The first day of Onam is known as Atham. Making of Pookalam, the exquisite floral rangoli starts on this day and everyday a new design is added to the existing motif till Thiruvonam, the 10th and last day of the festival when the Aththa Poo (floral rangoli) reaches an overwhelming size and most elegant design unfolds. Exotic Pookalams adorn the courtyards of many Malayalee houses in the city, explains Pradeep Nambiar, secretary, Nair Services Society in the city. Onam is a harvest festival which falls during the Malayali month of ‘Chingam’, between August and September. It is celebrated over a period of ten days, which culminates with a grand celebration on the last day, which this year falls on Friday. “I am really looking forward to the colourful festivities which are organised on a grand scale. Elaborate floral rangolis and ethnic wear like the Mundu for women and Kurta and Veshti for men will be the order of the day. Also, the meals that are served on the auspicious plantain leaf are simply delicious,” says Pradeep. The festival marks the annual visit of the Asura king Mahabali --- who every child who has sat on its grandmother’s lap knows, was the great sovereign who invoked the jealousy of the Gods because of his goodness. Home away from homeMany Malayalees, who could not make it to their home state for this Onam, said the festival is nevertheless celebrated in all its colour and glory in their households in the city. “Usually for Onam we go to Kerala to celebrate the festival. But this time around, I could not make it. But still I can feel Onam coming alive in its full spirit in the city as my son and my in-laws have come to here to celebrate with us,” says Dr T P Sasi Kumar adding, “It is a festival that is celebrated by everyone. We invite our relatives and friends for a get-together and gorge on sumptuous home-cooked delicacies on plantain leaf. Later, all of us watch some special Onam programmes telecast on major Malayalam television channels.” Kerala’s all six yardsAll six yards or more of off-white sari pleasantly and tastefully embroidered with kasavu has come to be recognised as being typical of Kerala. Come Onam season, it’s a common sight to see women grace the streets, clad in this splendour. It is this time of the year that sees the highest sales of the same. The sheer range available, in terms of price and variety, adds to the luster. The retails stores in Secunderabad, opposite Railway Station, RK Puram and Sainikpuri offer the Kerala sari in the range of `300 to `500 and more for those saris with tissue. Lavish feastGone are the days when only womenfolk of the family used to assemble in the kitchen dishing out Onavibhavams (Onam dishes) one after the other. When life is hectic and holidays are rare luxuries, where is the perseverance to spend the whole day in the kitchen preparing an elaborate sadhya. Hotels in the city are also not far behind in serving Onasadhya to customers. Almost all leading hotels and family restaurants in the city had started serving special Onasadhyas a week before Thiruvonam. But for housewife Sheetal Nair, the festival is an opportunity to cook up a feast known as the Onam sadya’ (feast). “Almost 20 different dishes are cooked and payasam, a sweet dish made of milk, jaggery or vermicelli is prepared,” she explains. Rice is the main course served on a plantain leaf. With it, various kinds of mouth-watering dishes --- curries, ‘upperies’ (fried food), ‘avial’, ‘parippucurry’, ‘rasam’ and ‘payasam’. MythologyThe legend has it that ‘Asura’ king Mahabali was banished to the netherworld by Lord Vishnu, who took the incarnation of Vamana (the dwarf), under pressure from ’Devas’, who were jealous of the King’s popularity. Before his departure, the King secured an assurance from Lord Vishnu that he would be allowed to visit his subjects on ‘Thiruvonam’ day of Malayalam calendar every year.The festivities scaled to its crescendo in the last couple of days with towns and villages thronged by men, women and children going out for their festive shopping.
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