What is sadya?

Sadya is a quintessential Kerala feast, traditionally served during the festival of <a href="https://www.wikiwhat.page/kavramlar/Onam">Onam</a>. It's a purely vegetarian meal, offering a diverse array of flavors and textures. Served on a banana leaf, it typically includes over 20 dishes, carefully arranged in a specific order.

Some of the staple dishes include:

• Rice: Usually Kerala Matta rice, known for its reddish hue and nutty flavor.
• Sambar: A lentil-based vegetable stew.
• Avial: A mixed vegetable dish in a coconut and curd gravy.
• Thoran: A dry vegetable dish, often made with cabbage, carrots, or beans, and grated coconut.
• Pachadi: A yogurt-based dish, often sweet and sour. Common ingredients include pineapple or beetroot.
• Kichadi: Similar to pachadi, but often spicier.
• Olan: A light and subtle dish made with white gourd and coconut milk.
• Erissery: A pumpkin and lentil dish, cooked with coconut.
• Rasam: A thin, tangy soup made with tamarind and tomatoes, aiding digestion.
• Papadum: Crispy lentil wafers.
• Pickles: Variety of pickles, including mango, lime, and ginger.
• Payasam: A sweet dessert, typically made with milk, sugar, and rice, vermicelli, or lentils. Common varieties include <a href="https://www.wikiwhat.page/kavramlar/Ada%20Pradhaman">Ada Pradhaman</a> and Paal Payasam.
• Banana: Usually a small variety like 'Pazham'.
• Buttermilk: Served at the end of the meal to aid digestion.

The arrangement of the dishes on the banana leaf follows a specific protocol, with pickles and condiments placed on the top left, and main dishes arranged around the rice. The entire meal is eaten by hand, enhancing the sensory experience. Serving and enjoying Sadya is a significant part of Kerala's cultural heritage and a symbol of community and togetherness.