Onam is not exactly the time that makes me feel glad that I am in Boise, USA, half the globe away from my hometown, Cochin. So I've decided that the best way to celebrate the festival is to share its joy with all Mallus and non-Mallus of the world. I can imagine Kerala now and the blanket of festivity that must have settled on the land. Onam is a festival that scores over all others by its sheer timing. It comes after the monsoon. When the rivers, wells and lakes are full. When puddles still mar the streets. When crops wave luxuriantly in the breeze. When children are unexpectedly home from school because of heavy rains... I can still remember the sheer joy of those unexpected holidays! Onam is not a religious festival. Everybody celebrates it, irrespective of religion or caste. One of the advantages of being in a city is that you get to see Onam arriving much before the others. How, you ask? The Durbar Hall Grounds -- the ubiquitous exhibition ground -- is dug up at least a month in advance, to erect temporary stalls to sell various items. I remember the time when there used to be long queues in these stalls for palm oil (a cheaper substitute for coconut oil) and sugar. I don't think there are queues any longer -- simply because palm oil is no longer cheaper. The city is lit up at night -- illuminations in parks, trees and buildings. The narrow roads become narrower as sellers flock the footpaths... ah, that's Onam! My dad is a volunteer of a social service organisation that arranges for cooks to prepare the delicious palada pradhaman (a sweet pudding made of rice, milk and sugar) -- the king of all dishes. I've seen giant urulis (a kind of utensil which can accommodate 300-400 litres) filled with boiling milk being constantly stirred by expert cooks on Onam eve. The main event on Onam day is, what else, the Onasadhya. The ladies of the household are up early that day to begin the preparation for this feast. The food is served in large freshly plucked plantain leaves, each item in specified order. Kichadi, pachadi, eliseri, puliseri, olan, aviyal, pappadam, banana chips, all these make up the top half, from right to left. Pickles take up the bottom left corner. But all these are just side dishes for the hot steaming puzhukkal ari (boiled rice) to be eaten with sambar, kaalan, rasam and buttermilk. Excuse me, my mouth is watering at the thought! I've already made up the menu for my Onasadhya here. For banana chips I've to make do with French fries; fresh vegetable salad for all the curries outlined above, and I'll have to drink Coke, of course, not payasam! The main course will be a pizza or burger... Raghuram Bharathan wishes everyone Happy Onam from Boise.
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