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Who can resist the unmistakable aroma of curry leaves lolling around in ground coconut and warm coconut oil within a mix of the choicest vegetables? That is what is all about Sadya, the delicious delicacy that comes on the tongue of a banana leaf!

The sadya broadly covers all the flavor profiles – sweet, salty, sour, and spicy through various textures and temperatures and uses a lot of regional vegetables as ingredients; thick coconut, Jaggery, yams, other veggies, and a wide variety of lentils.

Every Saturday we serve this delicacy for lunch at our place.
Our lip-smacking breakfast delicacies and village-style vegetarian buffets are also equally loved by our bygone people. We serve pure village-style vegetarian buffet meals for other meal times. Our all preparations are with produces maximum sourced from our farm. The delicacies from our place would be there in your buds even after you bid us bye, we are pretty sure
If you have a wish to relish any special food while here, ahead of time kindly let us know to get it for extra pay.

Want to know more about Sadya?

Traditionally, Sadya is served on a plantain leaf, with its tongue towards the left. It consists of par boiled red rice, side dishes, savories, pickles, and desserts, all served at different times of the meal.
The first served item after the rice is Parippu, which is a liquid curry made from small grams and ghee. It is followed by the Saveda special, a south Indian household favorite, Sambar. A simple curry made from any assortment of vegetables available. They are then boiled in gravy of crushed lentils, onions, chilies, coriander, and turmeric with a pinch of asafoetida.
Side dishes are equally important. Avial, a combination of vegetables, coconut paste, and green chilies, is extremely famous. Fresh coconut oil and raw curry leaves are immediately added after the dish is prepared to add to the flavor of the dish.
Thoran is another important side dish. It usually contains minced string beans, cabbage, or grams, mixed with grated coconut along with a dash of red chilies and turmeric powder.
Olan is a dish that consists mainly of pumpkin and red grams cooked in thick gravy of coconut milk.
Kaalan, seasoned buttermilk with turmeric powder and green chilies along with sour buttermilk with salt and chopped green chilies are served to relish another spoon of rice to quench the heart and stomach together

Major savories of a Sadya include Upper (deep fried banana chips), Pappadams (fried wafer of black gram flour), Ginger Pickle, and Kichadi (sliced cucumber/ladyfinger in curd, seasoned with mustard, red chilies, and curry leaves in coconut oil). They are served along with mango and lime pickle.

Payasam, Kerala’s beloved dessert, is served next. A payasam is a pudding of sweet brown molasses or milk, coconut milk, and spices, garnished with cashew nuts and raisins. A ripe yellow plantain, Pazham, and a crush of papadam is the best companion to go with it.

Last but not least, along with traditionally made Rasam some more rice is a must!
Rasam is a mixture of chili and pepper powder boiled in diluted tamarind juice-based mixture seasoned with chili, ginger, and peppercorns. These are supposed to help with digestion as well. The meal is wound up by folding the plantain leaf in half.

Sadya is a feast of flavours and enriches your palate in many ways. It is something to be experienced at least once during one’s life span.
This traditional vegetarian feast of Kerala is among the favorite delicacies of all who visit our shores. When a guest comes home, on the belief of Atithi Devo bhava, we serve this banquet of love.