How much cooking time?

45 min — 20 min prep, 25 min cooking.

Sadya Meals

Name: Sadya Meals
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Kerala Indian
Ingredients: 2tbsp Coriander Leaves; 70g Raw Banana (Vazhakkai); 60g green beans; 60g Carrot; 100g Curd; 80g Ash Gourd; 8g green chillies; 120g Moong Dal; 200g Coconut; 100g banana; salt; 60g Cucumber; 20g papad; 15g Tamarind; 70g elephant yam; 60g Drumstick; 0.5tsp Turmeric Powder; 1tsp Ginger; 360g rice; 60g Jaggery; 2tbsp Coconut Oil

A traditional Kerala Sadya: an elaborate vegetarian banana-leaf feast served at Onam and Vishu. Built on red parboiled (Matta) rice with parippu, sambar, rasam, avial, thoran, olan, kaalan, pachadi, pickles, papadam, banana and a jaggery-coconut-milk payasam. Traditionally satvik (no onion or garlic).

Time 45 min · Serves 6 · 570 kcal · All Kerala, Kerala

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Raw Banana (Vazhakkai) — 70 g (chopped)
green beans — 60 g (chopped)
Carrot — 60 g (chopped)
Curd — 100 g
Ash Gourd — 80 g (chopped)
green chillies — 8 g (chopped)
Moong Dal — 120 g (boiled)
Coconut — 200 g (grated)
banana — 100 g (chopped)
salt (optional) (whole)
Cucumber (optional) — 60 g (chopped)
papad — 20 g (fried)
Tamarind — 15 g
elephant yam — 70 g (chopped)
Drumstick — 60 g (chopped)
Turmeric Powder — 0.5 tsp (ground)
Ginger — 1 tsp (ground)
rice — 360 g (boiled)
Jaggery — 60 g

Tempering

Coconut Oil — 2 tbsp (whole)

Method

Heat the Coconut Oil in a wide pan and warm the Green Chilli and Ginger in it for 30 seconds — this is the base for the whole sadya.
Add the Elephant Foot Yam, Raw Banana, Drumstick, Ash Gourd, Carrot and French Beans with Turmeric Powder, salt and 200 ml water; cover and cook 10 minutes until just tender.
Grind half the Coconut coarsely and fold it in, cooking 3 minutes so it coats the vegetables into the avial.
Whisk the Curd smooth and stir it in off the heat, with the diced Cucumber, so it stays fresh and does not split.
Soak the Tamarind in 100 ml warm water, strain the pulp and simmer it 5 minutes with the Jaggery and the rest of the Coconut into a thick sweet-sour puli.
Boil the Moong Dal until soft and mash it lightly for the parippu.
Cook the rice until soft, drain it and keep it hot.
Fry the papad until it puffs, and slice the banana lengthways.
Serve the rice in the centre of a wide plate with the avial, parippu and puli around it, the papad and banana on the side, garnished with Coriander Leaves.

Common questions

How many calories in one plate of Sadya Meals?: 570 kcal per plate.
How much cooking time?: 45 min — 20 min prep, 25 min cooking.

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