What is Onam?
Onam is a major Hindu festival celebrated in the state of Kerala, India. It falls in the month of Chingam (August-September) and marks the homecoming of the demon-king Mahabali. People celebrate Onam with colourful decorations, traditional food and games. The main attraction of the festival is the grand Onam festival, which is enjoyed by all. Onam is a time of joy and celebration and is considered one of the most important festivals in Kerala.
Onam is a time for the feast
Onam is feast time! During the festival, you can indulge in several traditional dishes including green plantains, jackfruit, puffed rice, and of course the ever-popular Onam Sadhya. Sadhya is a banquet-style meal that usually includes more than two dozen dishes. It is certainly not for the faint of heart, but if you are looking for a delicious and authentic Indian culinary experience, Onam is the right time to try it!
Onam is a time of happiness
So what are the things that make Onam so special? Well, for starters, there's the incredible food. Onam is all about delicious traditional dishes like avial, khichdi and pachadi. And of course, no festival is complete without sweets like Payasam and Ada Pradhan. Then there are the traditional Onam festivities – elaborate pookalam (carpet of flowers), beautiful costumes and joyous dance. It is a time when family and friends come together to celebrate all that is good in life. Onam is indeed a festival of happiness and prosperity!
Rasam is one of the most favorite dishes eaten by people during Onam.
Easy way to make rasam
Preparation time - 5 minutes
Cooking Time - 15 Minutes
Soaking time - 30 minutes
• 1 tsp tamarind
• 1 tomato
• 1.5 tsp rasam powder
• 1/2 teaspoon sugar
• 1/2 turmeric powder
• Salt - as required
• 2 tbsp chopped coriander leaves
• 5 curry leaves
For the tempering
• 1 tbsp ghee/oil
• 1/2 tsp mustard
• 2 red chilies
• 1 tsp cumin
• 1 sprig curry leaves
• Soak tamarind in hot water for 30 minutes and extract its juice and keep aside. Total water 3 cups and chop the tomatoes roughly.
• Heat the wok and cook the tomatoes in oil with a pinch of salt till they become soft. Add tamarind extract, turmeric, curry leaves and half the coriander leaves.
• Boil and add rasam powder, salt and sugar.
• Mix well and let it come to a boil. Switch off the flame and take it out in a serving bowl. Garnish with coriander leaves. Shut down immediately.
• Temper the ingredients given for tempering and put them in the rasam.
Be it Diwali or Raksha Bandhan or Onam, Rangoli is a very important part of festivals. Similarly, the Rangoli made in Onam is called Onam Pookalam
Let's learn the easy design of Onam Pookalam
New Pookalams are made outside the door of the house every day for the entire 10 days of the Onam festival. Onam Pookalam is usually made in a circular shape and then filled with delicate flower petal designs. A variety of flowers are used to make a beautiful Pookalam, which begins at Atham (the first day) and ends on Thiruvonam (the tenth day) to signify the glorious days of King Mahabali's reign. To make Pookalam, start by separating the flowers and then make a rough sketch of a flower with chalk after it's done, start filling it with the flowers. Make its shape according to your preference.
Onam is one of the most important festivals in Kerala and is celebrated with a traditional feast known as Sadya. This food is a true celebration of flavors, textures, and spices, and is a great way to experience the authentic cuisine of Kerala.