‘Onapookkalam’ (flower spread) is a symbol of togetherness. During Onam, it finds a place in many households for 10 days, starting from Atham ‘nakshatram’ (star) in the month of ‘Chingam’.
It is this time of the month that a tiny white-coloured flower called ‘Thumbapoo’ finds place in the floral carpet as the community believes that it is one of the favourite flowers of the legendary king Mahabali. Along with this flower, petals of rose, marigold, and chrysanthemum take myriad forms.
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As ‘Thiruvonam’ sets in on the 10th day of the same month, the festive mood gets intense as Keralites welcome king Mahabali by spreading the floral carpets, inviting friends and savouring ‘Onam-sadya’.
Onam is a festival that cheers people in many ways. And those celebrating it in the City of Destiny cannot help getting nostalgic.
“In my hometown (Thrissur), we celebrate it with our cousins and friends. Swinging in the backyard, donning ‘onakodi’ (traditional attire) and eating to our heart’s content are some of the memories associated with the festival celebrated in our place,” says Ansuha, a newly married woman.
As women get busy in their kitchen to dish out traditional delicacies, some are prepared days ahead.
“Nendram-pazham (ripe plantains) chips and banana chips can be prepared and stored in advance. These snacks can be made in different flavours and find a significant place in the traditional spread,” says Suraja, who celebrated the festival with her family and friends in the city.
‘Onam-sadya’ includes a dozen varieties of food and the most irresistible delicacy of all appears to be ‘ada-pradhaman’ (kheer).
Keralites round off the meals with ladles of ‘ada-pradhaman’ served on banana leaf. “This can be relished with a banana or a Kerala ‘papad’ or a mix of both,” explains Satheesh Kumar, a businessman, demonstrating the same.
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