This is a traditional Kerala dish prepared by the Malayalees or the mostly called 'Mallu's-for the Occassions like Marriages and for the very Supreme traditional Cum harvest festival Known as 'Onam'.It is futile to celebrate Onam and other blessed occassions without a 'Sadhya'(A totally sumptuous,vegetarian dish) in Kerala.It should be noticed that the dish is apparently delicious as well as nutritious.(The Picture shown here is a Mangalorean Konkani Sadhya ,not much different from the Kerala version).The base of a Sadhya is boiled Rice of any particular quality accompanied by the inevitable Pappadam,Pazham and a mouth-watering Payasam.(we guys call it as 'The Pay'-Sung' juzt 4 a style ).
The So-called Sadhya is primarily served on Plantain/Banana leaves.....(ie...,a Sadhya won't be a Sadhya if itz not served on Plantain leaves for sure....).The above said Pappadam is a deep fried crispy wafer similar to the Paappad of Punjab/North India prepared from a typical flour and baking soda.
Payasam is a kerala version of the North Indian Kheer.It can be prepared with Vermicelli,Rice Ada, Jaggery and it has innumerable versions for preparation.I should say that itz simply drool-worthy,mouth-watering, Eye-storming etc....etc....etc......or 'ditto'......'ditto'........'ditto'....Titti- Ta....Tara-rum-pum,especially the one called PaalPayasam or an Ada Pradhaman.
A Sadhya won't be complete without some fried banana Chips or Sharkara Upperi and it itsel looks quite colorfull with its 'side touches' like Pachhadi,Kichhadi,Avial,Beet-root Thoran, Inji Curry (Ginger-Chutney), Chammanthi, Beans/Achinga Thoran, Payar Thoran and The Awesome 'Mambhazha Pulissery'(A Sweet/Sour Mango delight). It should also be accompanied by Parippu Curry (lentil-Curry),Sambhaar and the fuzzy-butter milk (consisting of Ginger,Green-Chillies and Shallots).A Pinch of Salt and the 'Tingy-Tangy'-Mango Pickle is kept on the left cor'ner of the banana-leaf.The Sadhya concludes with a drooling Paalpayasam or an Ada-Pradhaman with bollie and a long blurp.
