Welcome to Kerala Sadhya, your gateway to experiencing the vibrant flavors and rich traditions of Kerala cuisine. Founded with a passion for preserving and sharing the culinary heritage of Kerala, our mission is to bring the authentic taste of Sadhya to food enthusiasts around the world.

At Kerala Sadhya, we take pride in curating traditional Sadhya feasts prepared with the finest ingredients and time-honored recipes passed down through generations. Each dish is crafted with care, reflecting the diversity and depth of Kerala's culinary legacy.

Our commitment to excellence extends beyond the kitchen. We strive to create memorable dining experiences that celebrate Kerala's culture, hospitality, and spirit of community. Whether you're celebrating a special occasion or simply craving a taste of home, Kerala Sadhya is here to delight your senses and nourish your soul.

Join us on a culinary journey through Kerala's flavorsome landscapes, where every bite tells a story of tradition, passion, and culinary mastery. We invite you to savor the essence of Kerala with Kerala Sadhya.

The History

Sadhya is a feast encompassing the length and breadth of vegetarian cuisine. Its spread can go up to 28 dishes at a time. This traditional vegetarian feast of Kerala is among the most favourite delicacies of all who visit our shores.

Traditionally, Sadhya is served on a plantain leaf, with the tapering side of the leaf pointing to the left of the guest. It consists of par boiled red rice, side dishes, savouries, pickles and desserts, all served at different times of the meal. Rice is usually placed on the lower side of the leaf.

First served item after rice is Parippu, which is a liquid curry made from small gram and ghee. It is followed by the South Indian household favourite, Sambar. This vegetable stew can be made from any assortment of vegetables available. They are then boiled in gravy of crushed lentils, onions, chillies, coriander and turmeric with a pinch of asafoetida.

Side dishes are equally important. Avial, a combination of vegetables, coconut paste and green chillies, is extremely famous. Fresh coconut oil and raw curry leaves are immediately added after the dish is prepared to add to the flavour of the dish. Thoran is another important side dish. It usually contains minced string beans, cabbage, radish or grams, mixed with grated coconut along with a dash of red chillies and turmeric powder. Olan is a dish which consists mainly of pumpkin and red grams cooked in thin gravy of coconut milk.

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

Payasams, Kerala's beloved dessert, are served next. There are different varieties of Payasams like Pal Payasam, Palada Pradhaman and Kadalaparippu Pradhaman. A payasam is basically a pudding of sweet brown molasses or milk, coconut milk and spices, garnished with cashew nuts and raisins. One normally has a ripe yellow plantain, Pazham, along with it.

At the end of the feast, one is served rice again, along with traditionally made Rasam. Rasam is a mixture of chilli and pepper powders boiled in diluted tamarind juice. Moru, a seasoned buttermilk preparation with yogurt, curry leaves, and green chillies are served. These are supposed to help with digestion as well. The meal is wound up by folding the plantain leaf in half.

Sadhya 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.