In traditional Kerala sadhya, pineapple pachadi is a sweet-and-tangy yogurt-based dish with pineapple, coconut, and mild spices.
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In traditional Kerala sadhya, beetroot pachadi is a sweet-and-sour yogurt-based dish with grated beetroot, coconut, and mild spices.
In traditional Kerala sadhya, pavakka kichadi is a yogurt-based bitter gourd dish, tempered with coconut, green chilies, and spices.
In traditional Kerala sadhya, kichadi is a yogurt-based dish with cucumber or ash gourd, tempered with coconut and spices.
In traditional Kerala sadhya, thoran is a dry vegetable dish sautéed with coconut, mustard seeds, and curry leaves.
In traditional Kerala sadhya, aviyal is a thick mixed vegetable curry with coconut and curd, symbolizing unity in diversity.
In traditional Kerala sadhya, tangy inji curry (ginger curry) aids digestion and balances the richness of other dishes.
In traditional Kerala sadhya, spicy manga achar (mango pickle) provides a tangy, flavorful contrast to the mild dishes.
In traditional Kerala sadhya, tangy naranga achar (lemon pickle) adds a spicy, sour flavor that enhances every dish.
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