Our Onam memories: Food, Film and Festivities
Onam is a feeling, rather than just a festival for us. The days leading to Onam are an anticipation of new clothes, sadhya, and the overall festivities. Onam days, and the Onam celebration at school, college, communities prior to or after Onam are the moments that stay with us, to cherish.
When we started Tocco, Onam became more personal. It’s a reminder of childhood kitchens, the chaos of sadhya preparations, and the joy of everyone eating together. We, Reshma and Annu, the co-founders of Tocco, are delighted to share some of those memories and favourites of Onam
Best Onam memories
Reshma: From school days to college and then with family, I’ve been part of countless Onam celebrations, each one unique, each one still fresh in my memory. It’s hard to pick a favourite. But the one that feels closest to my heart is how we recreated an Onam experience through Tocco, right here in Mumbai. For me, Onam in Mumbai had always felt like just another working day. I deeply missed the fun back home, the early morning temple visits, the excitement of wearing new clothes, the joy of making a pookkalam, and of course, the sadhya that brought everyone together.
After Tocco, things changed. We wanted to bring those moments of home to Mumbai, for everyone who longed for the Onam they remembered from childhood. In our very first year, we stayed up late, hand-packing Onam sadhya parcels led by our wonderful chefs, Uma and Lakshmi. By the second year, we went a step further and hosted an Onam experience at home. It was wonderful to have people gathered, shared a meal, and filled the room with laughter.
That’s the beauty of Onam for me now: not just reliving my own memories, but creating new ones together.
Annu: I must say, the Tocco Onam moments are truly special. But there’s another Onam memory that I hold very close to my heart. During my undergrad years in Chennai, Onam always coincided with study holidays, which meant celebrating away from home, in the hostel, squeezing in moments of joy between books and exams.
I still remember my third semester vividly. A group of us, Malayalees and non-Malayalees alike, gathered in the hostel courtyard to make a pookkalam. Playing in the background was The Boat Song by Agam band, setting the perfect mood. We even gave our celebration a name: Fusionam. Dressed in set sarees, with the hostel arranging a small sadhya for us, it felt like we had created our own little slice of Kerala right there.
It wasn’t Onam with family, but it was still filled with laughter, colour, and so much happiness.
Onasadhya specials
While certain vegetarian dishes are a staple during everyday meals, there are a few dishes which are reserved for a Sadhya experience, and we look forward to savour them during Onasadhya.
Reshma: Kaalan tops my list! A dish I usually don’t get to have during other days. The thick consistency, chunky pieces of raw banana, blends so well with rice. Here’s a quick recipe:
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Cook diced yam/raw banana with turmeric and salt.
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Grind coconut + cumin + green chili into a paste. Mix into thick curd.
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Add to the cooked yam, simmer till thick.
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Temper with mustard seeds, curry leaves, and a dash of black pepper.
Consistency is key!
Annu: My favourite is Pazham Pradhaman, truly a Sadhya surprise. Our Amma, and our aunt who we fondly call Ammachechi are true artists when it comes to making the Pazham pradhaman. Here’s their recipe which has not only garnered them with fans, but even winning a competition:
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Boil/ steam 2kg Nendran banana and peel the bananas when it cools down. Blend the boiled banana in a mixer to make a paste.
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In an Uruli, or a wide vessel, add enough ghee to sauté the banana paste. Sauté it well until it turns slightly brown.
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Add the Sharkara Paani (jaggery syrup) made of 1.5kg jaggery little by little to the brown banana mix, and keep sautéing. The jaggery syrup is the sweetener for the payasam, so add as much to appeal your sweet preference.
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When it’s well combined and cooked, add a seasoning of cardamom powder.
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Add ‘randaam paal’ (less thicker coconut milk) to the mix, and cook well.
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Add the ‘onnaam paal’ (thicker coconut milk) and cook more.
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In another pan, shallow fry cashews, raisins and coconut bits until it turns golden brown.
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Once the payasam is well cooked, add the fried cashew-raisin-coconut bits
You will lick it off your vazhayila (banana leaf)!
Movies we love
After the Onasadhya, we crash to the couch playing a malayalam movie. When we were young, it had to be a Lalettan’s (Actor Mohanlal) movie, recently there have been other favourites added to the list too:
Reshma: I’m a Lalettan fan, and my list will have mostly his movies
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Kakkakuyil: A hilarious heist comedy born out of Priyadarshan-Mohanlal combo. The combo says it all! Watch on Prime Video
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Devadoothan: Mohanlal at his soulful best. The haunting music and story always tug at my heart, making it a ritual watch. Available on Disney+Hotstar
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Maheshinte Prathikaram: Simple, earthy, and filled with humour. Fahad Fasil’s best. It feels like catching up with an old friend, and that comfort is perfect for festival days. Available on Amazon Prime Video
Annu: I have favourites across all genres, and across generations
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Manichitrathazhu: A classic, you might wonder why a thriller during Onam. Manichitrathazhu never fails to surprise, keeping me hooked. Available on Disney+Hotstar
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Sandesham: The best political satires of all time. I have no idea how many times I have rewatched this, and the familiarity is exactly what I want during Onam. Watch on YouTube
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Kumbalanghi Nights: An addition in recent times, taking me through the beauty of Kumbalanghi but also giving laughs and moments. Watch on Amazon Prime Video
Onam playlist
During an Onam day, from the time we wake up, we play the Onam songs along with some of our other malayalam favourites in the background. The Onam vibe is not complete without the songs. Here are our Onam playlist:
Why Onam Matters to Us
When we started Tocco, the dream was to bring food memories like these to people everywhere. For those living away from Kerala, Onam can sometimes feel like something you watch from afar. But with every packet of banana chips, every jar of pickle, every masala blend, we hope to bridge that distance.
Onam is proof that happiness can be found in small things: a perfectly roasted coconut topping, a familiar song playing in the background, or a family crowding around the same banana leaf.
Here’s wishing you an Onam filled with warmth, laughter, and food that feels like home