The Foundation: Rice, Parippu and Ghee
The feast begins when a mound of steaming hot Kerala Matta rice is placed on the lower half of the banana leaf. The first course involves pouring Parippu, a simple but flavourful curry made of yellow lentils and coconut, over the rice. A generous spoonful
of fragrant ghee is then added, creating a comforting and delicious start to the culinary journey. This combination is often enjoyed by mashing a crispy pappadam into it.
The Main Event: Sambar and Avial
No Sadhya is complete without Sambar, a hearty lentil and vegetable stew with a tamarind base. Kerala's Sambar is typically thicker than other regional versions and packed with vegetables like drumstick and pumpkin. Alongside it sits Avial, a truly iconic Kerala dish. It's a thick mixture of various vegetables like yam, raw banana, and carrots, cooked in a unique gravy of coconut and yogurt, and finished with a drizzle of pure coconut oil.
The Supporting Curries: Kalan, Olan and Kootu Curry
A Sadhya is all about balance, and several smaller curries provide contrasting flavours and textures. Kalan is a thick, sour curry made with yogurt, yam or plantains, and coconut. Olan offers a milder counterpoint, a delicate stew of ash gourd and red beans simmered in coconut milk. Kootu Curry is a richer, spicier dish made with black chickpeas and vegetables in a roasted coconut paste.
The Tangy Accompaniments: Pachadi and Kichadi
These yogurt-based side dishes are crucial for the Sadhya's flavour balance. Pachadi is typically a sweeter relish, often made with pineapple or beetroot in a coconut-yogurt base. Kichadi is its more sour cousin, usually featuring cucumber or bitter gourd in a similar yogurt dressing, but with a different spice profile that sometimes omits coconut. Both provide a cooling contrast to the spicier curries.
The Flavour Bursts: Pickles and Crisps
Arranged on the top left of the leaf are small but potent servings of condiments. These include sharp and salty mango and lime pickles (Achar) and the unmissable Puli Inji, a sweet, sour, and spicy paste made from ginger, tamarind, and jaggery. For texture, there's the essential Pappadam, a light and crispy lentil wafer. You'll also find Upperi (salty banana chips) and Sharkara Varatti, a sweeter version of banana chips coated in jaggery.
The Grand Finale: Payasam
The meal concludes with dessert, and a Sadhya often features two or three types of Payasam, a traditional pudding. Ada Pradhaman is a rich classic made with rice flakes, jaggery, and coconut milk. Palada Payasam is a creamier version made with milk and rice flakes. Parippu Payasam, made from lentils and jaggery, offers a nutty and earthy flavour. These sweet endings are often mixed with a small mashed banana right on the leaf to complete the feast.
