The Foundation: Rice and First Servings
The Sadhya is traditionally served on a banana leaf, with the narrow end pointing left. The meal begins with a serving of Kerala Matta rice, a distinct reddish parboiled rice that forms the heart of the feast. The first course is Parippu, a simple but
flavourful dal curry made from moong dal, which is poured over the rice along with a spoonful of pure ghee. This combination is often enjoyed by crushing a crispy Pappadam into it.
The Main Curries: Sambar and More
After Parippu, the main liquid curries are served. Sambar, a familiar South Indian lentil-based vegetable stew, is a staple, though the Kerala version is often thicker and rich with vegetables like drumstick and pumpkin. Following this is Rasam, a tangy and peppery soup-like broth that aids in digestion. You'll also encounter yogurt-based curries like Pulissery or Kalan, which offer a sour counterpoint to the other dishes. Kalan is typically a thicker curry made with yam and raw banana in a yogurt and coconut base.
The Star Sides: Avial and Thoran
Perhaps the most iconic dish of the Sadhya is Avial, a thick mixture of various seasonal vegetables cooked in a coconut and yogurt sauce. Legend attributes its invention to Bhima from the Mahabharata, making it a dish born from resourcefulness. Another key side is Thoran, a dry stir-fry of finely chopped vegetables like cabbage or beans with grated coconut. You may also find Olan, a mild and delicate stew of ash gourd and red cowpeas cooked in coconut milk.
The Accompaniments: Pickles and Pachadi
A range of smaller dishes, or 'Thottu Koottan', populate the top half of the leaf. These include sharp and spicy pickles like Inji Puli (also called Puli Inji), a sweet and sour chutney made from ginger, tamarind, and jaggery. You'll also find Kichadi and Pachadi, two distinct yogurt-based side dishes. Kichadi is typically sour and made with vegetables like cucumber, while Pachadi is often sweeter, featuring ingredients like pineapple or beetroot in a coconut-yogurt base.
The Crunchy Elements: Chips and Pappadam
No Sadhya is complete without its crunchy components. Upperi, or classic salted banana chips, are a must. Alongside them, you will find Sharkara Varatti, a sweeter version where banana pieces are deep-fried and coated in jaggery. Pappadams, the crisp lentil wafers, are served generously and add a delightful texture when mixed with rice and curries.
The Sweet Finale: Payasam
The meal concludes with the dessert course, featuring at least one, but often two or three, varieties of Payasam. Palada Pradhaman is a favourite, made with rice flakes (ada), milk, and sugar. Another classic is Parippu Payasam, an earthier dessert made with moong dal, jaggery, and coconut milk. A small banana, or Poovan Pazham, is often served to be mashed and mixed with the payasam, creating a uniquely satisfying end to the feast.
