In traditional Kerala sadhya, aviyal is a thick mixed vegetable curry with coconut and curd, symbolizing unity in diversity.
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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.
In traditional Kerala sadhya, sweet sharkkara upperi (jaggery-coated banana chips) adds delightful crunch and sweetness to the feast.
In traditional Kerala sadhya, crispy varutha upperi (banana chips) are served first, symbolizing auspicious beginning and celebration.
In traditional Kerala sadhya, fragrant cow’s ghee (nei) is poured over parippu and rice to enhance flavor.
In traditional Kerala sadhya, a small pinch of plain salt (uppu) is served symbolically on the banana leaf.
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