The complete Kerala feast served on a banana leaf — up to 28 preparations eaten simultaneously during Onam, Vishu and weddings, representing the pinnacle of Kerala vegetarian cooking.
Ingredients
Dal: parippu (moong dal with coconut tempering)
Sambar: udupi or kerala sambar
Rasam: thin pepper-tamarind broth
Avan pachadi: cucumber yogurt
Kalan: raw banana and yam in thick yogurt gravy
Erissery: pumpkin and black-eyed beans in coconut
Olan: ash gourd and cowpeas in coconut milk
Avial: mixed vegetables in coconut-yogurt
Thoran: cabbage or beans dry coconut stir-fry
Injipuli: tamarind ginger relish
Naranga achaar: lemon pickle
Mor: spiced buttermilk
Payasam: ada pradhaman (the classic Onam payasam)
Steamed rice: red or white
Papadam, banana chips, plantain
Method
A sadhya is assembled rather than cooked as one preparation.
The banana leaf is laid with the tip pointing left. Each preparation is placed in its designated position on the leaf.
Rice is served in the centre. Dal and ghee are served first.
The individual curries are poured over rice in order. Buttermilk (mor) is served last to signal the end of the savoury courses.
Payasam follows after the savoury courses.
The eating protocol: the entire meal is eaten with the right hand.
All items are mixed with rice at the eater's discretion. No utensils are used.
At the end of the meal the banana leaf is folded over away from oneself — this is the etiquette of satisfaction.
Folding toward oneself signals displeasure.
(Each component is covered in its individual recipe.)