Soft, golden Boli melts on the tongue, paired with rich payassam, celebrating Kerala’s sadhya with sweetness and tradition.”
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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.
Sambar in Sadya is a tangy, spicy South Indian lentil and vegetable stew, made with tamarind, coconut, curry leaves, and spices, served with rice.
Moru in Sadya is spiced buttermilk or yogurt drink/curry, flavored with coconut, green chilies, turmeric, and curry leaves, served mild and tangy.
Moru Curry in Sadya is a yogurt-based Kerala curry with coconut, green chilies, turmeric, and curry leaves, served mild and tangy.
Naranga Curry in Sadya is a tangy Kerala-style lemon/lime curry made with lemon juice, coconut, green chilies, and mild spices.
Pappadam in Sadya is a crispy, thin lentil wafer, usually deep-fried, served as a crunchy accompaniment to rice and curries.
Parippu in Sadya is a masoor dal or lentil curry, cooked with ghee, turmeric, and spices, served to mix with 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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