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Rice
Rice

Rice

In Sadya, rice is the main staple, usually plain boiled Kerala matta rice, serving as the base for all curries and side dishes.

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In Sadya, rice is the main staple, usually plain boiled Kerala matta rice, serving as the base for all curries and side dishes.

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Salt

In traditional Kerala sadhya, a small pinch of plain salt (uppu) is served symbolically on the banana leaf.

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Ghee

In traditional Kerala sadhya, fragrant cow’s ghee (nei) is poured over parippu and rice to enhance flavor.

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Varutha upperi

In traditional Kerala sadhya, crispy varutha upperi (banana chips) are served first, symbolizing auspicious beginning and celebration.

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Sharkkara upperi

In traditional Kerala sadhya, sweet sharkkara upperi (jaggery-coated banana chips) adds delightful crunch and sweetness to the feast.

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Naranga Achar

In traditional Kerala sadhya, tangy naranga achar (lemon pickle) adds a spicy, sour flavor that enhances every dish.

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Manga Achar

In traditional Kerala sadhya, spicy manga achar (mango pickle) provides a tangy, flavorful contrast to the mild dishes.

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Inchi curry

In traditional Kerala sadhya, tangy inji curry (ginger curry) aids digestion and balances the richness of other dishes.

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Aviyal

In traditional Kerala sadhya, aviyal is a thick mixed vegetable curry with coconut and curd, symbolizing unity in diversity.

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Thoran

In traditional Kerala sadhya, thoran is a dry vegetable dish sautéed with coconut, mustard seeds, and curry leaves.

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Kichadi

In traditional Kerala sadhya, kichadi is a yogurt-based dish with cucumber or ash gourd, tempered with coconut and spices.

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Pavakka Kichadi

In traditional Kerala sadhya, pavakka kichadi is a yogurt-based bitter gourd dish, tempered with coconut, green chilies, and spices.

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Beetroot Pachadi

In traditional Kerala sadhya, beetroot pachadi is a sweet-and-sour yogurt-based dish with grated beetroot, coconut, and mild spices.

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Pineapple Pachadi

In traditional Kerala sadhya, pineapple pachadi is a sweet-and-tangy yogurt-based dish with pineapple, coconut, and mild spices.

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Koottu curry

In traditional Kerala sadhya, koottu curry is a rich curry of mixed vegetables and legumes, cooked with coconut and spices.

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Olan

In traditional Kerala sadhya, olan is a mild, creamy curry made with ash gourd, cowpeas, and coconut milk, subtly flavored.

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Kalan

In traditional Kerala sadhya, kalan is a thick yogurt and coconut-based curry with raw banana or yam, mildly spiced and tangy.

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Mezhukkupurattiyathu

In traditional Kerala sadhya, mezhukkupurattiyathu is a dry, sautéed vegetable dish, seasoned with coconut, mustard seeds, and curry leaves.

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Madhuracurry

Madhura Curry is a sweet, mild Kerala Sadhya side dish with fruits, coconut, yogurt, and gentle spices.

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Theeyal

Theeyal is a Kerala Sadya curry with roasted coconut, tamarind, vegetables, tangy, nutty, spicy, and flavorful.

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Thenga Chammanthi

Thenga Chammanthi is a Kerala Sadya coconut chutney, made with grated coconut, green chilies, curry leaves, and spices.

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Erissery

Erissery is a Kerala Sadya dish made with pumpkin or yam, cooked with coconut, cumin, green chilies, and mild spices.

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Pulissery

Pulissery is a Kerala Sadya yogurt-based curry, usually with ripe mango or ash gourd, flavored with coconut, green chilies, and turmeric.

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Rice

In Sadya, rice is the main staple, usually plain boiled Kerala matta rice, serving as the base for all curries and side dishes.

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Parippu curry

Parippu in Sadya is a masoor dal or lentil curry, cooked with ghee, turmeric, and spices, served to mix with rice.

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Pappadam

Pappadam in Sadya is a crispy, thin lentil wafer, usually deep-fried, served as a crunchy accompaniment to rice and curries.

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Naranga curry

Naranga Curry in Sadya is a tangy Kerala-style lemon/lime curry made with lemon juice, coconut, green chilies, and mild spices.

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Moru curry

Moru Curry in Sadya is a yogurt-based Kerala curry with coconut, green chilies, turmeric, and curry leaves, served mild and tangy.

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Moru

Moru in Sadya is spiced buttermilk or yogurt drink/curry, flavored with coconut, green chilies, turmeric, and curry leaves, served mild and tangy.

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Sambhar

Sambar in Sadya is a tangy, spicy South Indian lentil and vegetable stew, made with tamarind, coconut, curry leaves, and spices, served with rice.

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Rassam

Rasam in Sadya is a thin, tangy, and spicy South Indian soup, made with tamarind, tomatoes, spices, and curry leaves, served to mix with rice.

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Boli

Soft, golden Boli melts on the tongue, paired with rich payassam, celebrating Kerala’s sadhya with sweetness and tradition.”

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Ada Pradhaman

Warm, golden Ada Pradhaman, sweetened with jaggery and coconut milk, graces the sadhya feast, spreading joy, tradition, and festive delight.”

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Palada Payassam

Silky Palada Payasam, with delicate rice ada and creamy milk, sweetens every sadhya feast, bringing warmth, tradition, and joy.” ✅

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Semiya Payassam

Semiya Payasam is a traditional Kerala dessert made with vermicelli, milk, sugar, and ghee, often garnished with nuts for sadhya.” ✅

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Semiya Payassam

Semiya Payasam is a traditional Kerala dessert made with vermicelli, milk, sugar, and ghee, often garnished with nuts for sadhya.” ✅

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Kadala pradhaman

Kadala Payasam is a Kerala dessert made with black chickpeas, jaggery, and coconut milk, simmered to rich, creamy perfection for sadhya.” ✅

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Kadala pradhaman

Kadala Payasam is a Kerala dessert made with black chickpeas, jaggery, and coconut milk, simmered to rich, creamy perfection for sadhya.” ✅

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Cherupayar Payassam

Cheru Payar Payasam is a traditional Kerala dessert made with green gram, jaggery, and coconut milk, served during festive sadhya.” ✅

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Pineapple Payassam

Pineapple Payasam is a sweet Kerala dessert made with pineapple, jaggery, coconut milk, and spices, adding tropical flavor to sadhya.” ✅

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Dates Payasam is a rich Kerala dessert made with dates, jaggery, coconut milk, and ghee, traditionally served during sadhya.” ✅

Dates Payassam

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