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href="https://es.wikipedia.org/wiki/Sadhya_(comida)" title="Sadhya (comida) – Spanish" lang="es" hreflang="es" data-title="Sadhya (comida)" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%B8%E0%A4%A6%E0%A5%8D%E0%A4%AF%E0%A4%BE" title="सद्या – Hindi" lang="hi" hreflang="hi" data-title="सद्या" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Sadya" title="Sadya – Italian" lang="it" hreflang="it" data-title="Sadya" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Sadhya" title="Sadhya – Javanese" lang="jv" hreflang="jv" data-title="Sadhya" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%B8%E0%B4%A6%E0%B5%8D%E0%B4%AF" title="സദ്യ – Malayalam" lang="ml" hreflang="ml" data-title="സദ്യ" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%B8%E0%A4%A6%E0%A5%8D%E0%A4%AF_(%E0%A4%95%E0%A5%87%E0%A4%B0%E0%A4%B3%E0%A5%80_%E0%A4%AE%E0%A5%87%E0%A4%9C%E0%A4%B5%E0%A4%BE%E0%A4%A8%E0%A5%80)" title="सद्य (केरळी मेजवानी) – Marathi" lang="mr" hreflang="mr" data-title="सद्य (केरळी मेजवानी)" data-language-autonym="मराठी" data-language-local-name="Marathi" 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searchaux" style="display:none">Traditional meal of Kerala, India</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Sadya</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Sadhya_DSW.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Sadhya_DSW.jpg/330px-Sadhya_DSW.jpg" decoding="async" width="300" height="163" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Sadhya_DSW.jpg/500px-Sadhya_DSW.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/95/Sadhya_DSW.jpg/960px-Sadhya_DSW.jpg 2x" data-file-width="1500" data-file-height="813" /></a></span></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/India" title="India">India</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Kerala" title="Kerala">Kerala</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Sadya" class="extiw" title="commons:Category:Sadya">Media: Sadya</a></li></ul></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sadya_2019.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/39/Sadya_2019.jpg/220px-Sadya_2019.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/39/Sadya_2019.jpg/330px-Sadya_2019.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/39/Sadya_2019.jpg/440px-Sadya_2019.jpg 2x" data-file-width="4000" data-file-height="2250" /></a><figcaption>Traditional Kerala Sadya</figcaption></figure> <p><b>Sadya</b> (<a href="/wiki/Malayalam_language" class="mw-redirect" title="Malayalam language">Malayalam</a>: <span lang="ml">സദ്യ</span>), also spelt as <b>sadhya</b>, is a meal of <a href="/wiki/Kerala" title="Kerala">Kerala</a> origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a <a href="/wiki/Banana" title="Banana">banana</a> leaf as lunch.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Sadya is typically served as a traditional feast for <a href="/wiki/Onam" title="Onam">Onam</a> and <a href="/wiki/Vishu" title="Vishu">Vishu</a>,<sup id="cite_ref-Iyer_2018_2-0" class="reference"><a href="#cite_note-Iyer_2018-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> along with other special occasions such as birthdays, weddings and temple festivals. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=1" title="Edit section: Etymology"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The Malayalam word <i>sadya</i> (<span lang="ml"><a href="https://en.wiktionary.org/wiki/%E0%B4%B8%E0%B4%A6%E0%B5%8D%E0%B4%AF#Malayalam" class="extiw" title="wikt:സദ്യ">സദ്യ</a></span>) derives from <a href="/wiki/Sanskrit" title="Sanskrit">Sanskrit</a> <i>ságdhi-</i> (<span lang="sa"><a href="https://en.wiktionary.org/wiki/%E0%A4%B8%E0%A4%97%E0%A5%8D%E0%A4%A7%E0%A4%BF#Sanskrit" class="extiw" title="wikt:सग्धि">सग्धि</a></span>), referring to a communal feast.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Overview">Overview</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=2" title="Edit section: Overview"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Valla_Sadya.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/81/Valla_Sadya.JPG/220px-Valla_Sadya.JPG" decoding="async" width="220" height="134" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/81/Valla_Sadya.JPG/330px-Valla_Sadya.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/81/Valla_Sadya.JPG/440px-Valla_Sadya.JPG 2x" data-file-width="3831" data-file-height="2341" /></a><figcaption>Valla sadya</figcaption></figure> <p>A typical sadya can have about 24–28 dishes served as a single course.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> In cases where it is much larger, it can have over 64 or more items, such as the sadya for Aranmula Vallamkali (<a href="/wiki/Valla_Sadhya" title="Valla Sadhya">Valla-sadya</a>).<sup id="cite_ref-NDTV_Food_2017_5-0" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> During a traditional sadya meal, people are seated <a href="/wiki/Cross-legged" class="mw-redirect" title="Cross-legged">cross-legged</a> on mats.<sup id="cite_ref-Vasu_Kumar_2017_6-0" class="reference"><a href="#cite_note-Vasu_Kumar_2017-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Food is eaten with the right hand, without cutlery.<sup id="cite_ref-Vasu_Kumar_2017_6-1" class="reference"><a href="#cite_note-Vasu_Kumar_2017-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> The fingers are cupped to form a <a href="/wiki/Ladle_(spoon)" title="Ladle (spoon)">ladle</a>.<sup id="cite_ref-Vasu_Kumar_2017_6-2" class="reference"><a href="#cite_note-Vasu_Kumar_2017-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>The main dish is plain boiled <a href="/wiki/Rice" title="Rice">rice</a>, served along with other curries/<i>koottaan</i> (<span lang="ml"><a href="https://en.wiktionary.org/wiki/%E0%B4%95%E0%B5%82%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BE%E0%B4%A8%E0%B5%8D%E2%80%8D#Malayalam" class="extiw" title="wikt:കൂട്ടാന്‍">കൂട്ടാന്‍</a></span>) which include <a href="/wiki/Parippu" class="mw-redirect" title="Parippu">parippu</a>, <a href="/wiki/Sambar_(dish)" title="Sambar (dish)">sambar</a>, <a href="/wiki/Rasam_(dish)" title="Rasam (dish)">rasam</a>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn">pulisseri</span></span> and others like <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Kaalan" title="Kaalan">kaalan</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Avial" title="Avial">avial</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Thoran" title="Thoran">thoran</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Olan_(dish)" title="Olan (dish)">olan</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Pachadi" class="mw-redirect" title="Pachadi">pachadi</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Kichadi" title="Kichadi">kichadi</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Koottukari" title="Koottukari">koottukari</a></span></span>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn">erissery</span></span>, <a href="/wiki/Mango_pickle" title="Mango pickle">mango pickle</a>, <a href="/wiki/Injipuli" title="Injipuli">injipuli</a>, <a href="/wiki/Mezhukkupuratti" title="Mezhukkupuratti">mezhukkupuratti</a>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn"><a href="/wiki/Lime_pickle" class="mw-redirect" title="Lime pickle">naranga achaar (lime pickle)</a></span></span>, as well as <a href="/wiki/Papadam" title="Papadam">papadam</a>, <a href="/wiki/Plantain_chips" class="mw-redirect" title="Plantain chips">plantain chips</a>, <span title="Malayalam-language romanization"><span style="font-style: normal" lang="ml-Latn">sharkara upperi</span></span>, <a href="/wiki/Banana" title="Banana">banana</a>, plain <a href="/wiki/Curd" title="Curd">curd</a> and <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a>.<sup id="cite_ref-NDTV_Food_2017_5-1" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Rai_7-0" class="reference"><a href="#cite_note-Rai-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Punit_2015_9-0" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The buttermilk is typically served near the end of the meal.<sup id="cite_ref-NDTV_Food_2017_5-2" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The traditional dessert called <a href="/wiki/Payasam" class="mw-redirect" title="Payasam">payasam</a> served at the end of the meal is of many kinds<sup id="cite_ref-NDTV_Food_2017_5-3" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> and usually three or more are served. Some of the varieties are Paalada pradhaman, <a href="/wiki/Ada_pradhaman" title="Ada pradhaman">Ada pradhaman</a>, 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. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Onam_Sadya_(15164960372).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Onam_Sadya_%2815164960372%29.jpg/250px-Onam_Sadya_%2815164960372%29.jpg" decoding="async" width="220" height="155" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Onam_Sadya_%2815164960372%29.jpg/330px-Onam_Sadya_%2815164960372%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Onam_Sadya_%2815164960372%29.jpg/500px-Onam_Sadya_%2815164960372%29.jpg 2x" data-file-width="2749" data-file-height="1939" /></a><figcaption>A sadya served for <a href="/wiki/Onam" title="Onam">Onam</a></figcaption></figure> <p>The dishes are served in different spots on the banana leaf.<sup id="cite_ref-Kannampilly_2003_10-0" class="reference"><a href="#cite_note-Kannampilly_2003-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> 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. </p><p>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 <i>vettila murukkaan</i>, <a href="/wiki/Betel_leaf" class="mw-redirect" title="Betel leaf">betel leaf</a><sup id="cite_ref-India.com_2017_11-0" class="reference"><a href="#cite_note-India.com_2017-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> with lime and arecanut. This helps with the digestion of the meal and cleanses the palate.<sup id="cite_ref-India.com_2017_11-1" class="reference"><a href="#cite_note-India.com_2017-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Preparations">Preparations</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=3" title="Edit section: Preparations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Kichadi_Sadhya.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Kichadi_Sadhya.jpg/220px-Kichadi_Sadhya.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Kichadi_Sadhya.jpg/330px-Kichadi_Sadhya.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Kichadi_Sadhya.jpg/440px-Kichadi_Sadhya.jpg 2x" data-file-width="4288" data-file-height="2848" /></a><figcaption><a href="/wiki/Pachadi" class="mw-redirect" title="Pachadi">Pachadi</a> is sometimes used in sadya</figcaption></figure> <p>The sadya is usually served for lunch,<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Nilavilakku" title="Nilavilakku">nilavilakku</a> as an offering to <a href="/wiki/Ganesha" title="Ganesha">Ganapati</a>. </p><p>In a sadya, the meals are served on a <a href="/wiki/Banana_leaf" title="Banana leaf">banana leaf</a>.<sup id="cite_ref-NDTV_Food_2017_5-4" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The leaf is folded and closed once the meal is finished.<sup id="cite_ref-The_Hans_India_2016_13-0" class="reference"><a href="#cite_note-The_Hans_India_2016-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-The_Hans_India_2016_13-1" class="reference"><a href="#cite_note-The_Hans_India_2016-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> However, the direction the leaf is folded in can have different meanings in various parts of Kerala.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p><p>The Central Travancore-style sadya is known to be the most disciplined and tradition-bound.<sup id="cite_ref-Hindu2016b_15-0" class="reference"><a href="#cite_note-Hindu2016b-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> There is usually an order followed in serving the dishes, starting from the chips and pickles first.<sup id="cite_ref-Kannampilly_2003_10-1" class="reference"><a href="#cite_note-Kannampilly_2003-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Punit_2015_9-1" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> However, different styles and approaches to making and serving the dishes are adopted in various parts of Kerala depending on local preferences. <a href="/wiki/Valla_Sadhya" title="Valla Sadhya">Aranmula Valla-sadya</a> is the most celebrated sadya with over 64 items served traditionally.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Typical_ingredients">Typical ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=4" title="Edit section: Typical ingredients"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The items include:<sup id="cite_ref-Hindu2016b_15-1" class="reference"><a href="#cite_note-Hindu2016b-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Indianexpress_17-0" class="reference"><a href="#cite_note-Indianexpress-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Sadhya_Items.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Sadhya_Items.jpg/250px-Sadhya_Items.jpg" decoding="async" width="250" height="188" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Sadhya_Items.jpg/375px-Sadhya_Items.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Sadhya_Items.jpg/500px-Sadhya_Items.jpg 2x" data-file-width="1600" data-file-height="1200" /></a><figcaption>Sadya items. Clockwise from top: <a href="/wiki/Paayasam" class="mw-redirect" title="Paayasam">paayasam</a> (in mug), <a href="/wiki/Bittergourd" class="mw-redirect" title="Bittergourd">bittergourd</a> <a href="/wiki/Thoran" title="Thoran">thoran</a>, <a href="/wiki/Aviyal" class="mw-redirect" title="Aviyal">aviyal</a>, <a href="/wiki/Kaalan" title="Kaalan">kaalan</a>, <a href="/wiki/Lime_pickle" class="mw-redirect" title="Lime pickle">lime pickle</a>, <a href="/wiki/Sambar_(dish)" title="Sambar (dish)">saambaar</a>, <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a>, boiled rice in center</figcaption></figure> <ul><li>Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown<sup id="cite_ref-Hindu2016b_15-2" class="reference"><a href="#cite_note-Hindu2016b-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ctsadhya_18-0" class="reference"><a href="#cite_note-ctsadhya-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup>) which is used for the sadya. <a href="/wiki/Matta_rice" title="Matta rice">Kerala matta</a> rice is sometimes used.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Parippu" class="mw-redirect" title="Parippu">Parippu</a>: A thick curry <a href="/wiki/Lentil" title="Lentil">lentil</a> dish.</li> <li><a href="/wiki/Sambar_(dish)" title="Sambar (dish)">Sambar</a>: A thick gravy made of <a href="/wiki/Lentils" class="mw-redirect" title="Lentils">lentils</a>, <a href="/wiki/Tamarind" title="Tamarind">tamarind</a>, vegetables like <a href="/wiki/Moringa_oleifera" title="Moringa oleifera">drumsticks</a>, <a href="/wiki/Tomato" title="Tomato">tomato</a>, yam etc., and flavored with <a href="/wiki/Asafoetida" title="Asafoetida">asafoetida</a>.</li> <li><a href="/wiki/Rasam_(dish)" title="Rasam (dish)">Rasam</a>: A watery dish made of tamarind,<sup id="cite_ref-Firstpost_2017_20-0" class="reference"><a href="#cite_note-Firstpost_2017-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> tomatoes, and spices like <a href="/wiki/Black_pepper" title="Black pepper">black pepper</a>, <a href="/wiki/Asafoetida" title="Asafoetida">asafoetida</a>, <a href="/wiki/Coriander" title="Coriander">coriander</a>, <a href="/wiki/Chili_pepper" title="Chili pepper">chili pepper</a>, etc. It is very spicy in taste and aids in digestion. However, in some regions Rasam is not counted as part of a sadya.</li> <li><a href="/wiki/Avial" title="Avial">Avial</a>: A dense mixture of various vegetables and coconut, it is seasoned with <a href="/wiki/Curry_Tree" class="mw-redirect" title="Curry Tree">curry leaves</a> and coconut oil.<sup id="cite_ref-Punit_2015_9-2" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Kaalan" title="Kaalan">Kaalan</a>: Made of <a href="/wiki/Curd" title="Curd">curd</a>, coconut, and any one vegetable like "nendran" plantain or a tuber-like <a href="/wiki/Yam_(vegetable)" title="Yam (vegetable)">yam</a>. It is very thick and more sour, and typically can last for a longer period owing to the lower water content.<sup id="cite_ref-Indianexpress_17-1" class="reference"><a href="#cite_note-Indianexpress-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Olan_(dish)" title="Olan (dish)">Olan</a>: A light dish, prepared of <a href="/wiki/White_gourd" class="mw-redirect" title="White gourd">white gourd</a> or black peas, coconut milk, and <a href="/wiki/Ginger" title="Ginger">ginger</a> seasoned with <a href="/wiki/Coconut" title="Coconut">coconut</a> oil.<sup id="cite_ref-Punit_2015_9-3" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Hindu2016b_15-3" class="reference"><a href="#cite_note-Hindu2016b-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Koottukari" title="Koottukari">Koottukari</a>: Vegetables like banana or yam cooked with <a href="/wiki/Chickpea" title="Chickpea">chickpeas</a>, coconut and black pepper.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup></li> <li>Erissery: A thick curry made from pumpkin, <a href="/wiki/Black-eyed_pea" title="Black-eyed pea">black-eyed peas</a> and coconut.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Pachadi" class="mw-redirect" title="Pachadi">Pachadi</a>: Sour curry made of curd and usually <a href="/wiki/Cucumber" title="Cucumber">cucumber</a> or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry leaves.<sup id="cite_ref-Indianexpress_17-2" class="reference"><a href="#cite_note-Indianexpress-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tastycircle_24-0" class="reference"><a href="#cite_note-Tastycircle-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup></li> <li>Sweet <a href="/wiki/Pachadi#In_Kerala_and_Tamil_Nadu" class="mw-redirect" title="Pachadi">Pachadi</a>: A sweet form of Pachadi, made with pineapple, pumpkin or grapes in curd.<sup id="cite_ref-Punit_2015_9-4" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The gravy masala comprises coconut ground with cumin seeds and green chillies.<sup id="cite_ref-Indianexpress_17-3" class="reference"><a href="#cite_note-Indianexpress-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Tastycircle_24-1" class="reference"><a href="#cite_note-Tastycircle-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup></li> <li>Pulisseri: A sour, yellow-coloured thin curry made with slightly soured <a href="/wiki/Yogurt" title="Yogurt">yogurt</a> and cucumber.<sup id="cite_ref-Kannampilly_2003_10-2" class="reference"><a href="#cite_note-Kannampilly_2003-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> A sweet variant called Mampazha-pulissheri replaces cucumber with a combination of ripe mangoes and <a href="/wiki/Jaggery" title="Jaggery">jaggery</a>.</li> <li><a href="/wiki/Injipuli" title="Injipuli">Injipuli</a>: A sweet pickle made of ginger, tamarind, green chilies, and jaggery, also called Puli-inji.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Thoran" title="Thoran">Thoran</a>: A dish of <a href="/wiki/Saut%C3%A9ed" class="mw-redirect" title="Sautéed">sautéed</a> vegetables such as <a href="/wiki/Pea" title="Pea">peas</a>, <a href="/wiki/Green_bean" title="Green bean">green beans</a>, raw <a href="/wiki/Jackfruit" title="Jackfruit">jackfruit</a>, carrots, or <a href="/wiki/Cabbage" title="Cabbage">cabbage</a> (usually) with grated coconut.</li> <li><a href="/wiki/Mezhukkupuratti" title="Mezhukkupuratti">Mezhukkupuratti</a>: A style of preparation for a vegetarian dish where the vegetable is stir-fried with spices. Chopped onions or shallots may also be used.</li> <li><a href="/wiki/Achaar" class="mw-redirect" title="Achaar">Achaar</a>: Spicy <a href="/wiki/Pickling" title="Pickling">pickles</a> of raw <a href="/wiki/Mango" title="Mango">mango</a> (<a href="/wiki/Mango_pickle" title="Mango pickle">Mango pickle</a>),<sup id="cite_ref-NDTV_Food_2017_5-5" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Lemon" title="Lemon">lemon</a>,<sup id="cite_ref-Firstpost_2017_20-1" class="reference"><a href="#cite_note-Firstpost_2017-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Lime_(fruit)" title="Lime (fruit)">lime</a>, (<a href="/wiki/Lime_pickle" class="mw-redirect" title="Lime pickle">Narangakari</a>) etc.</li> <li><a href="/wiki/Pappadam" class="mw-redirect" title="Pappadam">Pappadam</a>: Made with lentil flour, it is paired with rice and can be eaten as an appetizer.</li> <li><a href="/wiki/Banana_chip#India" title="Banana chip">Sharkara upperi</a>: <a href="/wiki/Banana_chip" title="Banana chip">Banana chips</a> with jaggery. <sup id="cite_ref-Punit_2015_9-5" class="reference"><a href="#cite_note-Punit_2015-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Banana_chip#India" title="Banana chip">Kaaya Varuthathu</a>: Banana chips. <sup id="cite_ref-NDTV_Food_2017_5-6" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Banana" title="Banana">Banana</a>: A ripe banana is often served with the sadya to be eaten with the dessert, Payasam.</li> <li><a href="/wiki/Chammanthi_podi" title="Chammanthi podi">Chammanthi podi</a>: coconut powder served as a dry condiment or chutney.</li> <li><a href="/wiki/Buttermilk" title="Buttermilk">Sambharam</a>, 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.<sup id="cite_ref-NDTV_Food_2017_5-7" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Firstpost_2017_20-2" class="reference"><a href="#cite_note-Firstpost_2017-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup></li> <li><a href="/w/index.php?title=Kadumanga&action=edit&redlink=1" class="new" title="Kadumanga (page does not exist)">Kadumanga</a>: Sliced mango pickle. Usually served as the third condiment of the sadya.</li></ul> <p>These side dishes are followed by desserts like Pradhaman and Payasams.<sup id="cite_ref-NDTV_Food_2017_5-8" class="reference"><a href="#cite_note-NDTV_Food_2017-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Pradhaman">Pradhaman</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=5" title="Edit section: Pradhaman"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><i>Pradhaman</i> is a sweet dish in the form of a thick liquid; similar to <a href="/wiki/Payasam" class="mw-redirect" title="Payasam">payasam</a>, but with more variety in terms of ingredients and more elaborately made. It is made with white <a href="/wiki/Sugar" title="Sugar">sugar</a> 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. </p> <ul><li><a href="/wiki/Ada_pradhaman" title="Ada pradhaman">Palada pradhaman</a> is made of flakes of cooked rice, milk, and sugar.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup></li> <li>Pazha pradhaman is made of cooked "nendra" plantain or banana in jaggery and coconut milk.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup></li> <li>Gothambu pradhaman is made of broken <a href="/wiki/Wheat" title="Wheat">wheat</a>.<sup id="cite_ref-Rai_7-1" class="reference"><a href="#cite_note-Rai-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup></li> <li>Parippu pradhaman is made of <a href="/wiki/Mung_bean" title="Mung bean">green gram</a>.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Chakka_prathaman" title="Chakka prathaman">Chakka prathaman</a> is made of jackfruit.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup></li> <li><a href="/wiki/Ada_pradhaman" title="Ada pradhaman">Ada pradhaman</a> is made of rice-ada (Rice flakes).<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup></li> <li>Kadala pradhaman is made from black gram.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=6" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 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portal</a></span></li><li class="portalbox-entry"><span class="portalbox-image"><span class="mw-image-border noviewer" typeof="mw:File"><span><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/32px-Flag_of_India.svg.png" decoding="async" width="32" height="21" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/48px-Flag_of_India.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/64px-Flag_of_India.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span></span><span class="portalbox-link"><a href="/wiki/Portal:India" title="Portal:India">India portal</a></span></li></ul> <ul><li><a href="/wiki/Cuisine_of_Kerala" class="mw-redirect" title="Cuisine of Kerala">Cuisine of Kerala</a></li> <li><a href="/wiki/Kamayan" title="Kamayan">Kamayan</a> (a similar meal from the Philippines)</li> <li><a href="/wiki/Onam#Onam_Sadya" title="Onam">Onam sadya</a></li> <li><a href="/wiki/South_Indian_cuisine" title="South Indian cuisine">South Indian cuisine</a></li> <li><a href="/wiki/Thali" title="Thali">Thali</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=7" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">Kerala's Slow Food; The Indian banana leaf banquet that tastes like home by Shahnaz Habib AFAR March/ April 2014 page 49</span> </li> <li id="cite_note-Iyer_2018-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Iyer_2018_2-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free 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Retrieved <span class="nowrap">20 September</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Explore+India%3A+The+Official+Newsletter+of+the+Ministry+of+Tourism&rft.pub=Durga+Das+Publications+Pvt.+Limited&rft.date=2001&rft.au=India+Ministry+of+Tourism&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQk0sAQAAMAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASadya" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Sadya&action=edit&section=8" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Sadya" class="extiw" title="commons:Category:Sadya">Sadya</a> at Wikimedia Commons</li></ul>    </div><noscript><img src="https://auth.wikimedia.org/loginwiki/wiki/Special:CentralAutoLogin/start?useformat=desktop&type=1x1&usesul3=1" alt="" width="1" height="1" style="border: none; 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