Today, Malaylees everywhere come together to celebrate Thiruvonam, the 10th day of the Onam festival that began on Aug 20, with vibrant festivities in households around the world.

Onam is Kerala’s rice harvest festival, but it extends beyond harvest festivities. Its origins intertwine with the Hindu mythology of Mahabali, which celebrates the return of the benevolent demon king to his beloved Kerala.

According to legend, Mahabali ruled wisely and compassionately over all realms. However, the gods grew concerned about his popularity and sought help from Lord Vishnu.

In the guise of Vamana, a poor Brahmin boy, Vishnu appeared before Mahabali and requested for land that could be covered in three paces. Taking pity on the lad, Mahabali agreed – only to watch as Vamana expanded to cover the sky and the netherworld with the first two steps.

Mahabali then offered his own head to Vishnu before he could take the third step. Moved by the demon king’s humility, Vishnu blessed Mahabali and sent him to Pathala, or the netherworld, with permission to visit his subjects once every year.

As such, Thiruvonam fetes Mahabali’s return. Over time, however, the legend and religious significance have largely taken a backseat, and today, it thrives as a cultural celebration among Malayalees.

As with most Malaysian festivals, food lies at the heart of Onam festivities. On Thiruvanam, families prepare and enjoy Onam Sadhya, the opulent Onam feast.

The banana leaf meal is fit for a king – quite literally, as it is thought to be prepared for Mahabali’s annual homecoming. Anywhere from 10 to 20 dishes are savoured, with almost every predominantly vegetarian dish boasting a distinct Keralan identity.

Highlights include “inji puli”, or ginger tamarind – a tangy delicacy featuring ginger, chillies, tamarind, jaggery, and spices – and “avial”, a thick coconut-based stew traditionally known for its mix of 13 vegetables, including beans and carrots.

Then there’s the grand finale: “ada pradhaman payasam”, a velvety dessert made with rice flakes, jaggery, and coconut milk, epitomising the sweetness of the festival.

Despite its grandeur, tradition dictates laying the banana leaf on the floor and savouring the meal with one’s hands to signify equality and humility.

While celebrations in Malaysia are distinct from those in Kerala, certain aspects remain unaltered. The day commences with early baths, home cleaning, floral arrangements and twinkling lights, and front doors adorned with intricate rice-flour designs.

Then there’s the traditional dress, often featuring a combination of white and gold. For women, the kasavu cotton saree takes centre stage, identifiable by its gold-threaded border.

Men wear the traditional mundu, resembling a waist-worn sarong, again characterised by plain white cotton cloth with a gold border.

The minimalist attire bears practical and cultural significance, as the white cotton fabric provides comfort in the heat, while the gold border symbolises luck and prosperity.

These colours also honour Lord Vishnu, making them a common sight during religious ceremonies and festivals.

While today is the 10th day of Onam, post celebrations often take place in the days thereafter. If you happen to visit Kerala at this time, don’t miss the events less common in Malaysia such as Vallam Kali, aka the snake boat race, or the Thiruvathirakali dance, which features eight to 10 women in graceful performance.

So, if you’re lucky enough to have been invited to partake in Onam celebrations at a Malayalee home, cherish the occasion – and, as you bid adieu, remember to say “Onam ashamsakal” or Happy Onam!