Onam is known as ഓണം in Malayalam. It is a harvest Festival celebrated by the Hindu people of Kerala, the Southern most State of India, adjacent to Tamil Nadu. It is the state festival of Kerala like Deepavali in Tamil Nadu. Usually there will be 4 days holiday in the state, starting from Onam Eve that is the Uthradom to the 3rd Onam Day.
The festival falls in the month of Chingam (Aug – Sep) in the Malayalam calendar and marks the commemoration of the Lord Vishnu in Vamana avatara, and the subsequent rebirth or home coming of their Mythical King Mahabali, whom the Malayalees consider as their own King.
In Kerala, it is celebrated with many cultural elements like Vallam Kali, Thumbi Thullal, Onavillu, Pulikkali, Onathappan, Atthachamayam, Pookkalam, Onathappan, Kazhchakkula, etc.
As Onam is considered to be the Harvest festival of Kerala many rich and special recipes are prepared and offered to God as a mark of love and affection.
Kalan is a kerala side dish. It is prepared with sour curd. Kalan take part in the kerala lunch menu. I love this dish very much.
Chakka Pradhaman or Jackfruit Payasam
Chakka Pradhaman or Jackfruit Payasam is a Kerala Dessert often made in their festivals and functions. It is made from chakka varatti.
Avial is a traditional recipe of Kerala. It is a sumptuous and nutritious side dish which goes along with a square meals or lunch menu in Kerala. It is also known as Malabar Avial.
Paal Payasam is also made in many temples and offered to Gods during festive seasons. It is offered to Gods and then shared among the devotees as the blessed food called Prasadham.
I made Arisi Payasam for Aadi Velli. Aadi Velli is auspious day for ladies. They wear Pattu saree and will go to Amman Temple for all the five fridays in the month.
Nei Appam is made during karthigai deepam and Krishna jayanthi in tamil Hindu families. It is normally made by soaking raw rice for about an hour and then grinding it along with jaggery. Then grated coconut and cardamom is added to enrich the taste and the batter is fried in ghee. But now a days health conscious people have started using kuzhi paniyaram pan for frying.
Poosanikai thayir pachadi
I prepared this pachadi a long time back for onam sadya. I had so many functions on that week. I went to my native place and attended the function and returned back to Chennai on onam day only. So I was not able to post earlier.
Ginger is a good digestive Ingredient. Every festival lunch in Kerala they made puli inji. It is a good digestive tonic. It has several flavors. Sweetness of jaggery, sourness of tamarind, Hotness of green chilli and ginger combine to give good taste.
Cucumber Kichadi (pachadi) is an easy recipe often prepared in Kerala lunch menu. It is go well with all rice recipes.
Cabbage Thoran is known as cabbage poriyal in Tamil Nadu. It is go well with rice with sambar and rasam. It is very easy to make.
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