainment of the season and set about collecting flowers early in the morning to decorate the yards of their houses for the next ten days until the festival ends. The major highlight of this festival is “pookalam” the flower carpet and there are specifications of the type of flowers to be used on each day of the festival. But in today's times the artistic and skilful decorations of the traditional “pookalam” has been lost in darkness.

On the day of Utradam, ninth day since the beginning of the festival, houses are well cleaned and decorated and gala feasts are also arranged. Then the images of deities made up of sticky clay painted red are placed there. They are known as “Trikkakara Appan”. These images are adorned with the lines tastefully drawn from the rice flour mixed with water and then they are worshipped.

The next day, that is the tenth day and the main day of Onam, new clothes are given as presents followed by a grand feast. On the ninth day, tenants of the family, dependents and hangers on present the food of their hard work, such as vegetables and coconut oil to “Karanavar”, the eldest member of the Tarawad in a ritual called “Onakazhcha”. In return they are treated with an extravagant feast on the main day of Onam. The celebrations for this harvest festival begin within a fortnight of the Malayalam New Year, Chingam, and go on for ten days. The last day called the Thiruonam is the most important. The state is in a festive mood with everyone in new clothes, traditional cuisine, folk dance and music. People clean their houses and decorate them with beautiful flower arrangements. Its a time for many rituals, family get-together and visiting almost all temples. The women-folk are dressed up in mundu-veshti, with ornamental flowers in their hair. They decorate their frontyard and "nadumittam" with flowers and light a lamp near an idol of Ganapathy, as a gesture to overcome all hurdles in their path to prosperity. One of the highlights of traditional Onam festivities is the aththa-poo, an auspicious floral decoration that is made in the compound of the house. Everyone has the pookalam , the flower mat outside their house. This is to extend a warm welcome to the King Mahabali. Usually circular in shape, it is often multi-tiered, and up to four or five meters across. It is decorated with leaves, flowers and petals of different kinds. The flower dedicated to that day of Onam, predominates the flower decorations. The swing is another integral part of Onam, especially in the rural areas. Young men and women, sing Onappaattu, or Onam songs, and sway one another on swings hung from high branches.

WISH EVERY READER'S A HAPPY ONAM