INTRODUCTION
Sadya is the traditional feast served in Kerala, for birthdays, marriages and festivals like Onam, Vishu etc. Traditionally a vegetarian feast, it is served in a plantain or banana leaf. The diner sits cross legged on the floor and fills his stomach. It is usually offered as lunch. The items include, plain boiled rice, papadum, plain yogurt or buttermilk, banana or plantain chips, a bundle of curries, and two or more sweet dishes.
There is a specific place for each item on the leaf, making it easy for the server to understand the requirements of the diner from the leaf. For example, while the pickle is served on the top left corner, the banana is kept on the bottom left corner.
The items on the leaf varies depending on each district, and some people also include non vegetarian dishes in the feast. For example, in the capital city, Thiruvananthapuram, boli is also served which is not served in many other districts. The feast is eaten with hands. Preparations for the sadya begin the night before, with members from in and around the house, serving the feast, helping. The process' include scraping of coconut and cutting of vegetables.
Usually, family members themselves serve the diners since it gives a personal touch and a note to detail. Conventionally, the feast is ended with the chewing of betel leaf with lime and arecanut, which helps in proper digestion.
INGREDIENTS
Coconut is the main ingredient used in several of the dishes as it is abundant in Kerala. Coconut milk is also used, while coconut oil is used for frying. Though traditional and seasonal vegetables are used, some people also use vegetables such as carrots, pineaplle and beans. However, onion and garlic is not usually used.
ITEMS
Plain Boiled Rice
A thick lentil dish eaten with rice, papadum and ghee, called parippu curry.
Sambar, which is a thick gravy made of lentils, tamarind, coconut, vegetables like drumsticks, tomato, etc., and flavored with asafoetida.
A watery dish made of tamarind, tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper, etc. It is very spicy in taste and aids in digestion and is very healthy. It is called rasam.
Aviyal is a thick mixture of various vegetables, yogurt, and coconut. It is seasoned with coconut oil and curry leaves. This dish is usually made of leftover vegetables.
Kaalan: Made of yogurt, coconut, and any one vegetable like "nendran" plantain or a tuber-like yam. It is very thick and more sour than avial.
A preparation of pumpkin, coconut milk, and ginger seasoned with coconut oil- Olan
Koottukari: One or two vegetables like banana and coconut with a hot and sweet taste.
Kichadi: Made of yogurt and cucumber in raw or cooked form.
Pachadi is a sweeter form of kichadi, but made with pineapple, grapes and coconut.
A curry made of ginger, tamarind, green chilies, and jaggery, and said to be as healthy as 106 curries put together- Injipuli
A sauteed dish of vegetables such as peas, green beans, raw jackfruit, carrots, or cabbage (usually) with grated coconut traditionally called thoran.
Spicy pickled raw mango/lemon/lime, etc.
Pradhaman or payasam is the dessert, which is a thick liquid made with white sugar or jaggery to which milk or coconut milk is added. There are several payasam's, but in marriages the main one is palada payasam along with one or two more payasams.Some of them are:
Palada pradhaman- made of flakes of cooked rice, milk, and sugar.
Pazha pradhaman- made of cooked "nendra" plantain in jaggery and coconut milk.
Gothambu pradhaman- made of broken wheat.
Parippu pradhaman- made of green gram.
Chakka pradhaman- made of jackfruit.
kadala pradaman- made from black gram.
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