ONAM SPECIAL !!! Sadya Vibhavangal…


Onashamsagal…Happy Onam 🙂

Onam is a festival celebrated in Kerala during harvest season. It has a story behind it too. Since this is probably the only festival that most Keralites celebrate, I will briefly explain the story behind it and the celebrations and activities done during this season 🙂

Story telling time 😛 Long ago, there was a mythical King called Mahabali who ruled Kerala. This is considered the golden era of Kerala because during his rule, the subjects were very happy and joyful. The people felt very secure and there was not a lot of crime, supposedly! It is believed that King Mahabali visits his people every year to see how they are doing. So during the harvest period, post the autumn season, people celebrate the homecoming of King Mahabali and commemorate the Vamana avatar of Vishnu.

The festive time falls during Aug-Sep. During this time, children and ladies put Pookalam, a floral arrangement on the floor with various designs. When we were in school and colleges, we used to have Pookalam competitions. The team that puts the best design wins the title. It used to be so much fun during those times. We would go 5-6 hours before the competition. While some of us take out the petals of the flowers, getting the flowers ready for the pookalam, others draw the design on the floor and few others contribute by just cheering us up to bring out the spirit of Onam 😀 We have other activities very unique to Kerala that are held during this festive time. Vallamkali (Boat race), Pulikkali etc. are just couple of them.


However, of all these things, the highlight of Onam for most of us is the Onasadya or the Onam Feast. Since this is the harvest season, there is an extravaganza of food during this time. Onam is celebrated for 10 days. It starts on Atham-First day and ends with a bang on Thiruvonam-Tenth day. On Thiruvonam, during lunch time, the onasadya is served on a banana leaf and there are about 15 items served for that meal. From region to region the dishes could vary and the numbers could differ too. There is a way that the banana leaf is placed and the way each dish holds a specific place on the leaf.

I have been wanting to put together a page which would give a good repository of all the items/dishes made during Onam. Enjoy this great season with great food, be cheerful and bond with your family, for that’s the spirit of Onam 🙂 Once again, Happy Onam to all !!!


Carrot thoran(Stir fry)


Any meal in Kerala is incomplete without a vegetable stir fry. There are 2 most popular types of these stir fries. It could be ‘Thoran’, which is basically veggie seasoned with a coconut ground mixture. The other is called ‘Mizhukkupurattiyathu’/’Mizhukkuparatti’. This is a more simple style of preparation which doesn’t use any kind of spices. I will post the recipe of one of those in the coming days.

Here I have made carrot thoran. One of the easiest and fastest recipes. Thoran is usually made with vegetables like carrot, beans, long beans, cabbage, okra, beetroot etc. Now that is also because these are mostly the vegetables that are commonly available in Kerala/India. There are very slight variations when using different vegetables. For instance, beet and carrot is grated and the other vegetables are chopped finely. Similarly, when using cabbage, you also put ginger and turmeric powder. Anyway, after coming here, I have made thoran using grated broccoli and asparagus too. They also taste equally good 🙂



Carrot – 2 nos.
Mustard seeds – 1/4 tsp
Coconut oil – 1 tbsp
Salt – to taste(apprx. ¼ tsp)

To grind:-
Grated coconut – 1/3 cup
Shallots – 5 nos
Garlic – 2 medium pods
Green chilli – 2 nos
Curry leaves – 8-10 leaves
Cumin seeds – 1/4 tsp


1. Grate carrot and keep aside. In a pan, heat coconut oil and add mustard seeds. Once the mustard seeds splutter, add grated carrot to it.
2. Sprinkle some water on the carrot. Also add salt at this time. Cover and cook till carrot is soft.
3. Meanwhile, grind all the ingredients in the ‘To grind’ section in a mixie/blender using very little water(about 1 tbsp). The ground mixture should be mostly dry and not watery.
4. Once carrot becomes slightly soft, add the ground mixture to it and mix well.
5. Allow it to cook for another 5 mins and remove from stove.

Serve with rice and sambar or moru 🙂