A classic sadya has 15-plus dishes: rice with parippu curry and ghee, sambar, rasam, avial, thoran, olan, kaalan, pachadi, kichadi, injipuli, upperi and pappadam, finished with payasam or pradhaman. This collection covers each one.

Pick one dish from each group — a dal (parippu), two gravies (sambar, pulissery), two dry vegetables (thoran, upperi), avial, one pickle-side (injipuli) and one payasam. All are here with videos.

Avial is mixed vegetables in a coconut-cumin paste with curd and coconut oil. Use the avial recipe in this collection — the trick is thick curd and adding coconut oil at the end, off the flame.