Ingredients Used in Kerala Sadya

Sadya (Malayalam: α┤╕α┤ªα╡ìα┤») means banquet in Malayalam. It is a typical feast of the people of Kerala Sadya is traditionally a vegetarian meal served on a banana leaf. People are seated cross-legged on the floor on a mat. All the dishes are served on the leaf and eaten with the hands without using any cutlery….

The celebrations of Onam start on Atham day, 10 days before Thiruvonam. The 10 days are part of the traditional Onam celebrations and each day has its own importance in various rituals and traditions. Earthen mounds, which look somewhat like square pyramids, representing Mahabali and Vamana are placed in the dung-plastered courtyards in front of…

Rasam or Saaru (Tamil: α«░α«Üα««α»ì, Rasam, Malayalam: α┤░α┤╕α┤é), Kannada:α▓╕α▓╛α▓░α│ü (Saaru), is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables. Nowadays all the seasonings required are combined and…

Pickles (Hindi: αñåαñÜαñ╛αñ░, Urdu: ╪º┌å╪º╪▒) are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian and Pakistani spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling…

Thoran (Malayalam: α┤ñα╡ïα┤░α┤¿α╡ìΓÇì, pronounced ) is a Kerala cuisine dish (South India). This popular and common dish is usually prepared to be eaten along with steamed rice. It is usually served as part of the Sadhya along with other dishes. Preparation Thoran is a dry dish traditionally made of a finely chopped vegetables such as…

Kichadi is a Keralite dish (south India) made of curd and cucumber in raw or cooked form. Kichadi is often served as part of the Sadhya. Post Views: 238