Onam, a festival native to Kerala , reveres the memory of a local demon king, Mahabali, who was ousted from his kingdom by Lord Vishnu. So attached was the king to his country and subjects, that he was granted permission to return once a year. The day is celebrated with much gaiety and enthusiasm with sports, snake boat races, songs, floral decorations, dances and, of course, many splendoured feasts.

1. Cucumber Pachadi

Cucumber 250 gm.

Curd- 1 cup

Ginger- a small piece, chopped

Chilli powder- to taste

Mustard powder- to taste

Coriander leaves- a few

Cumin seed powder- to taste

Salt- to taste

Pepper- to taste

Peel and grate cucumber. Mix curd with the spice powders and beat well, adding salt. Mix in cucumber and ginger. Decorate with a sprinkling of chilli powder and coriander leaves.

White Pumpkin - 250 gms.

Drumsticks - 2

Carrots - 2

Potatoes - 2

Beans - 100 gms.

Yam - 100 gms.

Coconut (grated)- 1 cup

Green chillies- 8

Red chillies- 2

Cumin seeds- 1 tsp.

Tamarind paste 1/4 tsp.

Salt- 1 tsp. (or to taste)

Coconut oil- 2 tsp.

Yoghurt -1/2 cup

Curry leaves- a few

Chop all the vegetables evenly into long thin pieces, and cook them with turmeric, salt and little water.

Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yoghurt.

Add the ground masala to the cooked vegetables, and let it simmer on a low fire.

Garnish with curry leaves and coconut oil.

Raw Bananas (nentrankai)- 3

Yam (Senai)- 250 gms.

Freshly grated coconut- 1 cup

Green chillies- 4

Cumin seeds- 1 tsp.

Red chillies (powdered)- 4

Curd- 3 cups

Salt- 1 tsp.

Black pepper (powdered)- 1 tsp.

Coconut oil- 4 tsp.

Mustard seeds- Â1/2 tsp.

Fenugreek seeds- 1/4 tsp.

Curry leaves- 2 tsp.

Wash, peel and cut the bananas and yam into cubes. Cook the vegetables in a little water with chilli powder, pepper powder and salt, till tender and dry. Grind the coconut, green chillies and cumin seeds to a fine paste. Add the paste to the vegetables. Add curd while stirring continuously. Cook for five minutes or till the gravy is thick. Remove from fire. In a frying pan, put the mustard seeds in hot coconut oil. When the seeds start to splutter, add the fenugreek seeds. Season the gravy with this. Garnish with curry leaves and serve hot with rice.

Red Pumpkin- 250 gms.

Green chillies- 3

Red Beans (Payaru or Karamani)- 250 gms.

Thick coconut milk- 1 cup

Salt- to taste

Coconut Oil- 2 tsp.

Curry leaves- 2 tsp.

Cook the red beans in a pressure cooker with minimum water. Add red pumpkins, cut green chillies and salt and cook till pumpkins are fully cooked and fairly dry. Add the coconut milk and stir thoroughly. Remove from fire. Add coconut oil and garnish with curry leaves. Serve hot with rice.

Yellow Pumpkin- 500 gms.

Toor Dal- 1 cup

A lemon sized ball of tamarind soaked for 5 minutes

Jaggery -1 tbsp.

Sambhar masala-2 tbsp.

Turmeric powder-1/4 tsp.

Dhania powder-1 tsp.

Red chilli powder- 1 tsp.

Cumin seeds- 1/2 tsp.

Mustard seeds- 1/2 tsp.

Whole red chillies- 3

Curry leaves- 1 sprig

Onions- 4

Tomato- 1

Coriander leaves (chopped)- 1 tbsp

Garlic- 2-3 flakes

Salt- to taste

Oil- 2 tbsp.

Wash and pressure cook dal until very soft. Add tamarind, 1/2 tomato and 1 chopped onion to the dal. Chop the remaining onion and tomato to medium or fine pieces. Heat oil. Add mustard seeds, curry leaves and allow to splutter. Add onion, pumpkin, tomato and stir fry for 2 minutes. Add dal and bring to a boil on high. Add enough water to get sambhar consistency. Simmer for 12-15 minutes on low fire, till it releases a flavour. Add chopped coriander leaves before serving. Serve hot.

White Pumpkin- 250 gms.

Grated Coconut- 3 tbsp.

Cumin seeds- 1 tsp.

Green chillies- 3

Rice or Rice Flour- 1 tsp.

Mustard- 1/2 tsp.

Black gram dal- 1/2 tsp.

Salt to taste

Oil for cooking

Wash and cut the pumpkin in cubes and cook with salt. Grind grated coconut, cumin seeds, green chillies and rice into a smooth paste. Add this to the cooked vegetable mix, and boil. Add coconut oil and season with mustard seeds and black gram dal.

Serve with rice and pappadams.

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