Sadya (Malayalam:സദ്യ), also spelt assadhya, is a meal ofKerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on abanana leaf as lunch.[1] Sadya is typically served as a traditional feast forOnam andVishu,[2] along with other special occasions such as birthdays, weddings and temple festivals.
A typical sadya can have about 24–28 dishes served as a single course.[4] In cases where it is much larger, it can have over 64 or more items, such as the sadya for Aranmula Vallamkali (Valla-sadya).[5] During a traditional sadya meal, people are seatedcross-legged on mats.[6] Food is eaten with the right hand, without cutlery.[6] The fingers are cupped to form aladle.[6]
The dishes are served in different spots on the banana leaf.[10] For example, the pickles are served on the top left corner and the banana in the bottom left corner, which helps the waiters to easily identify and decide on offering additional servings. The most common ingredients in all the dishes are coconut as it is abundant in Kerala. Coconut milk is used in some dishes, and coconut oil is used for frying.
There are variations in the menu depending on the place. Although the custom is to use traditional and seasonal vegetables indigenous to Kerala or the Southwest Coast of India, it has become common practice to include vegetables such as carrots, pineapples, and beans in the dishes. Traditionally, onion and garlic are not typically used in the sadya. The meal may be followed by chewing ofvettila murukkaan,betel leaf[11] with lime and arecanut. This helps with the digestion of the meal and cleanses the palate.[11]
The sadya is usually served for lunch,[12] although a lighter version is served for dinner as well. Preparations begin the night before, and the dishes are prepared before ten o'clock in the morning on the day of the celebration. Nowadays, sadya is often served on tables, as people no longer find it convenient to sit on the floor. Sourcing of items/ingredients for a sadya is an elaborate and careful process to ensure quality. The lighting of the fire to prepare the sadya is done after a prayer to Agni, and the first serving is offered on a banana leaf in front of a lightednilavilakku as an offering toGanapati.
In a sadya, the meals are served on abanana leaf.[5] The leaf is folded and closed once the meal is finished.[13] In some instances, closing the leaf toward you communicates satisfaction with the meal, while folding it away from oneself signifies that the meal can be improved.[13] However, the direction the leaf is folded in can have different meanings in various parts of Kerala.[14]
The Central Travancore-style sadya is known to be the most disciplined and tradition-bound.[15] There is usually an order followed in serving the dishes, starting from the chips and pickles first.[10][9] However, different styles and approaches to making and serving the dishes are adopted in various parts of Kerala depending on local preferences.Aranmula Valla-sadya is the most celebrated sadya with over 64 items served traditionally.[16]
Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown[15][18]) which is used for the sadya.Kerala matta rice is sometimes used.[19]
Rasam: A watery dish made of tamarind,[20] tomatoes, and spices likeblack pepper,asafoetida,coriander,chili pepper, etc. It is very spicy in taste and aids in digestion. However, in some regions Rasam is not counted as part of a sadya.
Avial: A dense mixture of various vegetables and coconut, it is seasoned withcurry leaves and coconut oil.[9]
Kaalan: Made ofcurd, coconut, and any one vegetable like "nendran" plantain or a tuber-likeyam. It is very thick and more sour, and typically can last for a longer period owing to the lower water content.[17]
Pachadi: Sour curry made of curd and usuallycucumber or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry leaves.[17][24]
SweetPachadi: A sweet form of Pachadi, made with pineapple, pumpkin or grapes in curd.[9] The gravy masala comprises coconut ground with cumin seeds and green chillies.[17][24]
Pulisseri: A sour, yellow-coloured thin curry made with slightly souredyogurt and cucumber.[10] A sweet variant called Mampazha-pulissheri replaces cucumber with a combination of ripe mangoes andjaggery.
Injipuli: A sweet pickle made of ginger, tamarind, green chilies, and jaggery, also called Puli-inji.[25]
Mezhukkupuratti: A style of preparation for a vegetarian dish where the vegetable is stir-fried with spices. Chopped onions or shallots may also be used.
Banana: A ripe banana is often served with the sadya to be eaten with the dessert, Payasam.
Chammanthi podi: coconut powder served as a dry condiment or chutney.
Sambharam, also referred to as moru: A drink made from salted buttermilk with green chilli, ginger, and curry leaves, it is drunk to improve digestion and is typically served near the end of the meal.[5][20]
Kadumanga: Sliced mango pickle. Usually served as the third condiment of the sadya.
These side dishes are followed by desserts like Pradhaman and Payasams.[5]
Pradhaman is a sweet dish in the form of a thick liquid; similar topayasam, but with more variety in terms of ingredients and more elaborately made. It is made with whitesugar or jaggery to which coconut milk is added. The main difference between a pradhaman and a payasam is that the former uses coconut milk, while the liquid versions of payasam use cow's milk.
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