FAQ
What is Kerala Sadya and what is special about it?
Kerala Sadya is a grand vegetarian feast served on banana leaves, known for its rich culinary traditions and significance during festivals like Onam and Vishu, as well as weddings and celebrations. Its uniqueness lies in the elaborate variety of dishes arranged in a specific order to create a harmonious balance of flavours, textures, and colours.
Sadya, meaning “banquet” in Malayalam, is served on special occasions such as weddings, festivals like Onam and Vishu, and other celebrations.
A typical Kerala Sadya is served on a banana leaf, emphasizing eco-friendliness and tradition. The meal includes a wide array of dishes, often exceeding 25 items, arranged in a specific order. Each item has a unique flavour profile, ranging from sweet and spicy to tangy and sour, creating a harmonious gastronomic experience.
Items and Order of Serving
The Sadya is served from top left to bottom right of the banana leaf. The typical order of serving is:
1. Banana Chips (Upperi): Crispy slices of fried banana.
2. Sharkara Varatti: Jaggery-coated banana chips.
3. Pappadam: Crunchy lentil wafers.
4. Pickles: Spicy condiments like Mango Pickle and Lime Pickle.
5. Inji Curry: A tangy ginger-based dish.
6. Naranga Curry: Lemon curry.
7. Thoran: A dry vegetable stir-fry with coconut.
8. Avial: A mixed vegetable curry with coconut and yogurt.
9. Kaalan: A thick yogurt curry with raw banana or yam.
10. Olan: A mild stew with ash gourd and coconut milk.
11. Erissery: A mildly spiced pumpkin and lentil curry.
12. Pachadi: A yogurt-based dish with vegetables or fruits like pineapple.
13. Kichadi: Similar to Pachadi but spicier, made with cucumber or bitter gourd.
14. Rasam: A tangy, spicy soup made with tamarind and spices.
15. Sambar: A lentil-based curry with vegetables.
16. Parippu: Yellow lentil curry served with ghee.
17. Rice: Red matta rice, served as the main staple.
Desserts in a Sadya
Desserts, known as Payasam, are served towards the end and vary widely. Common types include:
• Ada Pradhaman: Made with rice flakes, jaggery and coconut milk.
• Palada Payasam: A milk-based rice pudding.
• Pazham Pradhaman: Made with ripe bananas and jaggery.
• Parippu Payasam: A dessert with lentils, coconut milk and jaggery.
• Boli (Boli is a thin, sweet flatbread made from common flour, lentils usually chana dal, sugar, ghee)
What makes the Sadya special is its reflection of Kerala’s philosophy of harmony and togetherness. Its vegetarian nature and reliance on natural ingredients also make it a sustainable culinary tradition. The Kerala Sadya is not just a meal; it is an experience that celebrates the state’s vibrant culture.
