Sadhya is a big vegetarian feast of South India associated with celebrations like festivals, wedding, birthday etc. A typical sadhya consists of 24-28 items, including desserts. It is served in plantain leaf. Onam is such a big festival were Sadya is the highlight....In homes we don't make these much curries, but will be limited to 10-15 in number. In Kerala, Sadya differs in both the kinds of dishes served as well as the order in which they are served. In some parts even non-veg is served during the occasion. Since sadya is associated with all Hindu celebrations I don't personally agree with this, but its purely personal... please no offense... :-) This Onam I made a typical Onam Sadya in Thiruvananthapuram style...And I had a wonderful Onam celebration with my friends....special thanks to Linta Shyam & Sumi Rani (Owner of an amazing Jewel Boutique- click on her name for link) for making that day even more beautiful...We should organize more events like this..... :-))
The order in which Sadya is served is as follows : The leaf is placed in such a way that the narrow portion comes on the left side of the person to be served. On the lower extreme left hand side (below the bend ) comes the small banana, Sharkkara upperi, Plantain chips & Pappadam.. From the upper left hand side, the dishes called Thodu curries are served in the order - Inji curry (Puli inji)/ Ginger curry, Kadumanga Pickle, Lemon Pickle, Kichadi, Thoran & Avial. I made Vendakka kichadi & Beetroot pachadi for the kichadi items & Beans thoran. In our place Olan, Kalan, Koottu curry, Erisseri etc are additional items which came later and so they are arranged below the thoran & avial but above the bent of the leaf, as a second row. Any additional curry goes in this second row. Below the bend of the leaf to the center, Rice is served. In Kerala the rice served is called Chembavari or Matta rice( big brown rice). Over the rice to the right side the first Ozhichu curry, Parippu is served with a little bit of ghee. This is eaten together with pappadam. After parippu comes Sambar. Then comes the dessert. The sweet seved in sadya is called Payasam which is of two types - one made with jaggery and coconut milk(brown in color) & the other with milk & sugar(white in color). Payasam is made with a wide variety of things like rice, ada, parippu, mango, jackfruit etc. The main jaggery payasam in all sadyas is the Ada Pradhaman/Payasam. Jaggery payasam is the first to be served and of all those ada payasam comes first and the last payasam is that made with milk and sugar, usually called 'Pal Payasam". For Palpayasam I made Vermicelli Pal payasam. (I also made Kadala Pradhaman for this Onam) One unique item in Thiruvananthapuram Sadya is Boli which is served along with pal payasam. Somtimes Boli is substituted with sweet boondi. After all the payasams comes the second round of rice with the Ozhichu curry, Pulissery. Next comes Rasam and finally Moru (Recipe given below).This is the way Sadya is served in my place... :-)
Of this the last item served is Moru or Sambharam, which is very easy to prepare. For this you have to crush 2-3 green chillies, 1-2 twigs of curry leaves, 1/2 tsp of crushed ginger and some crushed lemon leaves (if available or else to get the lemony taste add some grated lemon rind) and add well beaten curd (Sour curd is preferable) into it. Mix it with enough water to the required consistency. Add salt to taste. The combination of chillies, ginger, lemon etc helps the process of digestion.
The order in which Sadya is served is as follows : The leaf is placed in such a way that the narrow portion comes on the left side of the person to be served. On the lower extreme left hand side (below the bend ) comes the small banana, Sharkkara upperi, Plantain chips & Pappadam.. From the upper left hand side, the dishes called Thodu curries are served in the order - Inji curry (Puli inji)/ Ginger curry, Kadumanga Pickle, Lemon Pickle, Kichadi, Thoran & Avial. I made Vendakka kichadi & Beetroot pachadi for the kichadi items & Beans thoran. In our place Olan, Kalan, Koottu curry, Erisseri etc are additional items which came later and so they are arranged below the thoran & avial but above the bent of the leaf, as a second row. Any additional curry goes in this second row. Below the bend of the leaf to the center, Rice is served. In Kerala the rice served is called Chembavari or Matta rice( big brown rice). Over the rice to the right side the first Ozhichu curry, Parippu is served with a little bit of ghee. This is eaten together with pappadam. After parippu comes Sambar. Then comes the dessert. The sweet seved in sadya is called Payasam which is of two types - one made with jaggery and coconut milk(brown in color) & the other with milk & sugar(white in color). Payasam is made with a wide variety of things like rice, ada, parippu, mango, jackfruit etc. The main jaggery payasam in all sadyas is the Ada Pradhaman/Payasam. Jaggery payasam is the first to be served and of all those ada payasam comes first and the last payasam is that made with milk and sugar, usually called 'Pal Payasam". For Palpayasam I made Vermicelli Pal payasam. (I also made Kadala Pradhaman for this Onam) One unique item in Thiruvananthapuram Sadya is Boli which is served along with pal payasam. Somtimes Boli is substituted with sweet boondi. After all the payasams comes the second round of rice with the Ozhichu curry, Pulissery. Next comes Rasam and finally Moru (Recipe given below).This is the way Sadya is served in my place... :-)
You can get all these recipes by clicking on name of each dish.
Of this the last item served is Moru or Sambharam, which is very easy to prepare. For this you have to crush 2-3 green chillies, 1-2 twigs of curry leaves, 1/2 tsp of crushed ginger and some crushed lemon leaves (if available or else to get the lemony taste add some grated lemon rind) and add well beaten curd (Sour curd is preferable) into it. Mix it with enough water to the required consistency. Add salt to taste. The combination of chillies, ginger, lemon etc helps the process of digestion.
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