Kerala Sadya: A Gastronomic Journey with Step-by-Step Recipes for the Grand Traditional Feast.

 

* Kerala Sadya is a grand traditional feast served during festivals and special occasions in Kerala. It consists of a variety of vegetarian dishes that are served on a banana leaf. The preparation of Sadya requires careful attention to detail, and here's a step-by-step method to make Kerala Sadya:

Note: As Kerala Sadya consists of several dishes, I'll provide a simplified version of some of the key dishes typically served in the feast.

Ingredients for Kerala Sadya:

*Rice:

Kerala Matta Rice (Red rice) or any other preferred rice variety

Sambar:

1 cup split pigeon peas (toor dal)

Assorted vegetables (e.g., pumpkin, drumstick, carrot, beans, etc.)

1 small lemon-sized tamarind, soaked in water

2 tablespoons sambar powder

1/2 teaspoon turmeric powder

Salt to taste

Water

Curry leaves

Coconut oil for tempering

Mustard seeds for tempering

*Avial:

Assorted vegetables (carrot, pumpkin, beans, drumstick, raw banana, yam, etc.), cut into long strips

1/2 cup grated coconut

1 green chili

1/2 teaspoon cumin seeds

1 cup yogurt

Curry leaves

Salt to taste

Coconut oil

*Thoran:

2 cups finely chopped cabbage or any other vegetable (carrot, beans, etc.)

1/4 cup grated coconut

1/2 teaspoon mustard seeds

2-3 dry red chilies

Curry leaves

Salt to taste

Coconut oil

*Rasam:

Tamarind pulp from a small lemon-sized tamarind, soaked in water

1 tomato, chopped

1/2 teaspoon turmeric powder

1 teaspoon black pepper powder

1 teaspoon cumin seeds

1/4 teaspoon mustard seeds

Curry leaves

Salt to taste

Water

Ghee

*Kalan:

1 cup yogurt

1 raw banana, diced

1 cup yam, diced

1/2 cup grated coconut

2-3 green chilies

1/2 teaspoon turmeric powder

1/2 teaspoon cumin seeds

Curry leaves

Salt to taste

Coconut oil

*Pachadi:

1 cup grated cucumber or ripe mango

1/2 cup grated coconut

1-2 green chilies

1/2 teaspoon mustard seeds

1 cup yogurt

Curry leaves

Salt to taste

Coconut oil

*Payasam:

1/2 cup rice or vermicelli (semiya)

1 cup jaggery, grated

1 cup coconut milk

1/4 teaspoon cardamom powder

Ghee

Nuts and raisins (optional)

Instructions:

*Rice:

Wash the rice thoroughly and cook it in a large pot with the required amount of water until it is fully cooked and fluffy. Set aside.

*Sambar:

Pressure cook the toor dal with enough water until it becomes soft and mushy.

In a separate pot, boil the assorted vegetables with turmeric powder and salt until they are tender.

Extract tamarind pulp from the soaked tamarind and add it to the cooked vegetables.

Add sambar powder, salt, and cooked dal to the pot, and let it simmer for a few minutes.

In a separate pan, heat coconut oil and splutter mustard seeds and curry leaves. Add this tempering to the sambar and mix well.

*Avial:

Grind grated coconut, green chili, and cumin seeds into a coarse paste.

Cook the assorted vegetables with turmeric powder and salt until they are cooked but still firm.

Add the ground coconut paste to the vegetables and mix well.

Add yogurt and curry leaves, and let it cook for a few more minutes.

Finally, drizzle coconut oil over the avial before serving.

*Thoran:

Cook the finely chopped vegetables with salt until they are tender.

In a separate pan, heat coconut oil and splutter mustard seeds, dry red chilies, and curry leaves.

Add grated coconut and roast until it turns golden brown.

Add the cooked vegetables to the pan and mix well with the coconut mixture.

*Rasam:

In a pot, mix tamarind pulp, chopped tomatoes, turmeric powder, black pepper powder, and salt.

Add enough water to make a thin rasam consistency.

Boil the mixture until the raw smell of tamarind disappears.

In a separate pan, heat ghee and splutter mustard seeds, cumin seeds, and curry leaves. Add this tempering to the rasam.

*Kalan:

Cook the diced raw banana and yam in a pot with turmeric powder and salt until they become soft.

Grind grated coconut, green chilies, and cumin seeds into a fine paste.

Add the ground coconut paste to the cooked vegetables and mix well.

Add yogurt and curry leaves, and let it simmer for a few more minutes.

*Pachadi:

Grind grated cucumber or ripe mango, grated coconut, and green chilies into a coarse paste.

Mix the ground paste with yogurt and salt.

In a separate pan, heat coconut oil and splutter mustard seeds and curry leaves. Add this tempering to the pachadi.

*Payasam:

Cook the rice or vermicelli in a pot with enough water until it becomes soft and fully cooked.

In a separate pot, melt jaggery with a little water to make a syrup.

Add the cooked rice or vermicelli to the jaggery syrup and mix well.

Stir in coconut milk, cardamom powder, and ghee.

Garnish with nuts and raisins (if using).

To serve Kerala Sadya, spread a clean banana leaf on a flat surface and place small portions of each prepared dish in specific positions on the leaf, following the traditional arrangement. Serve with steamed rice and enjoy the grand feast of Kerala Sadya.