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{{Short description|Traditional vegetarian platters served on a banana leaf in Kerala as lunch}}
{{Use dmy dates|date=December 2019}}
{{Use Indian English|date=December 2019}}
{{more citations needed|date=September 2018}}
{{Infobox food
| name = Sadya
| image = Sadhya DSW.jpg
| image_size = 300px
| caption =
| alternate_name = സദ്യ
| country = [[India]]
| region = [[Kerala]]
| creator =
| course =
| type =
| served =
| main_ingredient =
| variations =
| calories =
| other = [[Kamayan]] (Philippines)
}}
[[File:Sadya 2019.jpg|thumb|Traditional Kerala Sadya]]

'''Sadya''' ({{lang-ml|സദ്യ}}) is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a [[banana]] leaf in [[Kerala]] as lunch.<ref>Kerala's Slow Food; The Indian banana leaf banquet that tastes like home by Shahnaz Habib AFAR March/ April 2014 page 49</ref> Sadya means banquet in [[Malayalam]]. Sadya is typically served as a traditional feast for [[Onam]], the state festival of Kerala and [[Vishu]].<ref name="Iyer 2018">{{cite web | last=Iyer | first=Meenakshi | title=Onam 2018, here's why Sadya is the most balanced meal, full of nutritional value – more lifestyle | website=[[Hindustan Times]] | date=25 August 2018 | url=https://www.hindustantimes.com/more-lifestyle/onam-2018-here-s-why-sadya-is-the-most-balanced-meal-full-of-nutritional-value/story-2gwLfWrIj9L3VSnBVFxUfK.html | access-date=20 September 2018}}</ref>

==Overview==
[[File:Valla Sadya.JPG|thumb|left|Valla sadya]]
A typical Sadya can have about 24–28 dishes served as a single course. In cases where it is a much larger one it can have over 64 or more items, such as the Sadya for Aranmula Boatrace (Valla Sadya).<ref name="NDTV Food 2017"/> During a traditional Sadya celebration, people are seated [[cross-legged]] on mats.<ref name="Vasu Kumar 2017">{{cite book | last1=Vasu | first1=S.S.L. | last2=Kumar | first2=R. | title=Morning Glory Blossoms | publisher=Partridge Publishing Singapore | year=2017 | isbn=978-1-5437-4244-2 | url=https://books.google.com/books?id=8aJEDwAAQBAJ&pg=PT21 | access-date=20 September 2018 | page=21}}</ref> Food is eaten with the right hand, without cutlery.<ref name="Vasu Kumar 2017"/> The fingers are cupped to form a [[Ladle (spoon)|ladle]].<ref name="Vasu Kumar 2017"/>

The main dish is plain boiled [[rice]], served along with other curries, ''Koottaan'' (കൂട്ടാന്‍) which include curries like [[parippu]], [[sambar (dish)|sambar]], [[Rasam (dish)|rasam]], {{transliteration|ml|italic=no|pulisseri}} and others like {{transliteration|ml|italic=no|[[kaalan]]}}, {{transliteration|ml|italic=no|[[avial]]}}, {{transliteration|ml|italic=no|[[thoran]]}}, {{transliteration|ml|italic=no|[[olan (dish)|olan]]}}, {{transliteration|ml|italic=no|[[pachadi]]}}, {{transliteration|ml|italic=no|[[kichadi]]}}, {{transliteration|ml|italic=no|[[koottukari]]}}, {{transliteration|ml|italic=no|erissery}}, [[mango pickle]], [[injipuli]], [[mezhukkupuratti]], {{transliteration|ml|italic=no|[[lime pickle|naranga achaar (lime pickle)]]}}, as well as [[papadam]], [[plantain chips]], {{transliteration|ml|italic=no|sharkara upperi}}, [[banana]], plain [[curd]] and [[buttermilk]].<ref name="NDTV Food 2017">{{cite web | title=Happy Vishu 2017: Vishu Sadhya, Kerala's Grand New Year Feast | publisher=[[NDTV]] Food | date=13 April 2017 | url=https://food.ndtv.com/food-drinks/happy-vishu-2017-vishu-sadhya-keralas-grand-new-year-feast-1680747 | access-date=20 September 2018}}</ref><ref name="Rai">{{cite book | last=Rai | first=J. | title=Curry Cookbook – Keralan Cuisine – Jay Rai's Indian Kitchen: करी व्यंजनों | publisher=Springwood emedia | isbn=978-1-4761-2308-0 | url=https://books.google.com/books?id=5zDWhOU-I04C&pg=PT4 | access-date=20 September 2018 | page=pt4-5}}</ref><ref>{{cite book | last=Brien | first=C.O. | title=The Penguin Food Guide to India | publisher=Penguin Books Limited | year=2013 | isbn=978-93-5118-575-8 | url=https://books.google.com/books?id=BGhBAgAAQBAJ&pg=PT422 | access-date=20 September 2018 | page=pt422}}</ref><ref name="Punit 2015"/> The buttermilk is typically served near the end of the meal.<ref name="NDTV Food 2017"/> The traditional dessert called [[payasam]] served at the end of the meal is of many kinds<ref name="NDTV Food 2017"/> and usually three or more are served. Some of the varieties are Paal Ada pradhaman, [[Ada pradhaman]], Parippu pradhaman, Chakka pradhaman, Gothampu payasam, Paal Payasam etc. The different 'Koottan' are made with different vegetables and have different flavours. The variety of curries is to symbolize prosperity and well being.

[[File:Onam Sadya (15164960372).jpg|thumb|A sadya served for [[Onam]]]]
The dishes are served in different spots on the banana leaf.<ref name="Kannampilly 2003"/> For example, the pickles are served on the top left corner and the banana on the bottom left corner, which helps the waiters to easily identify and decide on offering additional servings. The most common ingredients in all the dishes are vegetables, coconut and coconut oil as they are abundant in Kerala. Coconut milk is used in some dishes and coconut oil is used for frying.

There are variations in the menu depending on the place. Although the custom is to use traditional and seasonal vegetables indigenous to Kerala or Southwest Coast of India, it has become common practice to include vegetables such as carrots, pineapples and beans in the dishes. Tradition has it that onion and garlic are not typically used in the sadya. Conventionally, the meal may be followed by chewing of ''vettila murukkaan'', [[betel leaf]]<ref name="India.com 2017">{{cite web | title=Onam Sadya Items That Make the Traditional Recipe of Kerala Festival a Hit | website=India.com | date=3 September 2017 | url=http://www.india.com/festivals-events/onam-sadhya-items-that-make-the-traditional-recipe-of-kerala-festival-a-hit-2445898/ | access-date=20 September 2018}}</ref> with lime and arecanut. This helps digestion of the meal and also cleanses the palate.<ref name="India.com 2017"/> The sadya may had inspired the [[kamayan]] in [[Filipino cuisine]] with major differences.

==Preparations==
[[File:Kichadi Sadhya.jpg|thumb|left|[[Pachadi]] being prepared, which is sometimes used as an ingredient in sadya]]
The sadya is usually served for lunch,<ref>{{cite book | last=Basu | first=M. | title=Masala: Indian Cooking for Modern Living | publisher=Bloomsbury Publishing | year=2018 | isbn=978-1-4088-8687-8 | url=https://books.google.com/books?id=WDNWDwAAQBAJ&pg=PT268 | access-date=20 September 2018 | page=pt268}}</ref> although a lighter version is served for dinner too. Preparations begin the night before, and the dishes are prepared before ten o' clock in the morning on the day of the celebration. On many occasions, sadya is served on tables, as people no longer find it convenient to sit on the floor. Sourcing of items/ingredients for Sadya is an elaborate and careful process to ensure quality. The lighting of the fire to prepare the sadya is done after a prayer to Agni and the first serving is offered on a banana leaf in front of a lighted nilavilallku as an offering to god.

Traditionally, the people of the neighborhood spent the night helping the cooks in cooking. 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 neighbors.

Sadya is served in pankthi (Sanskrit) – panthi in Malayalam – meaning in lines or rounds where sets of people are served in sitting lines, on the floor earlier, now on benches and desks. There can be many pankthis depending upon the size of the crowd and the capacity of the place. The hosts normally sits only during the last pankthi. The host will eat at the last and will go around every pankthi/panthi to greet the guests and to ensure that they are satisfied.

In a Sadya, the meals are served on a [[banana leaf]].<ref name="NDTV Food 2017"/> The leaf is folded and closed once the meal is finished.<ref name="The Hans India 2016">{{cite web | title=The festive feast | website=The Hans India | date=11 September 2016 | url=http://www.thehansindia.com/posts/index/Sunday-Hans/2016-09-11/The-festive-feast/253227 | access-date=20 September 2018}}</ref> In some instances, closing the leaf toward you communicates satisfaction with the meal, while folding it away from oneself signifies that the meal can be improved.<ref name="The Hans India 2016"/> However, the direction the leaf is folded in can have different meanings in various parts of India.<ref>{{cite web | last=Pillai | first=Pooja | title=God's Own Platter | website=The Indian Express | date=14 September 2016 | url=http://indianexpress.com/article/lifestyle/food-wine/gods-kerala-onam-meal-food-feast-own-platter-3029921/ | access-date=20 September 2018}}</ref>

The Central Travancore-style sadya is renowned to be the most disciplined and tradition-bound.<ref name="Hindu2016b">{{cite web|author=N. Satyendran |url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/onam-on-a-leaf/article9092190.ece |title=Onam on a leaf |work=The Hindu |date=2010-08-10 |access-date=2016-09-14}}</ref> There is usually an order followed in serving the dishes, starting from the chips and pickles first. However, different styles and approaches to making and serving the dishes are adopted in various parts of Kerala depending on local preferences.

==Typical ingredients==
The items include:<ref name="Hindu2016b"/><ref name="Indianexpress">{{cite web|url=http://indianexpress.com/article/lifestyle/food-wine/onam-special-heres-what-a-traditional-onam-sadhya-consists-of-3028642/ |title=Onam special: Here's what a traditional Onam sadhya consists of |website=The Indian Express|date=2016-09-13 |access-date=2016-09-13}}</ref>

[[File:Sadhya Items.jpg|thumb|250px|Sadya items ready to be served. Clockwise from top: [[paayasam]] (in stainless mug), [[bittergourd]] [[thoran]], [[aviyal]], [[kaalan]], [[lime pickle]], [[Sambar (dish)|saambaar]], [[buttermilk]], [[boiled rice]] in center]]
* Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown<ref name="Hindu2016b"/><ref name=ctsadhya>{{cite web|author1=Ramya Menon|title=God's Own Feast-ival!|url=http://www.cucumbertown.com/gods-own-feast-ival-onam|archive-url=https://web.archive.org/web/20140904212725/http://www.cucumbertown.com/gods-own-feast-ival-onam|url-status=dead|archive-date=2014-09-04|website=Cucumbertown}}</ref>) which is used for the Sadya. [[Matta rice|Kerala matta]] rice is sometimes used.<ref>{{cite web | last=Tiwari | first=Nimisha | title=Flavours of India: Here's a look at a plethora of dishes that make festivals fun | website=The Economic Times | date=19 July 2018 | url=https://economictimes.indiatimes.com/magazines/travel/flavours-of-india-heres-a-look-at-a-plethora-of-dishes-that-make-festivals-fun/articleshow/65039593.cms | access-date=20 September 2018}}</ref>
* [[Parippu]]: A thick curry [[lentil]] dish eaten with rice, [[papadum]] and [[ghee]].<ref name="Firstpost 2017"/>
* [[Sambar (dish)|Sambar]]: A thick gravy made of [[lentils]], [[tamarind]], vegetables like [[Moringa oleifera|drumsticks]], [[tomato]], yam etc., and flavored with [[asafoetida]].
* [[Rasam (dish)|Rasam]]: A watery dish made of tamarind,<ref name="Firstpost 2017"/> tomatoes, and spices like [[black pepper]], [[asafoetida]], [[coriander]], [[chili pepper]], etc. It is very spicy in taste and aids in digestion. However, in some regions Rasam is not counted as part of Sadya.
* [[Avial]]: A dense mixture of various vegetables and coconut, it is seasoned with [[Curry Tree|curry leaves]] and coconut oil.<ref name="Punit 2015"/>
* [[Kaalan]]: Made of curd, coconut, and any one vegetable like "nendran" plantain or a tuber-like [[yam (vegetable)|yam]]. It is very thick and more sour, and typically can last for a longer period owing to the lower water content.<ref name="Indianexpress"/>
* [[Olan (dish)|Olan]]: A light dish, prepared of [[white gourd]] or black peas, coconut milk, and [[ginger]] seasoned with [[coconut]] oil.<ref name="Punit 2015"/><ref name="Hindu2016b"/>
* [[Koottukari]]: Vegetables like banana or yam cooked with [[chickpea]]s, coconut and black pepper.<ref>{{Cite web|date=2020-08-09|title=Onam Sadya: Know Everything About It|url=https://www.caringlyyours.com/everything-about-onam-sadya/|access-date=2020-08-13|website=Caringly Yours|language=en-US}}</ref>
* Erissery: A thick curry made from pumpkin, [[black-eyed pea]]s and coconut.<ref>{{cite web | title=When kanji used to be the special item on wedding menu | website=OnManorama | date=29 August 2018 | url=https://food.manoramaonline.com/food/foodie/2018/08/29/when-kanji-used-to-be-the-special-item-wedding-menu.html | access-date=20 September 2018}}</ref><ref>{{cite book | last=Kannan | first=A. | title=From the South Delectable Home Cooking | publisher=DC Books | year=2011 | isbn=978-81-921926-2-8 | url=https://books.google.com/books?id=ne6vDQAAQBAJ&pg=PA1 | access-date=20 September 2018 | page=1}}</ref>
* [[Pachadi]]: Sour curry made of curd and usually [[cucumber]] or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry leaves.<ref name="Indianexpress"/><ref name="Tastycircle">{{cite web|author=N. Satyendran |url=http://www.tastycircle.com/recipe/pachadi/ |title=Pachadi|date=6 July 2012 |access-date=2016-09-14}}</ref> In Tamil Nadu, this dish is known as Pachadi. It is somewhat similar to a [[Raita]].
* Sweet [[Pachadi#In Kerala and Tamil Nadu|Pachadi]]: A sweet form of Pachadi, made with pineapple, pumpkin or grapes in curd.<ref name="Punit 2015"/> The gravy masala comprises coconut ground with cumin seeds and green chillies.<ref name="Indianexpress"/><ref name="Tastycircle"/> Due to its sweetness, it is also called Madhura (sweet) curry in some places.<ref name="Tastycircle"/>
* Pulisseri: A sour, yellow-coloured thin curry made with slightly soured yoghurt and cucumber.<ref name="Kannampilly 2003">{{cite book | last=Kannampilly | first=V. | title=The Essential Kerala Cookbook | publisher=Penguin Books | year=2003 | isbn=978-0-14-302950-2 | url=https://books.google.com/books?id=pYfOCaAPb3sC&pg=PA9 | access-date=20 September 2018 | page=9}}</ref> A sweet variant called '' 'Mambazha Puliseri' '' replaces cucumber with a combination of ripe mangoes and [[jaggery]].
* [[Injipuli]]: A sweet pickle made of ginger, tamarind, green chilies, and jaggery, also called Puli-inji.<ref>{{cite web | title=Onam 2018: All the delicacies that make up the very vast Onam sadhya feast | website=The Indian Express | date=24 August 2018 | url=https://indianexpress.com/article/lifestyle/food-wine/onam-2018-dishes-onam-sadhya-5322737/ | access-date=20 September 2018}}</ref>
* [[Thoran]]: A dish of [[sautéed]] vegetables such as [[pea]]s, [[green bean]]s, raw [[jackfruit]], carrots, or [[cabbage]] (usually) with grated coconut.
* [[Mezhukkupuratti]]: A style of preparation for vegetarian dish where the vegetable is stir-fried with spices. Chopped onions or shallots may also be used.
* [[Achaar]]: Spicy [[pickling|pickles]] of raw [[mango]] ([[Mango pickle]]),<ref name="NDTV Food 2017"/> [[lemon]],<ref name="Firstpost 2017">{{cite web | title=Watch: Essential parts of an Onam Sadhya | website=Firstpost | date=4 September 2017 | url=https://www.firstpost.com/india/watch-breaking-down-the-onam-sadhya-4007925.html | access-date=20 September 2018}}</ref> [[lime (fruit)|lime]], ([[Lime pickle|Narangakari]]) etc.
* [[Pappadam]]: Made with lentil flour, it is crispy and can be eaten as an appetizer.
* [[Banana chip#India|Sharkara upperi]]: [[banana chip]]s with jaggery<ref name="Punit 2015"/>
* [[Banana chip#India|Kaaya Varuthathu]]: banana chips<ref name="NDTV Food 2017"/>
* [[Banana]]: A ripe banana is often served with the Sadya to be eaten with the dessert, Payasam.
* [[Chammanthi podi]]: coconut powder served as a dry condiment or chutney.
* [[Buttermilk|Sambharam]], also referred to as moru: A drink made from salted buttermilk with green chilli, ginger and curry leaves, it is drunk to improve digestion and is typically served near the end of the meal.<ref name="NDTV Food 2017"/><ref name="Firstpost 2017"/>

These side dishes are followed by desserts like Pradhaman and Payasams.<ref name="NDTV Food 2017"/> There is a strict order and placement of ingredients on the banana leaf.<ref name="Punit 2015">{{cite web | last=Punit | first=27 lip-smacking, vegetarian dishes to try during Kerala’s grandest feast | title=Quartz India | website=Quartz India | date=28 August 2015 | url=https://qz.com/india/489554/27-lip-smacking-vegetarian-dishes-to-try-during-keralas-grandest-feast/ | access-date=20 September 2018}}</ref><ref name="Kannampilly 2003"/> Aranmula Valla Sadya is the most celebrated one with over 64 items served in the traditional way.<ref>{{cite web | title=Sing out loud for a 64-dish sadya | website=The Times of India | date=22 August 2015 | url=https://timesofindia.indiatimes.com/city/kochi/Sing-out-loud-for-a-64-dish-sadya/articleshow/48620396.cms | access-date=20 September 2018}}</ref>

==Pradhaman==
''Pradhaman'' is a sweet dish in the form of a thick liquid; 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 pradhaman and a payasam is that the former uses coconut milk, while the liquid versions of payasam use cow's milk.
* Palada pradhaman is made of flakes of cooked rice, milk, and sugar.<ref>{{cite book | last=Kannampilly | first=V. | title=The Essential Kerala Cookbook | publisher=Penguin Books | year=2003 | isbn=978-0-14-302950-2 | url=https://books.google.com/books?id=pYfOCaAPb3sC&pg=PA232 | access-date=20 September 2018 | page=232}}</ref>
* Pazha pradhaman is made of cooked "nendra" plantain or banana in jaggery and coconut milk.<ref>{{cite web | last=James | first=Merin | title=It's sadhya time, let's feast! | website=The Asian Age | date=31 August 2017 | url=http://www.asianage.com/life/food/310817/its-sadhya-time-lets-feast.html | access-date=20 September 2018}}</ref><ref>{{cite book | last=Varghese | first=T. | title=Stark World Kerala | publisher=Stark World Pub. | year=2006 | isbn=978-81-902505-1-1 | url=https://books.google.com/books?id=lDhuAAAAMAAJ | access-date=20 September 2018 | page=107}}</ref>
* Gothambu pradhaman is made of broken [[wheat]].<ref name="Rai"/>
* Parippu pradhaman is made of [[Mung bean|green gram]].<ref>{{cite book | last=Abram | first=D. | title=The Rough Guide to Kerala | publisher=Rough Guides | year=2010 | isbn=978-1-4053-8806-1 | url=https://books.google.com/books?id=NqjHz7n3Un0C&pg=PT86 | access-date=20 September 2018 | page=pt86}}</ref>
* [[Chakka prathaman]] is made of jackfruit.<ref>{{cite web | title=Chakka Maholsavam to feature jackfruit delicacies | website=The Hindu | date=10 May 2018 | url=https://www.thehindu.com/news/cities/kozhikode/chakka-maholsavam-to-feature-jackfruit-delicacies/article23829437.ece | access-date=20 September 2018}}</ref>
* [[Ada pradhaman]] is made of Rice Ada (Rice flakes).<ref>{{cite news | url=https://www.thehindu.com/life-and-style/food/kerala-celebrates-onam-with-payasam-fetes/article36014401.ece | title=Payasam fetes usher in the sweet notes of Onam in Kerala | newspaper=The Hindu | date=20 August 2021 | last1=Nagarajan | first1=Saraswathy }}</ref>
* Kadala pradhaman is made from black gram.<ref>{{cite book | author=India Ministry of Tourism | title=Explore India: The Official Newsletter of the Ministry of Tourism | publisher=Durga Das Publications Pvt. Limited | issue=v. 3 | year=2001 | url=https://books.google.com/books?id=Qk0sAQAAMAAJ | access-date=20 September 2018 }}</ref>

==Glossary of ingredients==
{{columns-list|colwidth=22em|
* കായം - [[Asafoetida]]
* കുമ്പളങ്ങ - [[Ash gourd]]
* പഴം - [[Banana]]
* കടലക്ക - [[Bengal gram]]
* പാവക്കായ്‌/കൈപ്പകായ് - [[Bitter gourd]]
* ഉഴുന്ന് - [[Black gram]]
* കുരുമുളക് - [[Black pepper]]
* വെണ്ണ - [[Butter]]
* മുട്ടക്കൂസ് - [[Cabbage]]
* ഏലക്ക - [[Cardamom]]
* കശുവണ്ടി പരിപ്പ്/പറങ്കണ്ടി പരിപ്പ് - [[Cashew nut]]
* മുളകുപൊടി - [[Chili powder]]
* നാളികേരം/തേങ്ങാ - [[Coconut]]
* വെളിച്ചെണ്ണ - [[Coconut oil]]
* മല്ലി/കൊത്തുമല്ലി - [[Coriander]]
* വൻപയർ - [[Cowpea]]
* ജീരകം - [[Cumin]]
* ഈന്തപഴം/കാരക്ക - [[Date (fruit)|Dates]]
* മുരിങ്ങക്കായ് - [[Drumstick (vegetable)|Drumstick]]
* വഴുതനങ്ങ - [[Eggplant]] (Brinjal)
* പെരുംജീരകം - [[Fennel]]
* ഉലുവ - [[Fenugreek]]
* വെളുത്തുള്ളി - [[Garlic]]
* നെയ്യ് - [[Ghee]]
* ഇഞ്ചി - [[Ginger]]
* പച്ചമുളക് - [[Chili pepper|Green chili]]
* കടലയെണ്ണ - [[Groundnut oil]]
* നെല്ലിക്കായ് - [[Indian gooseberry]]
* ചക്ക - [[Jackfruit]]
* ശർക്കര - [[Jaggery]]
* ചെറുനാരങ്ങാ - [[Lemon]]
* മാങ്ങാ - [[Mango]]
* പാൽ - [[Milk]]
* ചെറുപയർ - [[Mung bean]]
* എണ്ണ - [[Oil]]
* വെണ്ടക്കായ് - [[Okra]]
* സവാള - [[Onion]]
* മധുരനാരങ്ങ - [[Orange (fruit)|Orange]]
* പാൽക്കട്ടി - [[Paneer]]
* പയർ - [[Pea]]
* കൈതച്ചക്ക - [[Pineapple]]
* ഏത്തക്കായ്/നേന്ത്രക്കായ് - [[Plantain (cooking)|Plantain]]
* ഉരുളക്കിഴങ്ങു - [[Potato]]
* മത്തങ്ങാ - [[Pumpkin]]
* ഉണക്കമുന്തിരി - [[Raisin]]
* ഉപ്പ് - [[Salt]]
* നല്ലെണ്ണ/എള്ളെണ്ണ - [[Sesame oil]]
* ചുവന്നുള്ളി - [[Shallot]]
* ചീര - [[Spinach]]
* പഞ്ചസാര - [[Sugar]]
* മഞ്ഞൾ - [[Turmeric]]
* മഞ്ഞപ്പൊടി - [[Turmeric powder]]
* വാളൻപുളി - [[Tamarind]]
* മരച്ചീനി/കപ്പ/കൊള്ളി - [[Tapioca]]
* ചേമ്പ് - [[Taro]]
* തക്കാളിക്ക - [[Tomato]]
* ചേന - [[Yam (vegetable)|Yam]]
}}

==See also==
{{portal|Food|India}}
* [[Cuisine of Kerala]]
* [[Kamayan]]
* [[Onam#Onam Sadya|Onam sadya]]
* [[Pooram]]
* [[South Indian cuisine]]

==References==
{{reflist}}

==External links==
* {{commons category-inline|Sadya}}

[[Category:Kerala cuisine]]
[[Category:Eating parties]]

Sadya - Revision history

ModestoMolino5: expanded content

Ajay Kumar: Created a new article