Festival of harmony

Abu Dhabi Malayalee Samajam celebrates Onam in style

Onam, celebrated over the last weekend with much fanfare in the UAE, is the picturesque harvest festival of Kerala that brings 10 days of colour, feasting, boat races, song and dance to the south Indian state.

According to a legend, the state's most colourful festival celebrates the golden age of king Mahabali, the mythical ruler of Kerala. The festival is meant to welcome the spirit of king Mahabali, express the people's gratitude and assure him that his people are happy.

The beginning of the festival is marked by putting floral decorations (pookkalam) in front of each house. Several cultural activities happen during the 10 days. One of them is the Kathakali dance that re-enacts the stories of beloved epic heroes and virtuous women.

Pulikali, also known as Kaduvakali, is a common sight during Onam. Performers painted like tigers in bright yellow, red and black, dance to the beats of instruments like udukku and thakil.

The Vallamkali (boat race) is one of the main attractions of Onam – about a hundred oarsmen row huge and graceful boats called odee in the lagoons of Kerala.In the evenings, girls perform the Kaikottikkali in the open, dancing around a traditional brass lamp.

Food is also an important part of the festival. Mouth-watering dishes of vegetables, salads, pickles, banana delicacies, curries, rice and sweets are served in the traditional manner on banana leaves. Onam food is a treat for the eyes too.

Considering the significant Keralite population in the Gulf, Onam is celebrated in a big way. The Abu Dhabi Malayalee Samajam is one of the organisations in the UAE celebrating the festival with a week of activities ranging from competitions, harvest songs and dances to food.

On August 23, the Samajam, along with many sponsors, arranged the Onam feast at its premises. Nearly 1,600 people from different walks of life and from different parts of the world enjoyed the traditional lunch that featured 27 items.

In line with tradition, sweet, salty banana chips, accompanied by a small variety of bananas, were the starters. This was followed by pickles of mango (kadumanga), ginger (inchi) and lemon adding to the taste of the food.

The tri-coloured (red, yellow, and white) pachadi made out of beetroot and vellarika and a special pachadi made of mango with buttermilk went with the first round of nelmani rice. Other delicacies which followed were avial, thorran (cabbage), perip cooked in toor dal with green peas, olen, a mixed vegetable of potato and dal, padippa and kichadi.

Delicious sweets included three different types of payasams – adapayasam (a delicacy of coconut and jaggery), semiya payasam and parrip payasam.

Pulisery (pineapple cooked in buttermilk), rasam, sambar, ghee, papadam and pachchamore was served with another round of rice and concluded the sumptuous lunch.

While Onam celebrates the harvest season, it also symbolises the harmony amongst people of all faiths.