Onam

Folks!!! It is time to celebrate Onam, the most popular festivals of Kerala. The annual harvest festival, which lasts for ten-days, begins from Atham, the first day. The tenth-day is celebrated as Thiru-Onam.
There are many stories associated with Onam. It is celebrated to welcome the legendary king Mahabali to his earthly abode. Legend has it that he was an extremely popular ruler. Under his reign people were happy. Fearing his rising popularity, jealous Gods approached Vishnu to put an end to his rule. Vishnu disguised himself as a Brahmin dwarf named Vaman and sought three steps of land from the charitable Mahabali.
However, Vaman rose to cosmic proportions in size. First feet he kept on earth, next he covered the heaven. Then he enquired with Mahabali as to where to keep his third feet. He offered his head. Pleased with Mahabali’s virtues, Lord Vishnu granted him the boon of visiting his kingdom once every year.
Traditional cuisines, dance and music mark the festivities. Pulikali or Kaduvaakali is a folk dance form where artistes paint themselves like tigers in bright yellow and black colours and their performance is accompanied by beating of drums. People indulge themselves in cleaning the houses, decorating their courtyards with flower carpets or flower rangolis called Onapookalam. This is a brief introduction into what the festival is all about. There is lot more to the festival, which will take many pages to fill. But, I will end this article with an Onam delicacy called ‘Avial’ for you guys:
Avial
Ingredients: § 2 cups of cubed and boiled vegetables (beans, carrots, potatoes, drumsticks, raw bananas, cauliflower) § 2 tsp cumin seeds§ Grated coconut§ 4-5 green chilly§ 3/4 packet buttermilk § A pinch of turmeric § Salt§ 3 tsp cooking oil § Fresh finely chopped coriander leaves Method:
§ Blend the boiled vegetables to a smooth paste:
§ Add the salt, turmeric and the coconut paste to the buttermilk.
§ Add the boiled vegetables.
§ Heat till the buttermilk becomes thick.
§ Keep stirring continuously.
§ Now add the chopped coriander leaves.
§ Season with mustard, curry leaves, hing, cumin and red chilly.
§ Eat hot with plain rice.