Sadhya

Sadya (), also spelt as sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals.

Etymology

The Malayalam word ''sadya'' () derives from Sanskrit ''ságdhi-'' (), referring to a communal feast.

Overview

A typical sadya can have about 24–28 dishes served as a single course.In some cases, where it is much larger, it can include over 64 items, such as the sadya for Aranmula Vallamkali ( Valla-sadya). During a traditional sadya meal, people are seated cross-legged on mats. Food is eaten with the right hand, without cutlery. The fingers are cupped to form a ladle.

The main dish is plain boiled rice, served along with other curries/''koottaan'' () which include parippu, sambar, rasam, and others like , , , , , , , , mango pickle, injipuli, mezhukkupuratti, , as well as papadam, plantain chips, , banana, plain curd and buttermilk. The buttermilk is typically served near the end of the meal. The traditional dessert called payasam served at the end of the meal is of many kinds and usually three or more are served. Some of the varieties are Paalada pradhaman, Ada pradhaman, Parippu pradhaman, Chakka pradhaman, Gothampu payasam, Paal payasam, etc. The multiple curries are all made with different vegetables and have their own flavor. The variety of curries is to symbolize prosperity and well-being.

The dishes are served in different spots on the banana leaf. 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 of ''vettila murukkaan'', betel leaf with lime and arecanut. This helps with the digestion of the meal and cleanses the palate.

Variations

* Trivandrum Sadhya
* Valla Sadhya

Preparations

The sadya is usually served for lunch, 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 lighted nilavilakku as an offering to Ganapati.

In a sadya, the meals are served on a banana leaf. The leaf is folded and closed once the meal is finished. 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. However, the direction the leaf is folded in can have different meanings in various parts of Kerala.

The Central Travancore-style sadya is known to be the most disciplined and tradition-bound. There is usually an order followed in serving the dishes, starting from the chips and pickles first. 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.

Typical ingredients

The items include:

* Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown) which is used for the sadya. Kerala matta rice is sometimes used.
* Parippu: A thick curry lentil dish.
* Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
* Rasam: A watery dish made of tamarind, tomatoes, and spices like black 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 with curry leaves and coconut oil.
* Kaalan: Made of curd, coconut, and any one vegetable like "nendran" plantain or a tuber-like yam. It is very thick and more sour, and typically can last for a longer period owing to the lower water content.
* Olan: A light dish, prepared of white gourd or black peas, coconut milk, and ginger seasoned with coconut oil.
* Koottukari: Vegetables like banana or yam cooked with chickpeas, coconut and black pepper.
* Erissery: A thick curry made from pumpkin, black-eyed peas and coconut.
* Pachadi: Sour curry made of curd and usually cucumber

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