Kerala Mini Sadya
Updated: Aug 13
When it comes to vegetarian food, personally I am in love with Kerala cuisine. The use of so many veggies with almost no powder spices and use of fresh ingredients makes a Kerala Mini Sadya so special for me. And I ❤️ the use of fresh coconut which is the signature of the cuisine.
Since couple of days, I was planning to come up with a vegetarian spread that is delicious to share it on my blog. A brief glance at the veggies section at my local grocer, I spotted some beautiful bunch of banana leaves and the idea of mini sadya clicked.
Sadya, for those who don’t know is a festive spread mostly during Onam and few festive occasions. Sadya has over 20 items which is massive for my appetite. But I do go on that over eating day on Oman and indulge myself to my heart's content :) For today, as I lack time and the appetite, it is a mini Sadya. Picked up fresh stuff to cook dinner, which is my major meal of the day in these lockdown times.
The dishes on today’s mini Sadya or meal are very easy to make and all I needed was an hour and half to put things together from scratch. And that time is worth investing for a delicious meal :)
Sharing recipes of the things I cooked for the Sadya. Dessert is outsourced but I may attempt to make it at home.. someday! 😊
Kumbalanga Puliserry - One of the popular dishes on sadya. It is made with Ash gourd cooked in a yoghurt base gravy. There are versions of this dish in Tamil Nadu and other parts of south India with variations. Kumablanga Puliserry and same warm rice is all you need to sit back and enjoy a very simple meal.
Kumbalanga or ash gourd (2 cups, peeled, seeds removed and diced)
1/2 tsp turmeric powder
1/2 cup whisked yogurt (not very sour)
2 slit green chilies
salt as per taste
one cup water
below all to be ground to a paste
2tb fresh coconut
1/2 tbs cumin seeds
2 dry red chilies
1tbs raw rice that’s soaked for an hour
1tsp mustard seeds
3-4 pieces of fenugreek seeds
few curry leaves
1 tbs coconut oil
A pinch of asafoetida
1 - In a deep pot, add the diced ash gourd, turmeric, green chillies , salt and water. turn on the flame and bring to a boil until the ash gourd is tender but not cooked completely. It should be tender but still hold the crunch.
2 - now add the ground paste and cook until you see it bubbling. add little hot water if too thick. Rice in the base masala thickens as it cooks.
3 - Lower the flame and add the whisked yogurt and give a good mix. do not boil but let the sauce just heat up. turn off the flame.
4 - Finally temper by heating coconut oil. once heated add the mustard seeds and let it splutter, next add fenugreek seeds, curry leaves and asafoetida and fry for few seconds. add to the cooked puliserry. Done!
Kaya Mezukkupuratti or simply Raw Banana Thoran - Mezukkupuratti is a kerala style stir fry of vegetables. Today I am making Kaya which is raw banana. There is use of onion and garlic too but I have made without them.
3 raw banana peeled and cut lengthwise
1tbs coconut oil
2tb freshly grated coconut
a pinch of asafoetida
one red chili broken into pieces
few curry leaves
1/2 tsp mustard seeds
1 - Boil one cup water with salt and turmeric. add raw banana pieces and cook until it is just tender
2 - drain off, add grated coconut, mix and keep aside
3 - Heat coconut oil in a pan and add mustard seeds, let it splutter. next add broken chiles, curry leaves and asafetida and fry for few seconds. add the cooked banana give a good mix and let it cook for 2-3mins on high. you may add salt if needed. Turn off heat. cover and keep for 5mins.
Manga Pachadi - Manga pachadi is another easy to make dish. Part of sadya but it can also be a side dish by itself and go with rice too.
One peeled and diced Alphonso mango
2 Tb freshly grated coconut
1 tsp cumin seeds
1 big dry red chili roasted on open flame
1 tsp mustard seeds
3-4 curry leaves
1 tbs coconut oil
Salt as per taste
1 - In a blender jar add coconut, cumin seeds, red chilli and grind to a smooth paste by adding water.
2 - add the ground paste to the diced mangoes. Season with salt
3 - heat coconut oil and add mustard seeds. Let it splutter. Add curry leaves and fry for a minute. Add this tempering to the pachadi and give a good mix. Chill it in the refrigerator before serving.