The Foundation: Rice and Parippu
Every Sadya begins with a serving of Kerala Matta rice, a unique and nutritious red rice. The first item to be mixed with the rice is Parippu, a simple but comforting curry made from moong lentils and coconut, generously drizzled with ghee. This mild
and wholesome dish gently prepares the palate for the flavourful journey ahead.
The Tangy and Cooling Curries: Pachadi and Kichadi
Pachadi and Kichadi are yogurt-based side dishes that provide a cooling contrast. Pachadi is typically sweet and sour, often made with pineapple, while Kichadi is its savoury counterpart, usually featuring cucumber or beetroot with a ground mustard seasoning. These dishes are essential for balancing the richer, spicier components of the meal.
The Dry Vegetable Sides: Thoran and Mezhukkupuratti
Thoran is a dry stir-fry of finely chopped vegetables like cabbage or beans, mixed with grated coconut, mustard seeds, and curry leaves. It’s light and provides a fresh, crunchy texture. Mezhukkupuratti is another popular stir-fry, where vegetables like raw banana or yam are coated in spices and sautéed until they are perfectly cooked, offering a different texture and flavour profile.
The Heart of the Feast: Avial and Sambar
Avial is arguably the star of the Sadya. It's a thick, creamy curry made with a mix of various vegetables cooked in a luscious sauce of ground coconut and yogurt. Following this is the iconic Sambar, a robust lentil and vegetable stew with a tamarind base, essential to any South Indian feast. It's poured over rice and enjoyed with the various side dishes.
More Gravies to Savour: Kalan, Olan and Erissery
A Sadya is a showcase of curries. Kalan is a thick, tangy dish made with yogurt, coconut, and vegetables like raw plantain or yam. Olan offers a milder flavour, prepared with ash gourd and black-eyed peas in a light, fragrant coconut milk base. Erissery is a mildly sweet dish, usually made from pumpkin and beans, finished with a flavourful roasted coconut paste.
The Essential Accompaniments
No Sadya is complete without its supporting cast. Crispy Pappadams are a must for adding crunch. A selection of pickles, like tangy Inji Puli (a ginger and tamarind chutney) and mango pickle, adds a burst of intense flavour. Also served are banana chips, both salted (Kaaya Varuthathu) and a sweet version coated in jaggery called Sharkara Varatti.
The Sweet Finale: Payasam
The meal concludes with Payasam, a traditional pudding. There are many varieties, but two popular ones are Ada Pradhaman, made with rice flakes, jaggery, and coconut milk, and Palada Payasam, a creamy dessert made with milk, sugar, and tiny rice flakes. Often, two or three types are served to provide a truly festive ending.
