"SADYA" is the typical Kerala feast served on a banana leaf, with asumptuous spread of rice and more than 14 vegetable dishes, topped with 'payasam', the delicious sweet dessert cooked in milk. At one time, the sadya included about 64 items, eight varieties, each of eight dishes, such as the pickles, thorans and payasams. To accommodate this mind blowing number of dishes, three banana leaves were laid out one below the other! Today, fitting in so many dishes in this manner may be more imaginable than the idea of either cooking or eating it. With the delicately flavoured parippu (cooked lentil) ghee (clarified butter), and papadams. This is followed by the spicy sambar. The course that follows the sambar varies from region to region. In some, sweet payasams and prathamans round off the meal, while for others these are followed by kalan, rasam, olan and buttermilk. As accompaniments there are serveral thorans, avial, kichadis, pachadis, pickles, pappdams and curries. In some areas, a pickle is served along with payasam, to offset its sweetness. It is sheer delight to lick of a little spicy pickle after every mouthfuls of payasams.
Sadhya Menu
Parippu curry, sambar, avial, kalan, olan, thoran, pulinji, injithair, vendaka kichdi, pineapple pachady, erissery, koottu curry, naranga pickle, manga curry, banana chips, sarkarapuratty, payasam, pradhaman, palada pradhaman, pappad and salt.

Lentils - (green gram dal) - 1 cup
Water - 3 cups
Salt - to taste
Ghee - 2 tsp
Lightly fry the lentils in a pan. Boil 3cups water and add the washed lentils and turmeric powder. When it boils, lower the flame. When the lentil is cooked well, add salt to taste and ghee. Mix well and remove from fire.

Bitter gourd - 1/2
Brinjal (egg plant) - 1no
Potato - 2nos
Onion - 2nos
Green chillies - 4nos
Drum Stick - 1no
Ladies finger - 4nos
Tomato - 1 no
Red chillies - 4nos (split into2)
Tur dal - 1cup
Turmeric powder - 1/2tsp
Curry leaves - 1sprig
Water - 3cup
Tamarind - size of a lime soaked in water
Water - 1cup
Red chilli powder - 1tsp
Salt - to taste
Curry leaves - 1sprig
Asafoetida powder - 1/4tsp
Grated molasses - 1/4tsp
Coconut oil - 2tbs
Dried coriander seeds - 2tbs
White gram dal - 1/4tsp
Fenugreek - 1/4tsp
Dried chilli - 4nos
Coconut oil - 1/2tsp
Coconut oil - 2tsp
Mustard - 1tsp
Dried chillies split into 2 - 2nos
Coriander leaves - 8 to 10
Clean the vegetables and slice into long pieces. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. Fry the coriander seed, white gram dal, fenugreek and dried chilly in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. Note: Vegetables can be added depending upon once choice.

AVIAL Ingredients
1 medium cucumber—peeled, seeded and cut into 3-by- 1/3-inch sticks
1 baking potato ( 1/2 pound), peeled and cut into 1-by-1/4-inch matchsticks
1 medium carrot, cut into 1-by-1/4-inch matchsticks
3 ounces green beans, cut into 1-inch lengths
1 medium tomato, coarsely chopped
5 long hot green chiles—3 halved lengthwise and seeded, 2 seeded and thinly sliced crosswise
5 tablespoons vegetable oil
1 cup water
1 teaspoon turmeric
1 1/2 cups (51/4 ounces) shredded unsweetened coconut
3 medium shallots, thinly sliced
1 garlic clove, thinly sliced
1/2 teaspoon cumin seeds
12 fresh curry leaves
1 underripe banana, cut into 1-by-1/4-inch sticks
1 cup plain whole-milk yogurt
In a large saucepan, combine the cucumber, potato, carrot, beans, tomato, the halved chillies and 2 tablespoons of the vegetable oil. Add the water and turmeric and bring to a simmer over high heat. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.In a food processor, combine the sliced chillies, coconut, shallots, garlic and cumin seeds and process to a paste. Stir the paste into the vegetables and simmer for 4 minutes.In a small skillet, heat the remaining 3 tablespoons of oil until shimmering. Add the curry leaves and fry over high heat until sizzling, about 10 seconds. Add the oil and fried curry leaves to the stew, along with the banana and simmer for 1 minute. Stir in the yogurt. Season with salt and serve.

KALAN Ingredients
1 medium Raw banana
3 cups Sour curds
1/2 no. Coconut (fresh)
5-6 nos. Green chillies
2 nos. Red chillies
1 teaspoon Red chilli powder

1 teaspoon Cumin seeds
1 teaspoon Mustard seeds

1/2 teaspoon Fenugreek seeds
2 tablespoons Oil, Salt
1 teaspoon Turmeric powder
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.

OLAN Ingredients
Black Eyed Beans(Van Payar) - 1/2 cup
Ash Gourd(Elavan/Kumbalanga) - 1 cup
Pumpkin (Mathan) - 1 cup
Green Chillies (Pacha Mulaku) - 3 to 4 nos
Coconut Milk - 1/2 cup
Curry Leaves - 5 to 6 nos
Oil - 1 tablespoon
Salt - to taste
Soak the Black-eyed beans overnight, approximately around 12 Hrs. Presure cook or boil it. Meanwhile chop the Pumpkin and Ash Gourd into small pieces (3cm - 3cm) after removing the skin. Once the Bean is half cooked add the Pumpkin, Ash Groud adn the thin Coconut Milk into it. Add enough Salt and Green Chilies. Once the vegetables are cooked well add the thick Coconut Milk into it. Sim the flame and stir it slowly untill the mix is cooked well. Pour hot oil tempered with curry leaves into it and serve hot.

THORAN Ingredients
1/3 cup oil
2 tsp mustard seeds
1 tsp urad dal
10 fresh curry leaves
1 onion finely sliced
2 whole green chillies
1 tsp turmeric
1 pound cabbage finely shredded
1 3/4 ounces fresh grated coconut
salt as per taste
Take some oil in a pan add mustard seeds when it starts to sputter add the urad dal and the curry leaves, fry the urad dal until it turns golden brown. Now add the finely shredded cabbage followed by grated coconut, finely sliced onion, green chillies, turmeric powder and salt as per taste and mix all these together. Now close the pan with a lid and cook for almost 10 minutes until the cabbage becomes soft.

PULINJI Ingredients
Ginger - 25gm
Green Chilly - 4nos
Coconut oil - 1tsp
Dried red chilly - 1 no cut into 4 pieces
Mustard seed - 4tsp
Tamarind - size of a lemon
Water - 2 cups
Turmeric - 1/4tsp
Chilly powder - 1/4tsp
Asafoetida powder - 1/4tsp
Jaggery - 25gm
Curry leaves - 1 sprig
Fenugreek seeds - 1 pinch
Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

INJITHAIR Ingredients
Nicely Chopped Ginger - 4spoons
Curd - 6
Salt - as required
Mix all the ingredients well. Injithair is ready.

Ripe pineapple cut into 1/2" square pieces - 2cups
Turmeric powder - 1/2tsp
Salt - to taste
Grated coconut - 1cup
Dried Red chilly - 1
Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Dried red chillies - 3 cut into 6 pieces
Curry leaves - 1sprig
Crushed mustard - 1tsp
Boil pineapple, with turmeric and salt in 1/2cup water. Grind coconut with dried chilli to a fine paste. Heat the oil and season with mustard seeds. Saute the coconut paste and add the curry leaves and dried chillies. When it is done, add the boiled pineapple pieces. The gravy should be thick and the cover the pineapple pieces. Add the crushed mustard just before removing the pachhady from fire.

ERISSERY Ingredients
Ripe Pumpkin sliced into pieces - 2 cups
Red oriental bean - 1/2 cup
Oil - 2 tbsp
Squeezed coconut milk - 1 tbsp
Dried chilli - 2 nos
Mustard - 1 tsp
Curry leaves - 2 sprigs
Salt to taste
Grated Coconut - 1 cup
Small onions - 1 or 2 nos
Garlic - 2 nos
Cumin - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilli - 2 or 3 nos
Cook pumpkin after adding enough water and salt. Cook red oriental beans separately and mix it along with the pumpkin. Grind the ingredients to be ground coarsely. Add it to the pumpkin, boil for sometime and keep aside. Heat oil in a pan, season mustard, curry leaves and dry chillies and add the thick coconut milk. Pour it to the cooked pumpkin curry & mix well. Tasty erissery is ready to be serve.

Bengal gram
dal - 1/2cup
Pumpkin, snake gourd, Long runner beans, yam,Cucumber - 1/4kg (all together)
Inner flesh of drum stick - 1/2cup
Grated coconut - 1/2cup
Turmeric powder - 1/4tsp
Green chillies - 3 (split into 2)
Salt to taste
Coconut oil - 1/4cup
Mustard- 1tsp
White gram dal - 2tsp
Dried red chillies - 3 (each sliced into 3)
Curry leaves - 2sprigs
Ghee - 1tbsp
Grated coconut - 1/4cup
Cook the bengal gram dal with salt and water to a thick gravy. Clean and cut the vegetables into small pieces. Par boil the vegetables by steaming. Grind 1/2cup grated coconut and mix it with turmeric powder and green chillies. Heat oil and season mustard, white gram dal, dried red chillies and curry leaves. Add the ground coconut mixture. Saute for sometime, till the water dries. Add the cooked vegetables, salt and bengal gram dal. Saute well. Heat 1tbsp ghee and fry the 1/4cup grated coconut in it till golden brown. Add this to the koottucurry and mix well.

RASAM Ingredients
Mustard seeds - 1tsp
Small Onion - 4 or 5 nos crushed
Asafoetida - a pinch
Curry Leaves - a sprig
Garlic - 2 tsp crushed
Ginger - 2 tsp crushed
Green Chilly - 2 or 3 nos
Turmeric powder - 1tsp
Chilly powder -1 tsp
Tamarind - size of a lemon soaked in water
Salt to taste
Tomato - 2 nos
Oil - 1 tsp
Heat pan and put some oil now put the mustard seeds when it splutters add onion, ginger, garlic green chilly and curry leaves when it is fried add the pepper powder followed by tomato and the tamarind water, salt and asafoetida. Leave it on high flame to boil for almost 5 minutes and remove from heat.

Big size ripe lemon -12 nos
Salt - 2tbsp
Gingelly oil - 2tbsp
Mustard - 1/4tsp
Fenugreek -1/4tsp
Green chillies - 18nos (split the end)
Chopped ginger - 1/2 tbsp
Garlic flakes - 1 tbsp
Water - 1/2cup
Vinegar - 2tbsp
Sugar - 1tsp
Steam the lemon. When it is half cooked, wipe out the water from it. Heat some gingelly oil and sauté the lemon in a low flame and allow to cool. Wipe out the excess oil from the lemon. Cut each lemon into 8 pieces. Mix well with 1/4cup of salt and keep aside. Season mustard and fenugreek in 2 tbsp of gingelly oil. Saute green chillies, ginger, garlic and add water, vinegar and sugar into it. When it boils, remove from fire and add the lemon pieces. Mix well. Pickle is ready.

MANGO PICKLE Ingredients
Raw mango (sour) -1
Turmeric Powder - 1 pinch
Chilly Powder - 1 tsp
Fenugreek - 1 pinch
Asafoetida - 1 pinch
Gingelly oil - 1tbs
Salt - to taste
Cut the mango into small pieces. Mix turmeric powder and salt and keep aside for 1 hour. Fry and grind Asafoetida. Heat gingelly oil, add chilly powder, Asafoetida, fenugreek and mix with the mango pieces.

Lady's finger pieces - 31/2 cup
Thick Curd from 1/2 litre milk - 2 cups
Green chillies - 2
Dry Red chillies - 3
Mustard - 1 tbsp
Grated coconut - 1/2 cup
Curry leaves - 2 sprigs
Oil - 2 tsp
Salt to taste
Slice the ladies finger in small round pieces. Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils. You can use pavakkai(bitter gourd) instead of ladies finger as a variation.

PAL PAYASAM Ingredients
Milk - 3litres
Dried red rice - 180gm
Sugar - 700gm
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Vermicelli -1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

WHEAT PAYSAM Ingredients
Broken Wheat - 250g
Coconut - 2
Jaggery - 500g
Raisins -10g
Cashew Nuts -10g
Ghee -3tbs
Cardamom -5g
Dry ginger powder-10g
Cumin Powder-10g
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 litres of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu (Green gram dal) - 250gm
Sarkara (Jaggery) - 250gm
Coconut milk - From 2 coconuts
Ghee - 2 tbs
Cashew nuts, Raisins - As required for seasoning
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Thick milk- 3ltrs
Par boiled rice (dried red rice)- 250gm
Water to mix flour Coconut oil- 1tbs
Sugar- 2tbs
Plantain leaf pieces- as required
Cardamom powder- optional
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it. Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain. Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.

Semi ripe Banana - 1
Coconut oil - 100gms
Molasses or Jaggery - 75gms
Dried ginger powder - 5gms
Ghee - 1tsp
Water - 1/4glass
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil. Heat the molasses in 1/4 glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separate.

KAYA VARUTHATHU (Banan Fry) Ingredients
Semi ripe banana - 1
Coconut oil - 150gm
Turmeric powder - 1/4tsp
Salt - to taste
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.

PAPPADAM Ingredients
oil - for deep fry
Heat oil in a pan put the pappadams one by one and fry.

This is also a part of the sadya to be served with payasam. The payasam is to be had with banana and pappadam.

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