Kerala Ela Sadya

Kerala Ela Sadya

Kerala Ela Sadya is a specialty of Kerala cuisine, A variety of pure vegetarian dishes traditionally served on tender banana leaf. In Malayalam, the local language, Sadhya literally means banquet. It is a feast prepared mostly by men, especially when the food is needed in large quantities, for weddings and other special events.

Sadya is consumed by sitting cross-legged on the mat laid on the floor (or even without a mat) and are eaten with neatly washed bare hands. Use of hands in eating a sadya is especially important since it utilises all of our senses – sight, hearing, taste, smell and touch. This meal also triggers all of the basic tastes – sweet, salty, sour and bitter.

Traditionally, on the previous night of a function, the people of the neighborhood gather together and helps the cooks in preparation. They also volunteer to serve the food for the hosts to the guests. This involves a fair amount of social interaction which help build rapport with the neighbours.

Serving Kerala Ela Sadya

Serving Kerala Ela Sadya
Sadhya is served in Pankthi (Sanskrit) or panti in Malayalam which means lines where sets of people are served in sitting lines, on the floor earlier, now on benches and desks. There can be many Pankti’s depending upon total size of the crowd and the capacity of the place. The hosts normally sits only during the last pankti.

Sadhya dishes are served clockwise on the leaf. It is consumed in a special order so as to help digestion, to nuteralise the tongue between dishes etc. The banana leaf is placed before a person so that its narrow end points to the left side. Sadya is served from the top left corner of the leaf, on which is placed in order, a banana, sarkara upperi, Upperi and papad. Mango pickle, injipuli, lime pickle, thoran, olan, avial, pachadi, kichadi, Erissery, Koottukary and salt are placed in order on the rest of the upper half of the leaf.

Once all these items are placed, the rice is served at the bottom center of the leaf. First parippu is served. Then sambar and kalan are served. Rasam is served after. On completion of the meals, a variety of payasams, usually four, including pal payasam, are served. Palada Pradhaman is famous in north Kerala. These days, instead of four payasams, there are only two served.Buttermilk is served at the end to complete the meal and to help digestion.

After the meal, the banana leaf is is folded and closed once the meal is finished. Closing the leaf away from you signifies complete satisfaction with the food and closing it towards you would mean a signal to the cooks that it needs improvement.

Prathaman is also sweet and is similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which coconut milk is added. The main difference between a prathaman and a payasam is that the former uses coconut milk, while the liquid versions of the latter use cow’s milk. Palada prathaman is made of flakes of cooked rice, milk, and sugar. Pazha prathaman is made of cooked “nendra” plantain in jaggery and coconut milk. Gothambu prathaman is made of broken wheat. Parippu prathaman is made of green gram.
Chakka prathaman is made of jackfruit. Kadala prathaman is made from black gram.

Main dishes of the Kerala Ela Sadha

Rice : It is the main item in a sadhya. Semi-polished brown Kerala red rice
Sharkara Upperi: Jaggery Chips
Kaaya Varuthathu : Banana Chips
Paripp : A thick curry lentil dish eaten mixed with rice, pappadam and ghee.
Sambar : A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, etc., and flavored with asafoetida.
Rasam : A less viscous dish made of tamarind, tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper, etc. Bit spicy but great for digestion. Although in some regions Rasam is not counted as part of Sadhya.
Aviyal : Thick mixture of various vegetables, and coconut. It is seasoned with coconut oil and curry leaves.
Kaalan : Made of yogurt, coconut, and any one vegetable like “nendran” plantain or a tuber-like yam. It is very thick and more sour.
Olan : A preparation of white gourd, coconut milk, and ginger seasoned with coconut oil.
Koottukari / Erissery : One or two vegetables like banana and coconut with a hot and sweet taste.
Kichadi : Made of yogurt and cucumber in raw or cooked form.
Pachadi : A sweet form of kichadi, made with sliced ash gourd, or a squash, and also these days with pineapple, grapes. the gravy masala comprises coconut ground with mustard seeds and green chillies.
Puliyinchi : A dish of paste like consistency made of ginger, tamarind, green chilies, and jaggery.
Thoran : A dish of sauteed vegetables such as peas, green beans, raw jackfruit, carrots, or cabbage (usually) with grated coconut.
Achaar : Spicy pickles of raw mango, lemon, lime, etc.
Pappadam: Made with lentil flour, it is crispy and can be eaten as an appetizer.
These side dishes are followed by desserts like Prathaman and Payasams.

Calories in Ela Sadya

ADA PRADHAMAN 1387.53K
PACHADI 529.25K
KOOTU CURRY 1059.05K
AVIAL 791.95K
OLAN 589.09K
MEZHUKKUVARATTI 189.00K
KALAN 628.15K
SAMBAR 926.65K
PARIPPU 693.15K
PACHA MORU 53.14K
MANGO PICLE 1469.25K
BANANA CHIPS 147.00K

Payasam

JAGGERY 100g 385.00
ADA 100g 325.00
DRY GINGER 5g 4 .00
CUMIN POWDER 5g 18.75
CARDAMOM POWDER 5g 15.55
COCONUT MILK 100g 552.00
GHEE 5g 45.50
CASHEW NUT 5g 29.23
RAISIN 5g 14.50
TOTAL 330g 1387.53 1387.53

Pachadi

BEET ROOT 50g 29.00
COCONUT 50g 285.00
YOGHURT 50g 61.00
MUSTARD SEEDS 5g 23.45
CURRY LEAVES 5g 10.08
COCONUT OIL 10ml 120.00
TOTAL 160g 529.25

Koottu Curry

YAM 50g 116.00
BLACK CHANNA 50g 16.40
COCONUT 150g 500.00
COCONUT OIL 20g 240.00
MUSTARD SEEDS 5g 23.45
RAW BANANA 50g 52.50
CARROT 50g 35.00
POTATO 50g 48.50
CURRY LEAVES 5g 10.80
TURMERIC POWDER 5G 16.40
TOTAL 430g 1059.05

Aviyal – A as in apple

RAW BANANA 50g 52.50
CARROT 50g 35.00
POTATO 50g 48.50
BRINJAL 50g 12.50
SNAKE GOURD 50g 9.00
SHALLOTS 50g 35.00
MANGO 50g 32.50
YAM 50g 116.00
COCONUT 100g 285.00
CURRY LEAVES 5g 10.80
CUMIN 5g 18.75
COCONUT OIL 10ml 120.00
TURMERIC POWDER 5G 16.40
TOTAL 510g 791.95

Olan – la as in laugh

ASH GOURD 100g 12.00
VAN PAYAR 50g 16.40
COCONUT MILK 100ml 552.00
GINGER 5g 8.00
GREEN CHILLY 5g 1.5g
TOTAL 260g 589.90

Mezhukkuvaratty

LONG BEANS 100g 29.00
SHALLOTS 50g 35.00
COCONUT OIL 100g 120.00
RED CHILLY 5g 5.00
TURMERIC POWDER 5G 16.40
TOTAL 255g 189.00

Sambar

PUMPKIN 50G 10.50
SNAKE GOURD 50G 9.00
CURRY CUCUMBER 50G 8.00
CARROTS 50G 35.00
EGG PLANT 50G 12.5
SHALLOTS 50G 35.00
TOMATOES 50G 8.00
CORIANDER LEAVES 50G 0.1
TOOR DAL 100G 203.00
ASAFOETIDA 5G 14.90
MUSTARD SEEDS 5G 23.45
RED CHILLY 5G 5.00
FENUGREEK 5G 4.90
TAMARIND 50G 141.50
SAMBAR POWDER 75G 106.00
CURRY LEAVES 5G 5.40
COCONUT OIL 30ML 240
TURMERIC POWDER 5G 16.40
TOTAL 710G 927.25

Paripp

TOOR DAL 100G 203.00
COCONUT OIL 15ML 120.00
COCONUT 100G 285.00
GINGER 5G 8.00
GARLIC 5G 5.00
RED CHILLY 5G 5.00
CUMIN 5G 18.75
SHALLOTS 50G 35.00
TURMERIC POWDER 5G 16.40
TOTAL 270G 676.75

Kalan – Ka as in Kabuli,la as in laugh

CURRY CUCUMBER 100G 16.00
COCONUT OIL 15ML 120.00
COCONUT 100G 285.00
GINGER 5G 8.00
GARLIC 5G 5.00
RED CHILLY 5G 5.00
CUMIN 5G 18.75
SHALLOTS 50G 35.00
CURD 100ML 122.00
TURMERIC POWDER 5G 16.40
TOTAL 370G 628.15

Moru – Butter Milk

BUTTER MILK 100ML 19.00
GINGER 5G 5.00
GREEN CHILLY 5G 16.60
SHALLOTS 5G 7.14
CURRY LEAVES 5G 5.4
TOTAL 120G 53.14

Mangoe Pickle

MANGOE 207G 130.00
GINGELLY OIL 100G 1200.00
MUSTARD SEEDS 5G 23.45
GARLIC 5G 2.00
RED CHILLY 10G 20.00
VINEGAR 20ML 20.00
FENUGREEK 5G 11.00
TURMERIC POWDER 5G 16.40
TOTAL 357G 1452.85

Visiting Kerala? Kerala Ela Sadya is the main attraction or experience you should not miss!

Share "Kerala Ela Sadya" via:

No comments yet.

Leave a Reply

Solve : *
21 − 2 =


Testimonials

The trip was fantastic, easily one of our highlights of our 2+ weeks in India.
“Tijo, The trip was fantastic, easily one of our highlights of our 2+ weeks in India. The staff all around was the best part. Ratheesh was a fantastic driver, you weren’t lying when you said you sent your best lol. I have already rated... Read More