Traditionally served for lunch on a banana leaf, the sadhya (banquet/feast) is an elaborate preparation and makes for a wonderful sight – bursting with freshness of colour and rich, earthy flavours.
The sadhya’s main component is kutthari, the semi-polished brown rice of Kerala. Olan is a preparation of white gourd and coconut milk, seasoned with ginger and coconut oil. Rasam, much like a soup, is made primarily of tamarind, tomatoes, and hot spices like black pepper and chili pepper, asafoetida, coriander etc. Puli inji
Traditionally served for lunch on a banana leaf, the sadhya (banquet/feast) is an elaborate preparation and makes for a wonderful sight – bursting with freshness of colour and rich, earthy flavours.
The sadhya’s main component is kutthari, the semi-polished brown rice of Kerala. Olan is a preparation of white gourd and coconut milk, seasoned with ginger and coconut oil. Rasam, much like a soup, is made primarily of tamarind, tomatoes, and hot spices like black pepper and chili pepper, asafoetida, coriander etc. Puli inji is one of the star dishes and is a fabulous combination of sweet, sour, and spice, made with crushed ginger and green chillies added to tamarind. Pachadi is generally made with sliced ash gourd (or one can use pineapple, grapes etc.) that is added to a gravy of coconut ground with mustard and green chillies. The ubiquitous Sambar is one of the essentials – a thick gravy of lentils, tamarind, tomato, and drumsticks etc. flavoured with asafoetida. Avial is made of grated coconut and vegetables, seasoned with coconut oil and curry leaves. Parippu curry is a lentil dish made in coconut oil or ghee (clarified butter), garnished with curry leaves. Erissery comprises vegetables like raw banana cooked in a ground coconut paste curry base. Kaalan is a combination of raw banana, pepper, yoghurt, grated coconut, cummin, green chillies, and turmeric. Kichadi has a yogurt base to which vegetables like cucumber or beetroot are added. Thoran is a dish of coconut oil-sautéed vegetables, and another important element of the sadhya. Payasam is the dessert and prepared in different ways.
The sadhya is best enjoyed and experienced when eaten with one’s hands.
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