Kerala Sadya
An authentic vegetarian recipe from Kerala, India
Cook Time
120 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
600g Cooked white rice
300g Ash gourd (kumbalanga)
2piece Raw banana (plantain)
200g Yam (chena)
2piece Drumstick (moringa pods)
200g Grated coconut (fresh)
60ml Coconut oil
300ml Thick yogurt (curd)
4piece Green chillies
20g Ginger
20piece Curry leaves
5g Mustard seeds
4piece Dried red chillies
4g Turmeric powder
4g Cumin seeds
4piece Papadum (pappad)
60g Banana chips
40g Pickle (mango or lime)
8g Salt
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the avial: Boil ash gourd, raw banana, yam, and drumstick pieces with turmeric and salt until just tender. Grind fresh coconut with cumin and green chillies into a coarse paste. Mix into the cooked vegetables and cook on low heat for 3 minutes. Finish with coconut oil and curry leaves.
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Prepare the olan: Cook ash gourd and black-eyed peas (if using) in water with green chillies and salt until soft. Add thin coconut milk and simmer for 5 minutes. Finish with coconut oil and curry leaves.
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Prepare the thoran: Finely chop raw banana or cabbage. Sauté mustard seeds and dried red chillies in coconut oil. Add the vegetable, turmeric, salt, and grated coconut. Stir-fry on high heat for 5–6 minutes until dry and cooked.
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Prepare the pachadi: Whisk thick yogurt with a little salt. Temper mustard seeds, dried red chillies, and curry leaves in coconut oil and pour over the yogurt. Add finely grated cucumber or pineapple.
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Prepare the sambar: Cook toor dal until soft. Sauté onions, tomatoes, and sambar powder in oil. Combine with the dal, add tamarind water, and simmer for 15 minutes. Temper with mustard seeds and curry leaves.
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Prepare the rasam: Boil tomatoes with tamarind water, black pepper, cumin, and garlic. Strain and simmer for 5 minutes. Temper with mustard seeds and curry leaves.
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Deep-fry or roast the papadums until crisp and golden.
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Arrange a fresh banana leaf on the table with the tip pointing to the left. Place rice in the center.
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Serve all dishes in the traditional order: banana chips and papadum at the top right, pickle at the top left, then the curries and side dishes arranged around the rice.
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Serve payasam (kheer) as dessert — traditionally made with rice, jaggery, and coconut milk.
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Chef's Tips
A traditional Sadya has 26+ dishes; this recipe covers the essential core dishes for a home version.
Coconut oil is mandatory — it defines the flavor of every dish in the Sadya.
The banana leaf should be washed and dried before serving; the slight bitterness of the leaf subtly flavors the food.
Sadya is eaten with the right hand by mixing rice with each curry separately — never mix everything together at once.
About This Dish
Kerala Sadya is a traditional vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- A traditional Sadya has 26+ dishes; this recipe covers the essential core dishes for a home version. - Coconut oil is mandatory — it defines the flavor of every dish in the Sadya. - The banana leaf should be washed and dried before serving; the slight bitterness of the leaf subtly flavors the food. - Sadya is eaten with the right hand by mixing rice with each curry separately — never mix everything together at once.
Category
Vegetarian
Cook Time
120 mins
Servings
4 servings
Difficulty
Hard