One of the first things that comes to mind when the South Indian state of Kerala is mentioned is its Sadya; it is not simply a meal but a feast immersed in culture. Sadya is a Malayalam word derived from the Sanskrit word ságdhi, which refers to a communal feast. It is a vegetarian delicacy traditionally served on a banana leaf during special occasions and regional festivals, and consists of 24 to 28 dishes.
Uniqueness of the Kerala Sadya
The Kerala Sadya is unique in multiple ways, including how the tip of the leaf points toward the left of the person, how the huge number of dishes range from sweet to spicy to stimulate our palate, how each dish has its spot on the banana leaf and how it is eaten by hand while seated on the floor.
Iconic dishes of the Kerala Sadya
The main dish in a sadya is the boiled rice, mostly the Kerala red rice or matta rice, served along with other side dishes (koottan). The popular curries include,
Parippu curry, a thick lentil curry cooked with ghee, is served first.
The popular South Indian dish Sambar, a tangy lentil-based curry mixed with vegetables and tamarind.
Erissery, curry made of pumpkin, raw banana, lentils and coconut
Rasam, a spicy soup-like curry cooked with tomatoes, tamarind and black pepper, and
Pulissery, which is a spiced buttermilk with a coconut base.
Along with these curries, other vegetarian side dishes, including
the very famous Avial, a thick mixture of vegetables, coconut and yoghurt,
Thoran, a stir-fried vegetable dish with grated coconut
Olan, a mild, subtle flavoured dish prepared with gourd and coconut milk
Kaalan, a semi-thick dish cooked with raw banana or yam, yoghurt and coconut
Pachadi, yoghurt-based dishes often made with beetroot or pineapple
Pappadam, lightlentil crackers
Pickles, sweet and spicy ones made mostly with mangoes and lime
Banana chips and Sharkara varatti, both crunchy fried banana slices, one with a jaggery coating
The finale includes a variety of Payasam, a type of pudding often cooked with milk, coconut milk, jaggery, rice or lentils.
The Cultural significance
The dishes in the Kerala Sadya can have variations according to the region, local customs, cooking methods and ingredients. Coconut remains one of the common ingredients in almost all the dishes, as it is abundant in Kerala, which is also the reason why Kerala is known as the “land of coconuts”. Kerala Sadya is a symbol of togetherness, celebration, abundance and gratitude, enjoyed by all generations in a communal spirit wrapped in tradition. Kerala Sadya is often eaten during the harvest festivals like Onam and Vishu, and in weddings, symbolising hospitality and shared joy.
