A typical sadya menu -
Banana Chips
Jagerry Chips
Achar
Kerala Pappadom
Parippu Curry (Simmered lentils enhanced with ghee)
Pachadi (Preserved cucumber in Yoghurt)
Inchi Puli (An emulsion of tamarind, jaggery and ginger)
Kichadi (Coconut enriched gravy with pineapple)
Erissery (Mashed Pumpkins and red beans in coconut)
Kaalan (Raw banana cooked in mildly spiced coarse coconut)
Olan (White pumpkin simmered with beans in coconut milk)
Avial (Ethnic vegetable cooked dry with coarsely ground coconut and yoghurt)
Thoran (Any local vegetable cooked dry with coarsely ground coconut)
Kootu Curry (Assortment of vegetables and spices)
Sambhar (Stew of lentil and vegetables)
Pulissery (Tempered yoghurt with turmeric with curry leaf infusion)
Pachamoru (Spiced butter milk)
Banana Payasam (Dessert with jaggery, coconut milk flavored with cardamom)
Banana Chips
Jagerry Chips
Achar
Kerala Pappadom
Parippu Curry (Simmered lentils enhanced with ghee)
Pachadi (Preserved cucumber in Yoghurt)
Inchi Puli (An emulsion of tamarind, jaggery and ginger)
Kichadi (Coconut enriched gravy with pineapple)
Erissery (Mashed Pumpkins and red beans in coconut)
Kaalan (Raw banana cooked in mildly spiced coarse coconut)
Olan (White pumpkin simmered with beans in coconut milk)
Avial (Ethnic vegetable cooked dry with coarsely ground coconut and yoghurt)
Thoran (Any local vegetable cooked dry with coarsely ground coconut)
Kootu Curry (Assortment of vegetables and spices)
Sambhar (Stew of lentil and vegetables)
Pulissery (Tempered yoghurt with turmeric with curry leaf infusion)
Pachamoru (Spiced butter milk)
Banana Payasam (Dessert with jaggery, coconut milk flavored with cardamom)
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