Tamil Nadu: From Sadhyas to indoor Pookalams, Kovaiites in mirthful Onam mode
Coimbatore: “In comparison with last year, the cost of vegetables has drastically come down this season in Coimbatore. One of the reasons being local farmers in Kerala have begun cultivation. Drop in cost of vegetables has made it possible for those who celebrate Onam purchase them generously,” says K.M. Basheer of the Vegetable Wholesale Association here.
Foreseeing the price rise of flowers, homemaker Manju Paul put aside funds to purchase flowers generously as she does not want to compromise on her Pookalam this year.
Following the spells of rains that we have been experiencing this week, a majority of Mallu homes will have their Pookalams indoor.
Ahead of Onam, educational institutions too celebrated this summer harvest festival that is regarded paramount for the Malyali population. City-based VLB Janakiammal College of Arts and Science, KIT-Kalaignar Karunanidhi Institute of Technology and Sri Krishna Institutions (SKI) celebrated this festival in a grand manner.
A few city-based eateries are offering the Onam Sadhya. For the last five years, Unikrishnan Namboodiri, temple priest and Ayurvedic doctor from Kerala has been assisting the kitchen staff at city-based ‘Ente Keralam’ restaurant in preparing the ‘Onam Sadhya’.
Unnikrishnan has to his credit 40 years experience in preparing this spread. In between supervising the preparation, he told Deccan Chronicle that the sadhya that had limited items in the past has become a lavish spread in present day scenario.
“I have come to firmly believe in the link between spirituality, good health and food. Preparation of the feast here hence commences and ends with a prayer, seeking good health and well-being, and thanking the Gods for their benevolence,” he says.
Unnikrishnan further explained that 'sadhya' when consumed in a prescribed order and between 11 am and 1 pm gives best health results. A majority of ingredients that are used to prepare the ‘Onam sadhya’ at Ente Keralam are sourced from Kerala. “No item in sadhya served here causes any digestion trouble. It is prepared in the traditional method sans garlic or onion,” he adds.
