Onam is the biggest festival in the Indian state of Kerala. Onam Festival falls during the Malayali month of Chingam (August to September) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

1. What is Onam?

Onam is the biggest and the most important festival of the state of Kerala. It is a harvest festival and is celebrated with joy and enthusiasm all over the state by people of all communities. According to a popular legend, the festival is celebrated to welcome King Mahabali, whose spirit is said to visit Kerala at the time of Onam.

Onam is celebrated in the beginning of the month of Chingam, the first month of Malayalam Calendar (Kollavarsham). This corresponds with the month of August-September according to Gregorian Calendar.

Carnival of Onam lasts from four to ten days. First day, Atham and tenth day, Thiruonam are most important of all. Popularity and presentation of rich culture of the state during the carnival made Onam the National Festival of Kerala in 1961. Elaborate feasts, folk songs, elegant dances, energetic games, elephants, boats and flowers all are a part of the dynamic festival called Onam.

Government of India has taken due notice of this vibrant and colorful festival. It promotes Onam internationally in a big way and celebrates ‘Tourist Week’ for Kerala during Onam celebrations. Thousands of domestic and foreign tourists visit Kerala to be a part of Onam.

A Brief History of Onam

It is believed that Onam celebrations started during the Sangam Period. Record of celebrations can be found from the time of Kulasekhara Perumals (800 AD). At that time Onam celebrations continued for a month.

Harvest Time

As it is a harvest season, the beautiful state of Kerala can be seen in its magnificent best. Weather is pleasantly sunny and warm calling for mirth and celebrations. Fields look brilliant as they glow with golden paddy grains. It is also the boom time of fruits and flowers. After the month of deprivation, Karkidakam (last month of Malayalam Calendar), farmers are happy with a bountiful harvest and celebrate the festival to the hilt.

2021: August 21st
2020: August 31st
2019: September 11th
2018: August 24th
2017: September 4th
2016: September 13th
2015: August 28th
2014: September 6th
2013: August 20th
2012: August 29th
2011: September 9th
2010: August 23rd
2009: September 2nd
2008: September 12th
2007: August 26th
2006: September 5th
2005: September 15th
2004: August 28th
2003: September 8th
2002: August 21st
2001: August 31st
2000: September 10th
1999: August 25th

Just as in the case of many other festivals of India, there are several interesting legends behind the origin of Onam. The festival is celebrated by all in the state of Kerala, but Nambudiri Brahmins of Kerala are the most spirited when it comes to Onam celebrations as they attribute its origin to their own community. Nambudiri also called Namputiri is the dominant caste of Kerala. Its members regard themselves as the true repositories of the ancient Vedic religion and of the traditional Hindu code.

Women who have to prepare the elaborate meal of Onasadya on Thiruvonam, gets engaged in the prior preparations on Visakkam. 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.

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.

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.

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.

Pooradam is the eighth day of the ten-day-long carnival of Onam. The day holds significance in Onam festivities. Devotees create clay idols in the shape of small pyramids called a Ma. As the idol is created on the day of Pooradam, it is also called Poorada Uttigal. Each Ma is decorated with flowers.

On Pooradam size of the Attha Poo gets further increased due to an addition of design with a different flower. Hectic last minute shopping takes place at this time as people strives to give shape to their creative plans. Massive house cleaning operation starts as people ensure that everything looks neat and tidy when the Onathappan arrives. People also visit friends and relatives and exchange warm greetings of the festive occasion.

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.

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.

Carnival of Onam encompasses a spectrum of fascinating activities. Traditional people of Kerala even go out of their way to celebrate the festival exhaustive of stipulated customs and traditions in full grandiose.

Besides the various rituals that are meant to be completed in individual households, there are a lot of customary activities that are organised at the level of society and city all over the state.

Athachamayam

Athachamyam is a grand procession that marks the beginning of the grand carnival of Onam. It is celebrated with lot of fan-fair on the day of Atham at Thirpunithura and Piravam. The event recalls a royal tradition when Maharajas of erstwhile Kochi State as a custom traveled to the Thripunithura Fort with their entire entourage. Today, even in the absence of the King, the custom retains its regal charm. Highpoints of the event are performances by folk artistes, caparisoned elephants, musical ensembles and dance shows by skilled artsites.

Snake Boat Race

The most enthralling and popular of all such customary events is the Vallamkali or the Snake Boat Race. The event is held just a few days before Thiru Onam. Though the event takes place at several places in the city, the most important of them all is the one organised at Alappuzha. A large number of big and decorated boats called chundan vallams participate with hundreds of boatmen. Rowing of boats on the rhythm provided by the songs and music of the drum makes it a captivating event.

Aranmula Uthrittathi

This is another magnificent boat event organised in connection with Onam. This annual event takes place on the day of Uthrittathi Asterism at Aranmula. This is meant to relive mythology that narrates a story of Lord Krishna crossing the river on that particular day. It is believed that the spirit of the Lord is present on all the boats hence there is no competition of any sort in this event. A large number of people come to watch the joyous event. Some also offer Valla Sady as a vazhipadu (offering) in the temples on this occasion.

Procession of Decked Elephants

Trichur, the cultural capital of Kerala, marks the festival in its own beautiful style. Here, a procession of decorated elephants in carried out on the streets. It’s a resplendent site to watch the bejeweled elephants walking on the streets in their full majesty and grandeur. Children particularly take great delight in watching the show of their favourite animal. Songs, dance and merry making are a part of this event.

Celebrations at Cheruthuruthy

Renowned for housing the famous, Kerala Kalamandalm, the Kathakali Training Centre, Cheruthuruthy is a small village in the north of Trissur district. Onam celebrations at Cheruthuruthy are marked for the Kathakali performance by the best artists of the state. A large number of people gather in this village to watch the enactment of scenes from epics and folk tales.

Pulikali/Kaduvakali Performance

This is the most entertaining custom of Onam. In this performers take the guise of tigers. They paint their bodies yellow with patterns of black and red. Scenes of tiger hunting goats and tigers being hunted by humans are beautifully depicted through this folk art. Beat for the performance is provided by udukku and thakil. Pulikali performance of Thrissur and Palghatdistricts are the most famous.

Kummattikali

This is another recreational folk dance from the state of Kerala, particularly South Malabar. Clad in plaited grass and a huge colourful wooden mask, Kummattikali performers can be seen entertaining people on the festive occasion of Onam. Children are a huge fan of the performance. Mythological and folk themes are enacted on the beat of onavillu in Kummattikali.

Athapoovu Competitions

An integral tradition of Onam, Pookalam has come up as an art form. Competitions for decorating Pookalams are organised all over the state. They are extremely popular and witness the participation of large number of Pookalam designers and onlookers. Creativity of the designers in unleashed through such competitions as they come up with innovative designs each year.

Kaikotti kali / Thiruvathirakali

Kaikottikali is an elegant clap dance performed on the occasion of Onam. In this women sing songs praising the legendary King Mahabali and dance around the pookalam. At the centre of this is placed a lit bronze lamp called nilavilakku. It is a captivating sight to watch troupe of female dancers performing in their traditional Kerala attire consisting of gold bordered off-white mundu-neriyathu and decked with a fragrant gajra in their hair.

Thumbi Thullal

Women also perform Thumbi Thullal as a custom in Onam. It is a folk dance performed by a group of women who sit in the formation of circle. The lead performer sits inside the circle who initiates the song which is taken up by other singers. Clap dance is also performed by the women dressed in their best clothes and ethnic jewelery.

Onakalikal

This is a collective name for all the games played on the occasion of Onam. Traditional games of Onam constitute rigorous sports like Talappanthukali, Kutukutu and combats like Kayyankali and Attakalam. Archery is also a part of Onakalikal. Senior members go in for indoor games like cards and chess. Sports events are organised by various social and cultural organisations all over the state.

Onam is the biggest festival of Kerala. But, there is a lot more to Onam than being just a festival. Onam reflects the faith of the people of Kerala A belief in their legendary past, religion and power of worship. It shows the high spirit of the people who go out of the way to celebrate the festival in the prescribed manner and a grand fashion.

Best of Season and Weather

Onam is also a harvest festival. It is celebrated at a time when everything appears so nice and good. The beautiful landscape of Kerala can be seen in its full radiance at this time of the Malayalam New Year. Weather, it seems, also seeks to be a part of the festival. It contributes by becoming pleasantly warm and sunny. Fields look brilliant with a bountiful harvest. Farmers feel on top of the world as they watch the result of their hard labour with pride.

Children’s Joy and Homecoming

Children eagerly wait for the arrival of the carnival. Why shouldn’t they. It is time for them to get new clothes, toys and everything else they asked for or thought of. Numerous uncles, aunts and grandmas grace their wishes with delight. It is also a time for homecoming for people staying away from the families. Their arrival multiples the joy of the festival several folds.

Welcoming a Very Special Visitor

Onam awaits one very special visitor, Kerala’s most loved legendary King Maveli. He is the King who once gave the people a golden era in Kerala. The King is so much attached to his kingdom that it is believed that he comes annually from the nether world to see his people living happily. It is in honour of King Mahabali, affectionately called Onathappan, that Onam is celebrated.

Cultural Extravaganza

One of the most marvelous facets of Onam is the unfolding of its rich and well-established culture. We see not just glimpses but a whole gamut of it in the ten-day-long carnival. Pulikali, Kaikottikali, Kummattikalli, Kathakali, Thumbi Thullal besides several other folk arts and traditions can be seen on one platform called Onam.

Of Unity and Team Spirit

The beauty of the festival lies in it’s secular fabric. People of all religions, castes and communities celebrate the festival with equal joy and verve. Onam also helps to create an atmosphere of peace and brotherhood by way of various team sports organised on the day.

Onam is the passion of the people of Kerala. And, pride of India!

The legend of King Mahabali is the most popular and the most fascinating of all legends behind Onam. Onam celebrates the visit of King Mahabali to the state of Kerala every year. The festival is celebrated with fervour as King Mahabali is greatly respected by his subjects. King Mahabali is also popularly called Maveli and Onathappan.

Reign of King Mahabali

The story goes that the beautiful state of Kerala was once ruled by an Asura (demon) king, Mahabali. The King was greatly respected in his kingdom and was considered to be wise, judicious and extremely generous. It is said that Kerala witnessed its golden era in the reign of King Mahabali. Everybody was happy in the kingdom, there was no discrimination on the basis of caste or class. Rich and poor were equally treated. There was neither crime, nor corruption. People did not even lock their doors, as there were no thieves in that kingdom. There was no poverty, sorrow or disease in the reign of King Mahabali and everybody was happy and content.

Brief Sketch of King Mahabali

It may be noted Mahabali was the son of Veerochana and grandson of Prahlad, the devout son of demon King Hiranyakashyap. Mahabali had a son called Bana, who became a legendary king in his own right and became popular as Banraj in central Assam. Mahabali belonged to the Asura (demon) dynasty but was an ardent worshiper of Lord Vishnu. His bravery and strength of character earned him the title of “Mahabali Chakravathy” or Mahabali – the King of Kings.

Challenge for Gods

Looking at the growing popularity and fame of King Mahabali Gods became extremely concerned and jealous. They felt threatened about their own supremacy and began to think of a strategy to get rid of the dilemma.

To curb the growing reign of Mahabali and maintain their own supremacy, Aditi, the mother of Gods seeked help of Lord Vishnu (the preserver in the Hindu trinity) whom Mahabali worshiped.

It was said Mahabali was very generous and charitable. Whenever anybody approached him for help or requested for anything he always granted. To test the King, Lord Vishnu disguised himself as a dwarf and a poor Brahmin called Vamana. He came to the Kingdom of Mahabali, just after Mahabali performed his morning prayers and was preparing to grant boons to Brahmins.

Lord Vishnu takes Vamana Avatar

Disguised as Vamana, Vishnu said he was a poor Brahmin and asked for a piece of land. The generous King said, he could have as much land as he wanted. The Brahmin said that he just wanted as much land as could be covered by his three steps. The King was surprised to hear but agreed.

A learned adviser of the King, Shukracharya sensed that Vamana was not an ordinary person and warned the King against making the promise. But, the generous King replied that it would be a sin for a King to back on his words and asked the Brahmin to take the land. The King could not imagine that the dwarf Brahmin was Lord Vishnu himself.

Just as King Mahabali agreed to grant the land, Vamana began to expand and eventually increased himself to the size of cosmic proportions. With his first step the Brahmin boy covered the whole of earth and with the other step he covered the whole of the skies. He then asked King Mahabali where is the space for him to keep his third foot.

The King realised that he was no ordinary Brahmin and his third step will destroy the earth. Mahabali with folded hands bowed before Vamana and asked him to place his last step on his head so that he could keep the promise. The Brahmin placed his foot on the head of the King, which pushed him to patala, the nether world. There the King requested the Brahmin to reveal his true identity. Lord Vishnu then appeared before the King in his person. The Lord told the King that he came to test him and the King won the test. King Mahabali was pleased to see his lord. Lord Vishnu also granted a boon to the King.

King Mahabali Requests for a Visit to Kerala

The King was so much attached with his Kingdom and people that he requested that he be allowed to visit Kerala once in a year. Lord Vishnu was moved by the Kings nobility and was pleased to grant the wish. He also blessed the King and said even after losing all his worldly possessions, the King would always be loved by Lord Vishnu and his people.

Genesis of Onam

It is the day of the visit of King Mahabali to Kerala that is celebrated as Onam every year. The festival is celebrated as a tribute to the sacrifice of King Mahabali. Every year people make elaborate preparations to welcome their King whom they affectionately call Onathappan. They wish to please the spirit of their King by depicting that his people are happy and wish him well. The second day, Thiruvonam is the biggest and the most important day of this festival. It is believed that King Mahabali visits his people on the second day.

Onam celebrations are marked in Trikkakara, a place 10 km from Kochi (Cochin) on the Edapally- Pookattupadi road. Trikkara is said to be the capital of the mighty King Mahabali. A temple with a deity of ‘Trikkakara Appan’ or ‘Vamanamurthy’ who is Lord Vishnu himself in disguise is also located at this place. Nowhere else in Kerala can one find a deity of ‘Vamanamurthy’. This fascinating legend is artistically depicted at the Suchindram Temple in Kanyakumari district of Tamil Nadu.

Onam is the biggest and the most important festival of Kerala. Festivities of Onam continue for ten long days. Of all these days, most important ones are the first day, Atham and the last or tenth day, Thiru Onam.

Rituals for the Atham Day

Celebrations commence from the first day, Atham. The day is regarded holy and auspicious by the people of Kerala. People take early bath on the day and offer prayers in the local temple.

Notable feature of this day is that making of Pookkallam or the flower carpet starts from this day. Attha Poo is prepared in the front courtyard by girls of the house to welcome the spirit of King Mahabali in whose honour Onam is celebrated. Boys play a supporting role and help in gathering flowers. In the following days, more flowers are added to Pookalam. As a result Pookalam turns out to be of massive size on the final day.

Preparations for the Thiru Onam starts in a big way and everybody gets engaged to mark the festival in their own style. House cleaning starts on a massive scale and everything is made to look neat and tidy. There is also a set breakfast consisting of steamed bananas and fried pappadam (pappad). This remains the same till the day of Thiru Onam. A swing is also slung on a high branch of a tree. It is decorated with flowers and the youngsters take great delight in swinging and singing, that goes simultaneously.

Rituals for the ninth day-Utradam

A day prior to Onam is the ninth day of the festivities and is known as Utradam. On this day tenants and depends of Tarawads (traditional large joint family sharing a common kitchen and consisting of more than hundred people) give presents to Karanavar, the eldest member of the family. These presents are usually the produce of their farms consisting of vegetables, coconut oil, plantains etc. This gift from the villagers to Karanavar on Onam are called ‘Onakazhcha’. A sumptuous treat is offered is offered by Karanavar in return for Onakazhcha. Village artisans also offer a specimen of their handicrafts to the Karanavar of Nayar Tarawads. They receive gracious rewards for this courtesy.

The Big Day – Thiru Onam

Onam RitualsKerala appears in its grandiose best on this day. Cultural extravaganza, music and feasts add colours of merriment and joy to the God’s Own Country. There are celebrations all around the state and everybody takes active participation in them; Onam has assumed a secular character and is celebrated by people of all religions and communities.

Morning Rituals

People wake up as early as 4 am on the day of Onam. Day begins with cleaning of the house. In the earlier days, front courtyards were smeared with cow dungs. The custom is still followed in villages, where the houses are not cemented.

On the day of Thiruvonam conical figures in various forms are prepared from sticky clay and are painted red. These are decorated with a paste made of rice-flour and water and are placed in the front court yard and other important places in the house. Some of these clay figures are in the shape of cone and others represent figures of Gods. Those in the shape of a cone are called, ‘Trikkakara Appan’. The tradition of making clay cones for Trikkara Appan has its roots in mythology, which says that festival originated at Trikkakara, a place 10 km from Cochin. Trikkara is also said to be the capital in the reign of legendary King Maveli.

Elaborate prayers ceremonies and poojas are also performed on this day. A senior member of the house plays the role of the priest and conducts the rituals. He wakes up early and prepares ata; Ata is prepared from rice flour and molasses for Nivedyam (offerings to God). Lamps are lit up in front of the idols and all members of the house join in for the ceremonies. Priest offers ata, flowers and water in the names of the God. As Onam is also a harvest festival people thank God for the bountiful harvest and pray for the blessings in the coming year. A peculiar custom is followed after this, wherein male members make loud and rhythmic shouts of joys. The tradition is called, ‘Aarppu Vilikkukal’. This represents the beginning of Onam.

It is now the time for members of the house to dress up in their best attire and offer prayers in the local temple. Most people wear new clothes on the day. There is also a tradition of distributing new clothes on Onam. In Tharawads (traditional large family consisting of more than hundred people), Karanavar, the eldest member of the family, gives new clothes as gifts, called Onapudava, to all family members and servants. Other members of the family exchange gifts amongst each other.

The Big Feast – Onasadya

After completing the morning rituals, it is time for the family to get ready for the grand meal called Onasadya. The biggest and most prominent place in the house is selected to lay the meal which is traditionally served in a row on a mat laid on the floor.

The central place in the row is occupied by the eldest member of the family. In front of him is placed a lighted brass lamp at a distance. Towards the west of the lamp is placed a small plantain leaf on which the food is served. This is an offering made in the name of Lord Ganapathy.

Thereafter, the meal is served to all present. The elaborate meal consists of 11 to 13 strictly vegetarian dishes and is served on banana leaves. There is a fixed order of serving the meal and a set place to serve the various dishes on the leaf. A lot of preparation and hard work goes in making of the scrumptious Onasadya.

Time for Fun – Dances and Games

After the grand meal, it’s time for people to indulge in recreational activities and enjoy the festival. Men of strength and vigour go in for rigorous sports while senior and sober members pass time by playing indoor games like chess and cards. There is a set of traditional games to be played on Onam which are collectively called, Onakalikal. It includes ball games, combats, archery and Kutukutu (Kerala version of Kabaddi).

Women go in for dancing activities as there are specific dances like Kaikottikali and Thumbi Thullal for the festival of Onam. Women performing the graceful clap dance called Kaikotti kali in their traditional gold bordered mundu and neriyathu presents a splendid sight. Besides, there is also a tradition of playing on a decorated swing hung from a high branch. Onappaattu – Onam Songs, are also sung on the occasion.

Celebrations and cultural programmes are held all across the state to mark the festival of Onam in which a large number of people participate. Prominent amongst them are Vallamkali- the Snake Boat Race and entertaining events like Kummatti kali and Pulikali. The other highpoint of Onam is the dazzling display of fire works. The state of Kerala can be seen engulfed in light and spirit of merriment when people burst patassu or fire crackers.

Festivals of Kerala are full of colours. They brims with mirth and joy and unfold the rich and varied culture of the God’s Own Country. Simplicity and inherent religious nature of the people of Kerala are also prominently represented as one makes a journey in the colourful world of Kerala festivals. In some festivals it appears that people of Kerala have adopted certain traditions from the cultures of other states. At the same time it is stunning to notice the way in which Kerala has transformed those customs and gifted them that unique and special flavour of Kerala. The tolerant state of Kerala, rejoices all round the year in the spectrum of customs and traditions of the numerous religions, castes and creed it houses. We have culled some of the prominent festivals specific to the state of Kerala from the broad panorama of traditions celebrated in this state. This is just a peep, the bigger and the real picture can just be experienced by actual and active participation.

a. Onasadya

b. Pookalam

c. Vallamkali Boat Race

d. Elephant Procession

The spectrum of Onam gets its shade of royalty with the regal elephant ride that takes place at Thrissur, the cultural capital of Kerala. Decked in gold, the favourite animal of royals of India looks even more magnificent. And, we have not just one but a whole lot of them.

The Dazzling Attire
Intricate designs are made on big golden plates made for the elephant’s forehead. These are big enough and continue till trunk. A lot of craftsmanship goes into making innovative and exquisite designs each year. Another striking element of the elephant’s decorative is the parasol. These are long stemmed ceremonial silk and satin umbrellas laced with white metal and placed on top of the animal. A silk robe, some jewelery and body painting adds to the looks. Only the most impressive and good looking animal gets the honor of being a part of the procession and wearing the ornate caparison.

The Royal Show
The spectacular procession of pachyderms is one of the major highlights of Onam and attracts thousands of enthusiastic people. Majestic as it is, the elephants look even more handsome with the ornate caparison that it gets on this day. A darling of children, pachyderm amuses its audience by garlanding some, staring others and shaking its trunk and the big body a little along with the rhythm. The crowd goes mad with laughter with these cute little pranks of the king-sized animal. The event is inclusive of feasting, dance, music and merrymaking.

13. Onam Songs

There is a rich collection of Malayalese folk and traditional songs to be sung during the grand carnival of Onam. These Onam songs are collectively called Onappaattu. The songs are being religiously carried forward from one generation to other as people take great delight in singing them.

Music loving people of Kerala have created songs for every major event of the festival. Onappattu help to add colour to Onam. It is a treat for eyes and ears to watch young men and women, sing melodious songs dressed in their traditional attire.

Onam Songs in Praise of King Mahabali

As Onam is celebrated to welcome the spirit of legendary King Mahabali, most of Onam songs are centred around him. Traditional folk songs extol the reign of King Maveli when everyone was happy and prosperous. English translation of one such popular folk song goes like :

‘ When Mahabali ruled the land
Everyone was equal
Happily they lived
Danger befell none
There was no falsehood, or fraud
And no untruth.’

These lines aptly portray the golden era witnessed in Kerala’s most loved king, Maveli’s rule.

On the last and the main day of Onam, Thiru Onam, special Onam songs are sing in praise of King Mahabali. It is believed that the spirit of King Mahabali visits the state of Kerala on this day. English version of an extremely popular song says, “Long live Maveli, the bringer of peace and happiness.”

Another captivating Onam song goes like this –

“Vaninnevam asuya valarthi
Vazka maveli mangalamoorthy..”

A scintillating Onam song sung by maidens, usually during the performance of Kaikottikkali celebrates the golden period witnessed in the reign of benevolent King Mahabali.

“Maveli Nadu Vaneedum Kalam
Manusharellarum onnu pole…”

English translation of this beautiful Onam song:

‘ When Maveli, our King, rules the land,
All the peoples form one casteless race.
And people live joyful and merry;
They are free from all harm.
There is neither theft nor deceit,
And no one is false in speech either.
Measures and weights are right;
No one cheats or wrongs the neighbor.
when Maveli, our King, rules the land,
All the peoples form one casteless race.’

Vanchipattu or Boat Songs

Apart from songs related to Mahabali, several other types of songs are also sung on Onam. Most cherished of them all are the Boat songs, collectively called, Vanchipattu. These songs hold all the more importance in Onam festivities as Snake Boat Race or Vallamkali is an integral part of the festival. There is a good arrangement of music in the large and decorated boats called chundan vallams. Seven drums are carried in the boat and also a good number of singers. Singers and musicians sit in the centre of the boat. They help to boost the confidence of the oarsmen and encourage them to row fast. Boatmen row the boat in the rhythm of Vanchipattu presenting a lyrical extravaganza for the thousands of onlookers. A very famous song sung by boatmen is ‘Kuchelavritham Vanchipattu’. It is a devotional song written by Ramapurathu Warrier.

Oonjal or Swing Songs

Swing or Oonjal is another important part of Onam festivities and there are a large number of folk songs dedicated to this particular tradition. Boys and girls dress themselves in their tradition attire for the occasion. They sing traditional songs (Onappaattu) while doing Oonjalattom (swinging). The swing is hung from high branches and decorated with flowers, presenting a memorable sight and experience.

Devotional Songs

Some devotional songs are also sung during the carnival of Onam. Lyrics of a famous devotional Onam song goes like:

“Mulla mallike nalla malathi malla lochane undo kandu?”

The song beautifully describes the pain and agony of ‘Gopis’ who are searching for Lord Krishna. They are not able to find the Lord in their midst in Vrindavan. In their shock and bewilderment they are inquiring the whereabouts of their beloved from each flower and plant they pass by.

Thumbi Thullal Song

“Onnam thumbiyum oru pattam makkalum
koode para para thumbi thullu…
thumbi erumballa, chemballa, odalla…
thumbicku orumani ponmaala.. “

“Entha thumbi… thullathe.. poovu poranjo, pookudam poranjo ?
entha thumbi thullathe ? ”

“randam thumbiyum oru pattam makkalum…

Repeat the remaining lines of first paragraph. Similarly with MOONNAM THUMBIYUM.. Song should be repeated from one to ten Thumbi…

14. Onam Dance

The best of Kerala dances can be witnessed during the grand carnival of Onam. It is simply enthralling to note how rich is the folk culture of the state of Kerala. A display of so many unique and well perfected dances on a single platform pulls a number of dance lovers from all over the world to Kerala on Onam.

Some of the best known Kerala dances are performed on the occasion of Onam. Most remarkable of them all are Kathakali, Kaikottikali and Thumbi Thullal. If the unparalleled performance of Kathakali artistes leaves the audience awestruck, the very elegant Kaikottikali has the power to enchant them and leave them asking for more. Grace and simplicity are the hallmarks of Kerala dances and also their inherent characteristics.

The other enchanting folk dances performed on the occasion of Onam include Kumattikali and Pulikali or Kaduvakali. These are not just colourful and well orchestrated but are also hugely entertaining. Plaited grass and big wooden masks are particular to Kummatikali dancers who shake themselves on the rhythm provided by onavillu for the recreation of the people. Pulikali performers on the other hand paint themselves as tigers and enact hunting scenes to amuse people.

a. Kummatti kali – The Mask Dance

Kummattikali is the famous colorful mask-dance of Kerala, South Malabar in particular. During the festival of Onam, Kummattikali performers move from house to house collecting small gifts and entertaining people.

Most interesting facet of Kummattikali is a peculiar way in which Kummati performers clad themselves. They don a heavily painted colourful wooden mask depicting faces of Krishna, Narada, Kiratha, Darika or hunters. These masks are usually made out of saprophyte, jack fruit tree, Alstonia Scholaris, Hog Plum tree or the Coral tree.

Dancers wear skirts woven out of plaited grass. Some performers cover their whole body with bunches of grass for a more bushy appearance. The semblance is made more joyful with the ‘talla’ attached externally to the mask giving the appearance of a toothless open mouth. Dancers also hold and manipulate long sticks of residuary agricultural produce called ‘Kummattikali’, it is from this that the dance derives its name. Their dance is related to Shaiva myth. ‘Thamma’ (an old woman) walks in front with the help of a stick. Thamma is symbolic of mother of every being and everything.

Rhythm for the dance movements is provided by vibrating the string of a bow like instrument called onavillu. Arecanut wood is used to make the bow and the strings are beaten with a narrow bamboo stick.

Kummatti dancers are a sight to watch as they move around from house to house collecting jaggery, rice, or small amounts of cash. Onlookers, specially children take great delight in their performance.

Themes of Kummattikali are mostly taken from the stories of Ramayana, Darika Vadham, the story of Shiva and folk tales like Manjan Nayare Pattu.

It may be noted that folk art of Kerala can be classified into two broad categories – ritualistic and non-ritualistic. Ritualistic can be further divided into – Devotional, performed to please a particular god and goddess and Magical Art Forms. Theyyam, Thira, Poothamthira, Kanyarkali, Kummattikali, etc. are some of devotional art forms.

Kummatti dances are more rampant in Trichur District, during Onam. Pristine or original form of Kummattikali can be seen in the Bhadrakali temple in Palghat district.

b. Pulikali / Kaduvakali

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’.

c. Kathakali

The festival of Onam is blessed with one very striking feather in its cap. The carnival witnesses the performance of unique and unparalleled Kathakali dance-drama. Amongst other places Shoranur, Kovalam and most importantly Cheruthuruthy get the honour of hosting Kathakali shows during the carnival of Onam.

Introduction to Kathakali
‘Katha’ means story and ‘Kali’ means dance. As the name suggests Kathakali is a beautiful amalgamation of dance and drama. More precisely, Kathakali is a harmonious blend of five forms of art namely, Sahithyam (literature), Sangeetham (music), Chithram (painting), Natyam (acting) and Nritham (dance). ‘Total Theatre’ is the word often used to describe this highly evolved art.

Kathakali dance-drama can also be described as a visual art because performers do not say any dialogues in this. Rather they are mime. Communication is made effective through the remarkable use of gestures and mudras. This also lends Kathakali its universal appeal. People of varied tastes all over the world appreciate and admire the beauty of this distinguished art. Another distinct feature of Kathakali is its elaborate costume and make-up. It is a magical sight to watch Kathakali artistes performing in their traditional attire. Their larger than life form transport the audience to a make believe wonderland.

Origin and Theme of Kathakali
Kathakali is one of the most renowned and revered dance-form of India. It originated in southwestern state of Kerala in the town called Travancore some 400 years ago. In a short span, Kathakali has achieved remarkable heights. Kathakali is said to have been inspired from the ancient South Indian dances like Koodiyattam, Krishnanattam, Theyyam, Kalaripayattu besides others. Movements of Kathakali are said to be adopted from Bharatha Natya Shastra with suitable modifications. The drama lends its theme from the stories in Ramayana and the Mahabharata, the famous epics of Hindu mythology. Earlier, only men were supposed to perform this considerably tough classical dance. Nowadays, even women are making a foray and carving their niche in this male dominated field.

Kathakali Music and Narration
Interestingly, there are no dialogues in Kathakali. Story narration and conversation between two characters is done mainly through the gestures made by the performers. Kathakali songs are sung in the background by vocalists, usually two in number. Kathakali lyrics are mostly in the form of verse and sung loudly by Bhagavathar (the vocalist). The unique style of singing adopted for Kathakali is called sopaanam. Kathakali music is provided by two drums known as the chenda and the maddalam. Cymbals and another percussion instrument, ela taalam are also a part of the orchestra.

Kathakali Make-up or Aharya
Most remarkable facet of Kathakali dance is its extraordinary and bewitching make-up code. It takes about 8-10 painstaking hours to carry out the elaborate Aharya, (the make-up) in all its detail. Artistes are trained to do the make-up on their own. Notably, there are various colors of make-up for the different shades of character like Pacha, Kathi, Minukku, Thadi etc.

Thadi (Beard) Veshams

Facial paints are prepared by treating rice powder with various colours. Moulded lime is used to extend the contours of the face.

Kathakali Costume
A massive and intricate headgear is the most important part of Kathakali costume. The headgear is prepared from light weight wood. It is embellished with mirrors, colourful stones and pieces of shiny metal plates. Layers of skirts of vivid colours are also worn for buoyancy. Loads of jewelery including anklets, bracelets, big rings and a huge chin caps complete the semblance of a Kathakali dancer. Evil characters also sport talons (big claw like nails) and beards to depict their beastly nature.

Kathakali Training
Training of a Kathakali artiste is extremely strenuous and rigorous. A performer needs to take exhaustive lessons in each and every aspect of this dance-drama. Toughest of all is the physical training which involves control of the muscles mainly that of eye balls, eye brows, eye-lids, lips, neck and shoulder. This is extremely essential part of Kathakali training as in the absence of dialogues, expressions become the most vital aspect of communication in Kathakali dance.

It is also required from the artiste that besides having a thorough knowledge of epics and mythology he must train himself in literature, both Malayalam and Sanskrit. It takes years for an artiste to attain mastery in Kathakali dance. Getting perfection in body movements, footwork and nuances of make-up is also essential. It is said that an artiste who master and synchronises Nritta (pure dance), Nritya (expression dance), Natya (histrionics), Geeta (vocal music) and Vadya (percussion ensemble) besides literature and painting is the real Kathakali dancer.

Kathakali Performance
Kathakali performance begin with a musical note called Thiranottam. Before the beginning of the drama a loud thumping of drums can be heard. Most often a peaceful love scene is enacted in the beginning of the show.

Distinctiveness of Kathakali dance lies in the fact that performers do not communicate by means of words. They use the language of hand-gestures, body movements and facial expressions as means of communication. Rigorously trained, performers bring to life mythological tales with ease and e¢lan. Support of vocalist and instrumentalists also play a significant role.

Kathakali dance follows hand gestures prescribed in the book, ‘Hasthalakshana Deepika’. Book contains knowledge on 24 basic mudras (hand gestures). Over 470 symbols are derived from these basic hand gestures.

To appreciate this highly evolved Indian classical dance, audience also need to have a basic understanding like background, origin of Kathakali apart from knowledge of legends and mythology.

Changing Trends in Kathakali Performance
Traditional Kathakali performances are long. Starting from the evening, a show continues for the entire night and culminates at dawn. In the modern jet age when people are tight for time, Kathakali has transformed itself. Performances are designed to last for a maximum of two hours these day.

Earlier the performance were held in the courtyards of temples or palaces of Kings of Kerala but now they are held in plush auditoriums for the convenience of the audience.

Traditional performance still take place during the time of festivals in the raised courtyards of temples at Thiruvattar, Thirparappu, Ponmana, Kuzhithurai, Neyyoor and Munchira in the Kanyakumari district.

d. 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.

e. Kaikotti kali

Kaikottikali or Thiruvathirakali is an extremely popular folk dance performed by the maidens of Kerala. It is a group dance and is mainly performed on the occasion of Onam and Thiruvathira. Women, both young and old submerge themselves in the spirit of the occasion and dance with perfect.

15. Onam Recipes

i. Parippucurry

Ingredients:

Lentils (green gram dal) 1 cup
Water 3 cups
Turmeric powder 1/2 tsp
Salt to taste
Ghee 2 tsp

Method:

Lightly fry the lentils in a pan. Boil 3 cups water and add the washed lentils and turmeric powder. When it boils, simmer the flame. When the lentil is cooked well, add salt to taste and ghee.
Mix well and remove from fire.

ii. Injithair

Ingredients:

Nicely chopped ginger 4 spoons
Curd 6 spoons
Salt to taste

Method:
Mix all the ingredients and stir well. The injithair is ready.

iii. Sambar

Ingredients (Serves 10)

Bitter gourd (pavakkai) 1/2
Brinjal (egg plant) 1 no
Drum Stick 1 no
Ladies finger 4 nos
Red chillies 4 nos (split into 2)
Sambar dal (Red gram dal) 1 cup
Turmeric powder 1/2 tsp
Curry leaves 1 sprig
Water 3 cup
Dried coriander seeds 2 tbs
Tamarind size of a golf ball
Water 1 cup
Red chilli powder 1 tsp
Salt to taste
Curry leaves 1 sprig
Asafoetida powder 1/4 tsp
Grated molasses 1/4 tsp
Coconut oil 2 tbs
White gram dal 1/4 tsp
Fenugreek 1/4 tsp
Dried chilli 4 nos
Coconut oil 1/2 tsp
Coconut oil 2 tsp
Mustard 1 tsp
Dried chillies split into 2 2 nos
Coriander leaves few

Method:

Clean the vegetables and slice into long pieces.
Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the 4th ingredients in 1/2 tsp coconut oil. Grind it to a smooth paste and keep aside.
Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2 tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

iv. Avial

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients (Serves 10)

Yam sliced thinly into 11/2″ length pieces 1 cup
Cucumber sliced lengthy into 11/2″ thick pieces 1 cup
Snake gourd sliced into 11/2″ length pieces 1 cup
Carrot sliced into into 11/2″ length pieces 1/4 cup
Long runner-beans sliced into 11/2″ length pieces 1/2 cup
Drumstick cut into 2″ length pieces 2 nos
Raw bananas sliced into 11/2″ length pieces 1 no
Mango pieces for sour
Turmeric powder 1/2 tsp
Salt to taste
Grated coconut 1/2 quantity
Green chillies 5 nos
Cumin seeds 1/2 tsp
Curry leaves 2 sprigs
Coconut oil 3 tbs

Method:

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
Clean the vegetables.
Heat 2 tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

v. 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 (Serves 10)

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

Method:

Remove the skin of the plantain and slice it into small pieces.
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
Dissolve the pepper powder in 1/2 cup 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.

vi. Olan

Ingredients (Serves 10)

Ash gourd 100 gm
Pumpkin 100 gm
Green chillies 4 nos (split the edge)
Red gram dal 1 tbs (soaked in the water for about 6 hours)
Grated coconut 1/2 quantity (Squeeze out 1/4 cup of the milk from the coconut without adding water. Take one more cup of milk from the coconut)
Salt to taste
Coconut oil 1 tbs
Curry leaves 1 sprig

Method:

Remove the covering of the ash gourd and pumpkin and cut it into small pieces.
Cook the vegetables and red gram dal in water. Add enough salt and the green chillies. When it is done, add 1 cup coconut milk and boil. When it thickens well, add 1/4 cup coconut milk. Bring to a boil and remove from fire. Add 1 tbs coconut oil and the curry leaves and mix well.

vii. Puliinji

This is a preparation where ginger is the main ingredient.

Ingredients

Type 1

Ginger 25 gm
Green Chilly 4 nos.

Type 2

Coconut oil 25 gm
Dried red chilly 1 no. cut in to 4 pieces
Mustard seeds 1/2 tsp

Type 3

Tamarind size of a lemon
Water 2 cups

Type 4

Turmeric powder 1/4 tsp
Chilly Powder 1/4 tsp
Asafoetida powder 1/4 tsp
Jaggery (grated) 25 gm
Curry leaves 1 sprigs
Fenugreek seeds 1 pinch

Method:

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces.
Heat oil and sauté the 2nd Type ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th Type ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

viii. Pineapple Pachhady

This is a preparation where ginger is the main ingredient.

Ingredients

Ripe pineapple cut into 1/2″ square pieces 2 cups
Turmeric powder 1/2 tsp
Salt to taste
Grated coconut 1 cup
Dried red chilli 1
Coconut oil 2 tsp
Mustard seeds 1/2 tsp
Dried red chillies 3 (cut into 6 pieces)
Curry leaves 1 sprig
Crushed mustard 1 tsp

Method:

Boil pineapple, with turmeric and salt in 1/2 cup water. Grind coconut with dried chilli to a fine paste.
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.

ix. 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: Coconut
2 tsp: Coconut Oil

Method:

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

x. Sarkarapuratty

Ingredients: (Fried Bananas Chips in Molasses)

Semi ripe Banana 1 no
Coconut oil 100 gms
Molasses or Jaggery 75 gms
Dried ginger powder 5 gms
Ghee 1 tsp
Water 1/4 glass

Method:

Peel the bananas and split it into two pieces. Cut it into 1/4″ thick pieces. Fry it in warm coconut oil.
Heat the molasses in 1/4 glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.

xi. Kaya Varuthathu

Ingredients: (Bananas Fry)

Semi ripe banana 1 no
Coconut oil 150 gm
Turmeric powder 1/4 tsp
Salt to taste

Method:

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice.
Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1 tsp water. Fry well.

xii. Pappadam

Pappadam’s are round crisp flour paste cakes readily available in the market. They are fried in oil and served. Several types of pappadams in different flavours and tastes are readily available in the market.

xiii. Payasam

There are several varieties of ‘payasams’. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of ‘pal payasam’. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

Pal Payasam: Ingredients:

Milk 3 ltrs
Dried red rice 180 gm
Sugar 700 gm

Method:

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam: Ingredients:

Vermicelli 1 cup
Cashew nuts handful
Raisins handful
Water 3/4 cup
Sugar a cup
Saffron a pinch
Milk a cup
Cardamom two or three pods

Method:

Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Wheat Payasam: Ingredients:

Broken Wheat 250 g
Coconut 2 no
Jaggery 500 g
Raisins 10 g
Cashew Nuts 10 g
Ghee 3 tbs
Cardamom 5 g
Dry ginger powder 10 g
Cumin Powder 10 g

Method:

Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.
I Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
When it is done add the third milk and the second milk to the wheat and bring to a boil. When it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu Payasam: Ingredients:

Parippu (Green gram dal) 250 gm
Sarkara (Jaggery) 250 gm
Coconut milk from 2 coconuts
Ghee 2 tbs
Cashew nuts, Raisins for seasoning

Method:

Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashew nuts and raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

xiv. Prathaman

There are various kinds of Prathamans such as Ada, pazham, parippu and palada prathamans.

In ‘Ada prathaman’, rice flour mixed with molasses is formed into a paste, cut into small pieces and boiled in water. To these, coconut milk and molasses are added in proportion. It is then flavored with ghee.

In ‘Pazham prathaman’, plantain fruits of a special kind known as ‘Nentra Pazham’ are well boiled in water till the whole water is dried and the whole thing is reduced to a pulp by constant pressing. Then it is tempered with ghee. Coconut milk is added and the thing sweet in itself, is further sweetened with molasses. The kernel of a dried coconut, cut into small slices is boiled in ghee, and added to it.

The main ingredient used in ‘Parippu prathaman’ is pulse. Many more kinds of prathamans are made of other articles as with Bengal gram, pumpkins etc.

Palada Prathaman

In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.

Ingredients:

Thick milk 3 ltrs
Par boiled rice (dried red rice) 250 gm
Water to mix flour Coconut oil 1 tbs
Sugar 2 tbs
Plantain leaf pieces as required
Sugar 625 gm
Cardamom powder optional

Method:

Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1 tbs coconut oil and 1/2 tbs sugar in it.
Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.
Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.
Note: ‘Ada’ is now available in the market. You can boil ‘ada’ with milk and sugar and make Palada in no time.

xv. Tomato Thokku

Ingredients:

Ripe Tomatoes 1 kg
Ginger 2″ Piece (chopped finely)
Green Chillies 2-3 no (chopped finely or as per taste)
Curry Leaves A few
Mustard Seeds 1 Tsp
Udid Dal 1 Tsp
Asafoetida (Hing) 1/2 Tsp
Turmeric Powder 1 Tsp
Rassam Or Chilli Powder 1 Tsp
Gingelly (Sesame) Oil To pour and temper
Salt 1 Tsp or as per taste
Jaggery 1/2 Cup or as per taste

Method:

Take tomatoes and chop finely, keep aside.
Take a wok, add gingelly oil to it and let it heat. Add slowly mustard seeds, udid dal, ginger, chillies, curry leaves, hing and allow oil to smoke. Stir the ingredients slowly until sauteed.
Add the tomatoes slowly and keep stirring. To it add turmeric powder, salt, chilli or rasam powder. Keep adding little gingelly oil, jaggery and stir until the juices evaporate completely, and the tomatoes resemble a paste form.
Now the Tomato Thokku is ready.
Keep to cool and store it in a sterilized glass jar. Store away from sunlight, or preferably in the fridge. Keep outside 10 minutes before using.
You can relish its taste along with chappathies, idlis, dosas, even curd rice.

xvi. Kheer

Ingredients:

Milk 1 ltr
Sugar 200 gram
Rice 2 handful
Saffron
Peesta
Kismis

Method:

Boil the milk till it becomes 600 grm.
Wash the rice and make grind it to make powder.
Mix rice powder with 50 ml cold water in a bowl.
Mix it with milk and stir it till it becomes a thick paste.
Now put it into a serving dish and garnish with saffron/ peesta and kismis.
Your delicious kheer is ready to serve.

xvii. Lady’s Finger Kichadi

Ingredients:

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

Method:

Slice the ladies finger in small round pieces.
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.
Note: You can use Pavakkai (Bitter Gourd) instead of Ladies Finger as a variation.

xviii. Coconut Chutney

Ingredients:

Coconut Grated 1 cup
Red Chillies(dry) 2 nos
Mustard seeds 1 tsp
Urad dal 2 tsp
Tamarind (dry) 1 small piece
Salt to taste
Sugar 1 tsp
Hing 1 tsp
Oil 1 tbsp

Method:

Grate the Coconuts.
In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute. Let it cool completely. Add tamarind, sugar, hing and coconut and grind it to a fine past
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.

xix. Medu Vada

Ingredients:

Urad Dal 1 cup
Ginger 1 big piece
Green Chilli’s 3 nos
Pepper corns 1/2 tsp
Hing 1 tsp
Curry leaves few
Salt to taste
Oil for deep frying

Method:

Soak the urad dal in water for an hour.
Grind to a paste all the ingredients except oil with as little oil as possible.
Refrigerate the batter for an hour.
Heat oil in deep pan for deep frying.
Shape into Vadas and deep fry on both sides till brown.
Serve hot.

xx. Idli

Ingredients:

Long grain rice 4 cups
Uncle Ben’s Converted rice 2 cups
Urad dal whole 1 cup
Salt to taste

Method:

Soak the long grain rice for 6-7 hours and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste & urad to a fine paste.
Mix all three, add salt and let it ferment atleast for a day.
Steam them and serve hot with Chutney or Sambhar.

xxi. Dosas

Rava Dosa: Ingredients:

Rice flour 1 cup
Wheat Flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chillies 3 nos finely chopped
Mustard seeds 1 tsp
Cumins seeds 1 tsp
Curry leaves few
Salt to taste

Method:

Mix all the flours with salt, green chillies.
Add enough water to get a semi-liquid consistency.
Do the seasoning with mustard, cumin and curry leaves and add it to the batter.
Heat the griddle and proceed as in dosa.

Serve hot with chutney or sambhar

Wheat Flour Dosa: Ingredients:

Wheat flour 2 Cups
Rice flour 1/2 Cup
Curds 1/4 Cup
Salt to taste
Cumin 2 tsp
Green chilies 5 Nos
Water
Oil

Method:

Grind Green Chilies to fine paste.
Mix Everything and let it rest for 3-4 hours.
Add water to make a dosa batter.
Proceed as in dosa and enjoy with chutneys.

Plain Dosa: Ingredients:

Long Grain rice 4 cups
Uncle Ben’s Converted rice 2 cups
Urad dal (whole) 1 cup
Salt to taste

Method:

Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste and urad to a fine paste.
Mix all three, add salt and let it ferment atleast for a day.
Steam them and serve hot with chutney or sambhar.

xxii. Mor Kuzhambu

Ingredients:

Buttermilk 5 cups
Green Chilli (slit) 4-5 no
Cumin seeds 1 1/2 tsp
Coriander seeds 2 tsp
Turmeric powder 1 tsp
Coconut (shredded) 2-3 tsp
Salt to taste
Mustard seeds 1 tsp
Curry leaves 1 sprig
Oil for seasoning

Method:

Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water if the buttermilk is too thick. Add salt and heat on a low flame till the buttermilk reaches room temperature. Take it from the fire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric, jeera, coriander and green chillies. Blend to a smooth paste.
Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
Season it with mustard seeds and curry leaves.

Serve with hot plain rice.

Note: This dish cannot be re-heated on direct fire.

xxiii. Dry Fruit Kesari

Ingredients:

Dry fruits (chopped dates, raisins, cranberries and other nuts) 1/2 cup
Rava 1/2 cup
Sugar 3 tbsp
Ghee 2 tsp
Cardamom powder 1 pinch
Almonds 6 no
Water 1 cup
Food color optional (yellow, orange or red) 3-4 drops

Method:

Stir-fry rava with 1 tsp ghee on low flame till the smell of raw grain goes. Set it aside for later use.
Saute dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame. Add water, sugar, cardamom powder and food color to them and increase heat to high flame. Add roasted rava to boiling water slowly and smoothen out any lumps and mix well. Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
Grease a plate and pour ‘kesari’ into it. Let it cool and get set. Cut it into smaller pieces and garnish it with an almond.
Kesari is now ready to be served.

xxiv. Banana Halwa

Ingredients:

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

Method:

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.
Add sugar and continue stirring until dissolved.
Add nutmeg and cardamom; remove from heat.
Spread halwa into a deep, large plate. Allow it to cool and cut into squares.

xxv. Pulissery

Ingredients:

Pineapple chunks 10 Oz.
Yogurt 4 cups
Turmeric powder 3/4 tsp.
Salt 1 tsp.
Red chili powder 1/4 tsp.
Cumin powder 1 tsp
Water 2 cups
Curry leaves 1 stem
Red chilies 2 no
Mustard seed 1 tsp.
Fenugreek seeds
Oil for seasoning

Method:

Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to very low. Add the yogurt to the mixture. Mix well and turn the heat off.
Season with oil, mustard seed, red chili, fenugreek seed and curry leaves.

xxvi. Mothagam

Ingredients:

Rice 200 ml
Coconut 1 no
Seasame Oil
Jaggery 200 gms.

Method:

Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to a smooth flour. For 1 measure of rice flour take 2 measures of water. Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil. Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form. When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
Grate fresh coconut. Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly. Add a little water to the powdered jaggery and keep on low fire and stir for some time. When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time. Then remove from fire and add powdered cardamoms to this.
Smear your hands with a little seasame oil. Smoothen the prepared rice flour batter with your hands. Make small balls (the size of a lemon). Fill these cups with the prepared coconut-jaggery filling. Put these filled up cups on an idli-plate and pressure cook them.

xxvii. Palada Pradhaman

Ingredients:

Milk 4 cup
Water 2 cup
Condensed milk 1 cup
Butter 2 tbsp
Ada 1/4 cup
Sugar 1/2 cup

Method:

Boil ada by putting it in 2 to 3 cup boiling water. Keep it covered for 30 minutes. Drain water completely.
Heat butter in a pan and fry ada to a light pink colour. Keep it aside.
Boil milk and water in a thick bottom pan. Add boiled ada and reduce heat to low medium while stirring all the time. Keep stirring till milk is reduced by 2/3rd. It takes about 1-½ hours to prepare the dish and now, the color of pradaman should be of pink color. Add condensed milk and cook for 5-10 minutes more. Add sugar and mix it well. Remove from flame.

xxviii. Rice Puttu

Ingredients: (Serves – 5)

Raw Rice 1/2 kg
Coconut 1/2 grated
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.
3.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.

xxix. Dudhi (Chorekka) Pradhaman

Ingredients:

Dudhi 1 and 1/2 Kg
Milk 1 lt or Milk powder 3 ladles
Ghee 1/4 cup
Sugar 2-3 cups
Elaichi powder 1 tsp
Green food colour few drops
Mixed Dry Fruits Cashew, Badam and Kishmish

Method:

Wash and peel the Dudhi, grate, after discarding the seeds. Keep aside.
In a pan fry lightly the mixed nuts in a 2 tsps ghee. Keep aside.
Heat the milk and when hot add the grated dudhi to it, allow the dudhi to become tender and keep stirring the milk.
Now add the sugar, ghee and keep stirring until the milk boils and the sugar melts. It should resemble a semi-solid mixture, finally add the elaichi powder, and the mix of nuts which was fried in a little ghee.
Dudhi pradhaman is ready to eat or slurp like a syrup. Serve hot or chilled after cooling under room temperature.

With Onion / Garlic

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

Method:

Split the banana lengthwise into 3 pieces. Do not peel the skin. Cut it into small pieces.
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.
Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
Season mustard seeds in ghee. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture. Mix well.

Erissery With Pumpkin: Ingredients:

Ripe Pumpkin sliced into pieces 2 cups
Red oriental bean 1/2 cup
Oil 2 dsp
Squeezed coconut milk 1 dsp
Dried chilli 2 nos
Mustard 1 tsp
Curry leaves 2 springs
Salt to taste
Water

Ingredients:

Grated Coconut 1 cup
Small onions 1 or 2 nos
Garlic 2 nos
Cumin 1/2 tsp
Turmeric powder 1/2 tsp
Green chilli 2 or 3 nos

Method:

Cook pumpkin after adding enough water and salt.
Cook red oriental beans separately and mix it along with the pumpkin.
Grind the remaining coconut and saute in a low flame till brown in colour. Keep it aside.
Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be served.

xxxi. Masala Pesarattu

Ingredients:

Moong dal 1/2 kg
Green chillies 5 or 6
Coriander
Curry leaves
Cumin seeds
Salt
Finely chopped onion
Vegetable oil
Ginger 2 inch long

Method:

Soak the moong dal in water for about 4 to 5 hours.
Drain the water from the dal and add: ginger pieces coriander, curry leaves, cumin seeds salt.
Make a paste of these ingredients, but let it be coarse but not fine.
Heat the tava and spread little the paste on it just as you do it for a dosa.
Sprinkle a few drops of oil over it and also sprinkle the chopped onions over it . After it turns golden brown remove it from the tava.
Serve hot with a pickle.

xxxii. Masala Vada

Ingredients:

Channa Dal 1/2 Cup
Toor Dal 1/2 Cup
Urad Dal 1 tbsp
Red Chillies 5 Nos
Ginger 1 ” inch piece
Salt to taste
Curry leaves few
Onions big 1 no (finely chopped)
Oil for deep frying

Method:

Soak all dals together for an hour.
Grind all ingredients except onions to a coarse paste.
Heat oil for deep frying.
Add onions to the paste.
Shape like Vada and deep fry.
Serve hot with ketchup or chutney.

xxxiii. Dosas

Masala Dosa: Ingredients:

For the masala filling

Long grain rice 21/2 cups
Uncle Ben’s Converted rice 21/2 cups
Urad dal whole 1 cup
Methi seeds 1 tsp
Salt to taste
Potatoes 3 nos boiled, peeled and cubed
Onions 1 no
Mustard, Chana dal for seasoning
Chillies 2 nos
Besan 1 tsp
Turmeric 1 tsp
Salt to taste

Method:

Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Grind the soaked rice and urad along with methi seeds to a fine paste.
Mix both of them, add salt and let it ferment atleast for a day.
For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.

Masala Preparation:

In a pan with oil, season with seeds, chilli, add onions. Fry for a couple of minutes, add potato, salt and turmeric.
Cook for some time. Mix the besan with water and add the same to the vegetable mixture. Cook for a couple of minutes and garnish with cilantro.
In a griddle or a non stick flat pan pour a laddle and make it round shape. Pour some oil around it and flip it after bubbling spots appear.
Take a spoonful of Masala filling, fill in the center and close the dosa.
Serve hot with chutney or sambar.

Onion Rava Dosa: Ingredients:

Rice flour 1 cup
Wheat flour 1 cup
All purpose flour 1 cup
Rasa 1 tbsp
Green chillies 3 nos finely chopped
Mustard seeds 1 tsp
Cumins seeds 1 tsp
Curry leaves few
Salt to taste
Onion 2 nos

Method:

Chop onion into fine pieces and reserve.
Mix all flours with salt and green chillies.
Add enough water to get a semi-liquid consistency.
Do the seasoning with mustard, cumin and curry leaves and add it to the batter.
Heat the griddle and proceed as in dosa. Sprinkle some onion on top and let it cook.
Add some oil on the other side and flip. Allow it to cook on the other side.

Serve hot with chutney or sambhar

Spring Dosa: Ingredients:

Long grain rice 4 cups
Uncle Ben’s Converted rice 2 cups
Urad dal (whole) 1 cup
Salt to taste
Capsicum (big) 1 no chopped finely
Onion 1 no chopped finely
Tomatoes 2 nos chopped finely

Method:

Soak the long grain rice for 6-7 hrs and urad dal for an hour.
Dry grind the Converted rice.
Grind the soaked rice to a coarse paste and urad to a fine paste.
Mix all three. Add salt and let it ferment atleast for a day.
Heat a griddle and make a round shape with a laddle full batter.
5.Sprinkle all three vegetables and apply little oil around the edges.
After a couple of minutes flip them to the other side and let it cook.

Serve hot with chutney or sambar.

xxxiv. Pesarattu

Ingredients:

Whole Green Gram 2 cups
Cumin seeds 1 Tsp
Ginger 1/4″
Thai green pepper 2-4
Salt
Onion (chopped finely) 1 no

Method:

Soak Moong Dal for 3-4 hrs.
Grind the soaked moong Dal with cumin seeds, ginger, salt and green peppers for 10-12 mts.
Make dosas like pancake sprinkling few chopped onions on top with little oil.
Serve hot with coconut chutney.

xxxv. Theeyal

Ingredients: (Serves – 4)

Baby onions 1 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 cup
Red chillies 7 no
Coriander seeds 1 tablespoon
Cumin seeds 1/4 teaspoon
Black peppercorns 7
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.

xxxvi. Thoran

Ingredients

Cabbage, long runner-beans / any other vegetable 500 gm (cut in to small pieces)
Coconut oil 2 tsp
Mustard seeds 1/2 tsp
Black gram 1 tsp
Dried red Chilly (cut into 2-3 pieces) 4 no.
Salt to taste
Turmeric powder 1/4 tsp
Red chilly powder 1/4 tsp
Coconut 1 cup
Cumin Seeds 1/4 tsp
Curry leaves 2 sprigs
Garlic cloves 2

Method:

Crush the coconut, cumin seeds, curry leaves and garlic.
Put the vegetable in a pan and boil with salt and chillies. Heat the oil in a pan and sauté ingredients. Add the turmeric and chilly powder, boiled vegetables and crushed ingredients. Mix well and serve hot.

xxxvii. Tomato Rasam

Ingredients: (Serves – 4)

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

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.

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