The legend of King Mahabali and the Vamana Avatara of Lord MahaVishnu constitute the basis of Onam festivities. There is a story popular in India that Bali bowed his head for the third step of Vamana, and he was pushed down to the underworld. However, the Puranas do not narrate such an anecdote. Bhagavatam and Brahmanda Puranas say that Bali told Vishnu that his third step could be on his head or shoulder. The malevolent Vishnu as Trivikrama pardoned his devotee and bestowed upon him the title of ‘Indra’ as explained in the Bhagavata. The notion of Bali’s annual visit to his people might have developed from him being a Chiranjeevi.
This myth aside the Vamana-Bali story finds its place in Vana and Shanti Parva of Mahabharata. It describes the birth of Mahavishnu as Vamana ,the young Brahmachari son of Aditi, who approached the Danava King Bali and measured the whole world with his three steps. The Skanda Purana narrates that the capital city of Mahabali was close to, Someshwara of Vastrapath in Saurashtra Desham. Mahabali is said to have conducted Aswamedha yagna on the banks of river Narmada . The Vamana Purana specifies that Vamana lived in Kurukshetra. Thus, the legend of Mahabali, which was prevalent in the Deccan region seems to have arrived in Kerala in the 11th and 12th centuries. Probably the exodus of people from the North, West, and the Deccan region of India in the wake of Islamic invasions might explain the expansion of the legend of Mahabali to Kerala.
Onam in ancient days was a festival celebrated in the Dramida Desa which encompassed today’s Tamil Nādu and Kerala. Sangam text Maduraikanchi, written by Mankudi Maruthanar details the Onam festivities in the Pandya Kingdom. In the Seventh-century work Thevaram, the Shaivite saint Thirugnanasambandar wrote about the Onam celebrations during the Tamil month of Aipassi in the temple of Kapaleeswarar at Mylapore. Nalayira Divyaprabandham of Vaishnava Alwar saints also detail the Thiruvona Thiruvizha marked as the birthday of Vishnu.
Modern Onam celebrations involve two aspects – Social festival and household festival. flower carpets, gifts, delicious feast, games etc are a compulsory part of the celebration. Foodialogues brings to you a simple yet traditional Onam sadhya menu and recipes for you to prepare and enjoy.
SIMPLE ONAM SADHYA MENU
- MATTA RICE COOKED
- MORE KUZHAMBU
- ARACHUVITTA SAMBHAR
- AVIAL
- MOREKOOTU
- BEANS THORAN
- KADALA MEZHUKKUPURATTI
- ADA PRADAMAN
- NEIAPPAM
- NENDRAN BANANA CHIPS
- PAPPADOM STORE-BOUGHT
ADA PRADAMAN RECIPE:
Ingredients for Ada Pradaman recipe:
- Ada ½ CUP
- Jaggery 1 Cup
- Thin Coconut Milk 1/2 Cup
- Thick Coconut Milk 1 Cup
- Ghee 1 Tbsp
- Cashew Sliver 1 Tbsp
- Coconut Slivers 1 Tbsp
- Cardamom Powder 1/4 Tsp
Preparation method for Ada Pradaman:
- Soak 1/2 cup ada (use ready-made store-bought ones) in hot water for 15 mins, then rinse it well.
- Boil water enough to immerse the ada and cook until soft. It should only be slightly soft.
- Drain water and set it aside.
- Add 1 cup jaggery with 1/2 cup water, bring to a slow boil until jaggery completely dissolves. Switch off the flame.
- Strain through a metal strainer to remove impurities if any.
- Now add jaggery syrup back to the pan. Let it boil until it is slightly thick. Add soaked and cooked ada.
- Cook till soft and jaggery syrup is absorbed well.
- Now add 1/2 cup thin coconut milk.
- Cook for few mins in low flame.
- Payasam thickens after a few mins.
- Then add 1 cup first thick coconut milk little by little.
- Mix it well. Let it cook on low flame till it begins to bubble.
- Add 1/2 tsp ghee.
- Add 1/4 tsp cardamom powder.
- Heat 1 tsp ghee – fry 1 tbsp coconut pieces till golden brown, remove and set aside.
- Then add cashews and fry till golden, set aside.
- Add fried coconut, and cashews.
- Mix well and switch off the flame.
BEANS THORAN RECIPE:
- French Beans Chopped 1 Cup
- Salt To Taste
To Temper:
- Coconut Oil1 Tbsp
- Mustard Seeds 1/2 Tsp
- Red Chillies Broken 2
- Curry Leaves Few
Grind Coarse:
- Grated Coconut 3 Tbsp
- Small Onion 4
- Green Chilli 1
- Jeera1/2 Tsp
- Turmeric Powder 1/4 Tsp
Preparation Method for beans Thoran:
- Cook beans with salt till soft and cooked.
- Grind the listed ingredients to a coarse paste.
- Add oil to a heavy bottomed pan. Add the tempering. When the mustard seeds crackle, add the beans and the paste. Sauté for 5 minutes. Remove from flame.
KADALA MEZHUKKUPURATTI RECIPE:
Ingredients for Kadala Mezhukkupuratti:
- Brown Chana Cooked Soft. 1 Cup
- Onion Finely Chopped 1 Medium
- Ginger Grated 1 Tbsp
- Garlic Crushed 1 Tbsp
- Coconut Gratings 2 Tbsp
- Turmeric Powder 1/2 Tsp
- Red Chilli Powder 1 Tsp
Coriander - Powder 1.5 Tsp
- Salt To Taste
To Temper:
- Coconut Oil1 Tbsp
- Mustard Seeds1 Tsp
- A Small Sprig Curry Leaves
- Red Chillies Broken 2 Broken
Preparation Method for Kadala Mezhukkupuratti:
- Take oil in a heavy bottom pan. Add all the tempering.
- When the mustard splutters add the ginger, garlic, onion, and coconut. Sauté till the onion turns pink.
- Add the Channa and sauté well with the required salt and the spice powders.
- Keep covered on low flame for 5 minutes. Remove and serve.
