Sadhya
Encyclopedia
Sadya means banquet in Malayalam. It is a typical feast of the people of Kerala
Sadya is a big feast associated with special occasions like wedding,childbirth or birthday. Sadya is traditionally a vegetarian
meal served on a banana
leaf. People are seated cross-legged on the floor on a mat. All the dishes are served on the leaf and eaten with the hands without using any cutlery. The fingers are cupped to form a ladle
. A Sadya can have about 24-28 dishes served as a single course.
The main dish is plain boiled rice
, served along with other dishes collectively called Kootan (കൂട്ടാന്) which include curries like Parippu Curry, Sambar, Rasam, and others like Kalan, Aviyal, Thoran, Olan, Pachadi,),Manga achar (mango pickle), Naranga Curry, Kichadi, papadum
,pazham (banana) plain yogurt or buttermilk
, plantain chips. The traditional dessert called Payasam served at the end of the meal is of many kinds and usually three or more are served. The 'Kootan' are made with different vegetables and have different flavours; some are curries some are deep fried some pickled and some are porridges. The reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes.
The commonest ingredients in all the dishes are Coconut
and Coconut Oil
being abundant in Kerala
. Coconut milk
also finds various uses in cooking. Coconut oil is used as an additive and for frying.
The dishes are served on specific places on the banana leaf in specific order. 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.
There are variations in the menu depending on the place and religion. Some communities,especially those in the northern part of Kerala, include non-vegetarian dishes in the sadya. Although custom was to use traditional and seasonal vegetables, it has become common practice to include vegetables such as carrots, pineapples, beans in the dishes. Tradition has it that Onion
and garlic
are not typically used in the sadya.
The sadya is usually served for lunch. 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.
Traditionally, the people of the neighbourhood spent the night helping the cooks in cooking. (like scraping coconut and slicing vegetables) They also volunteer to serve the food for the hosts to the guests. This involves a fair amount of social intercourse which help build rapport with the neighbours.
Conventionally, the meal may be followed by vettila murukkan, chewing of betel leaf with lime and arecanut. This helps digestion of the meal and also cleanses the palate.
dish eaten with rice, papadum
and ghee
.
Sambar : A thick gravy made of lentils, tamarind
, vegetables like drumsticks
, tomato
, etc., and flavored with asafoetida
.
Rasam
: A watery dish made of tamarind, tomatoes, and spices like black pepper
, asafoetida
, coriander
, chili pepper
, etc. It is very spicy in taste and aids in digestion.
Aviyal
: Thick mixture of various vegetables, and coconut. It is seasoned with coconut oil and curry leaves
. This dish is usually made of leftover vegetables.
Kaalan
: Made of yogurt, coconut, and any one vegetable like "nendran" plantain or a tuber-like yam
. It is very thick and more sour
Olan
: A preparation of pumpkin
, coconut milk, and ginger
seasoned with coconut
oil.
Koottukari
: One or two vegetables like banana and coconut with a hot and sweet taste.
Kichadi
: Made of yogurt and cucumber
in raw or cooked form.
Pachadi
: A sweet form of kichadi, but made with pineapple, grapes and coconut.
Puliyinchi : A dish of paste like consistency made of ginger, tamarind, green chilies, and jaggery.
Thoran
: A dish of sauted vegetables such as peas
, green beans, raw jackfruit
, carrots, or cabbage
(usually) with grated coconut.
Pickles (Achar)
: Spicy pickled raw mango/lemon
/lime
, etc.
or jaggery to which milk
or coconut milk is added.
|}
Sadya is a big feast associated with special occasions like wedding,childbirth or birthday. Sadya is traditionally a vegetarian
Vegetarianism
Vegetarianism encompasses the practice of following plant-based diets , with or without the inclusion of dairy products or eggs, and with the exclusion of meat...
meal served on a banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
leaf. People are seated cross-legged on the floor on a mat. All the dishes are served on the leaf and eaten with the hands without using any cutlery. The fingers are cupped to form a ladle
Ladle (spoon)
A ladle is a type of spoon used to scoop up and serve soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying...
. A Sadya can have about 24-28 dishes served as a single course.
The main dish is plain boiled rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, served along with other dishes collectively called Kootan (കൂട്ടാന്) which include curries like Parippu Curry, Sambar, Rasam, and others like Kalan, Aviyal, Thoran, Olan, Pachadi,),Manga achar (mango pickle), Naranga Curry, Kichadi, papadum
Papadum
Papadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
,pazham (banana) plain yogurt or buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
, plantain chips. The traditional dessert called Payasam served at the end of the meal is of many kinds and usually three or more are served. The 'Kootan' are made with different vegetables and have different flavours; some are curries some are deep fried some pickled and some are porridges. The reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes.
The commonest ingredients in all the dishes are Coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
and Coconut Oil
Coconut oil
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm . Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry...
being abundant in Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
. Coconut milk
Coconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
also finds various uses in cooking. Coconut oil is used as an additive and for frying.
The dishes are served on specific places on the banana leaf in specific order. 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.
There are variations in the menu depending on the place and religion. Some communities,especially those in the northern part of Kerala, include non-vegetarian dishes in the sadya. Although custom was to use traditional and seasonal vegetables, it has become common practice to include vegetables such as carrots, pineapples, beans in the dishes. Tradition has it that Onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
and garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
are not typically used in the sadya.
The sadya is usually served for lunch. 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.
Traditionally, the people of the neighbourhood spent the night helping the cooks in cooking. (like scraping coconut and slicing vegetables) They also volunteer to serve the food for the hosts to the guests. This involves a fair amount of social intercourse which help build rapport with the neighbours.
Conventionally, the meal may be followed by vettila murukkan, chewing of betel leaf with lime and arecanut. This helps digestion of the meal and also cleanses the palate.
The usual items in a Sadya
Parippu : A thick curry lentilLentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
dish eaten with rice, papadum
Papadum
Papadum, also known as papad in Northern India, , pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India...
and ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
.
Sambar : A thick gravy made of lentils, tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, vegetables like drumsticks
Moringa oleifera
Moringa oleifera, the word Moringa probably came from dravidian language Tamil and commonly referred to as "Shojne" in Bengali, "Munagakaya" in Telugu,"Shenano" in Rajasthani,...
, tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
, etc., and flavored with asafoetida
Asafoetida
Asafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...
.
Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
: A watery dish made of tamarind, tomatoes, and spices like black pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, asafoetida
Asafoetida
Asafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...
, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, chili pepper
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
, etc. It is very spicy in taste and aids in digestion.
Aviyal
Aviyal
Avial is a dish that has a unique place in typical Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves...
: Thick mixture of various vegetables, and coconut. It is seasoned with coconut oil and curry leaves
Curry Tree
The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India...
. This dish is usually made of leftover vegetables.
Kaalan
Kaalan
Kaalan is a Keralite dish made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam. It is very thick and more sour than Aviyal.Kaalan is typically served as part of the Sadhya.-External links:*...
: Made of yogurt, coconut, and any one vegetable like "nendran" plantain or a tuber-like yam
Yam (vegetable)
Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania...
. It is very thick and more sour
Olan
Olan (dish)
Olan is a dish that is part of the Kerala cuisine of South India. It is prepared from white gourd, coconut milk and ginger seasoned with coconut oil.Olan is usually served as part of a Sadhya.-Kerala style:Ingredients* Black-eyed beans - 1 cup...
: A preparation of pumpkin
Pumpkin
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
, coconut milk, and ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
seasoned with coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
oil.
Koottukari
Koottukari
Koottukari or Koottu curry is a prominent dish in the "Sadhya" of Kerala, south India. It is a yellow curry featuring one or two vegetables such as banana and coconut, and has a hot and sweet taste.- :Ingredients:...
: One or two vegetables like banana and coconut with a hot and sweet taste.
Kichadi
Kichadi
Kichadi is a Keralite dish made of curd and cucumber in raw or cooked form. Kichadi is often served as part of the Sadhya....
: Made of yogurt and cucumber
Cucumber
The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
in raw or cooked form.
Pachadi
Pachadi
Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded. The definition of the word 'Pachadi' is different among different South Indian regions...
: A sweet form of kichadi, but made with pineapple, grapes and coconut.
Puliyinchi : A dish of paste like consistency made of ginger, tamarind, green chilies, and jaggery.
Thoran
Thoran
Thoran or Upperi is a Kerala cuisine dish . This popular and common dish is usually prepared to be eaten along with steamed rice...
: A dish of sauted vegetables such as peas
PEAS
P.E.A.S. is an acronym in artificial intelligence that stands for Performance, Environment, Actuators, Sensors.-Performance:Performance is a function that measures the quality of the actions the agent did....
, green beans, raw jackfruit
Jackfruit
The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India...
, carrots, or cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
(usually) with grated coconut.
Pickles (Achar)
Indian pickle
Indian pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also...
: Spicy pickled raw mango/lemon
Preserved lemon
Preserved lemon or lemon pickle is a condiment that is common in Indian Cuisine , especially South Indian cuisine and also in North African cuisine, especially Moroccan cuisine. It is also known as "country lemon" and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of...
/lime
Lime (fruit)
Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
, etc.
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 sugarSugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
or jaggery to which milk
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
or coconut milk is added.
- Palada pradhaman is made of flakes of cooked rice, milk, and sugar.
- Pazha pradhaman is made of cooked "nendra" plantain in jaggery and coconut milk.
- Gothambu pradhaman is made of broken wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
. - Parippu pradhaman is made of green gramGramThe gram is a metric system unit of mass....
. - Chakka pradhamanChakka Pradhaman-Typical preparation:The main ingredients of chakka pradhaman are chakka varattiyathu and jaggery. Chakka varattiyathu is made by cooking finely chopped pieces of Chakka Chula with ghee and jaggery at a high temperature until it becomes paste-like...
is made of jackfruit. - kadala pradaman is made from black gram.
Glossary of ingredients
- YamYam (vegetable)Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania...
: Chena - TaroTaroTaro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
: Chembu - AsafoetidaAsafoetidaAsafoetida , alternative spelling asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb...
: Kayam - Ash gourd : Kumbalanga
- BananaBananaBanana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
: Vaazhakka/pazham - Bengal gram : Mani Kadala
- Bitter gourd : Kaippakka (Pavakka)
- Black gramUrad (bean)Vigna mungo, known as urad, urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil [not to be confused with the much smaller true black lentil ], maas , đậu đen or white lentil, is a bean grown in southern Asia...
: Uzhunnu - CabbageCabbageCabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
: Muttagoosu - CardamomCardamomCardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
: Elakkaya - Cashew nut : Kashuvandi paruppu
- Green Chili PepperChili pepperChili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
: Pacha mulaku - TurmericTurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
: Manjal - CoconutCoconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
: Nalikeram or Thenga - Coconut oilCoconut oilCoconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm . Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry...
: Velichenna - CorianderCorianderCoriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
: Malli or Kothumalli - Dates : Eenthappazham or kayakka
- CowpeaCowpeaThe Cowpea is one of several species of the widely cultivated genus Vigna. Four cultivated subspecies are recognised:*Vigna unguiculata subsp. cylindrica Catjang...
: Van Payar - CuminCuminCumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
: Jeeragam - Drumstick : Muringakkaya
- Egg plant (Brinjal) : Vazhuthinanga
- FenugreekFenugreekFenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
: Uluva - FennelFennelFennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...
: Perinjeeragam - Mung bean : Cherupayar
- GarlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
: Veluthulli - GheeGheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
: Nei - ButterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
: Venna - CheesePaneerPaneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena...
: Paalkkatty - GingerGingerGinger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
: Inji - Groundnut oil : Kadalayenna
- Jack fruit : Chakka
- MangoMangoThe mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While...
: Manga - LemonLemonThe lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
: Narrenga - OrangeOrange (fruit)An orange—specifically, the sweet orange—is the citrus Citrus × sinensis and its fruit. It is the most commonly grown tree fruit in the world....
: Madhuranarrenga - GooseberryIndian gooseberryPhyllanthus emblica , the Indian gooseberry, or aamla, is a deciduous tree of the Phyllanthaceae family. It is known for its edible fruit of the same name.-Plant anatomy and harvesting:...
: Nellikka - JaggeryJaggeryJaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
: Sarkara (vellam) - MilkMilkMilk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
: Paal - Lady's fingerOkraOkra is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins...
: Vendakka - OnionOnionThe onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
: Ulli - ShallotShallotThe shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name...
: cheriya ulli or chuvanna ulli - Black pepperBlack pepperBlack pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
: Kuru mulaku - PeaPeaA pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
: Payar - PineapplePineapplePineapple is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. It was given the name pineapple due to its resemblance to a pine cone. The pineapple is by far the most economically important plant in the Bromeliaceae...
: KaithaChakka - PlantainPlantainPlantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
: Nendrakka - PotatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
: Urulakkizhangu - PumpkinPumpkinA pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
: Matthan - RaisinRaisinRaisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing...
: Unakka mundiri - SpinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
: Cheera - SaltSaltIn chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
: Uppu - Chilli powder : Mulaku podi
- Turmeric powder : Manjal podi
- Sesame oilSesame oilSesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
: Ellenna or Nallenna - SugarSugarSugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
: Panchasara - TamarindTamarindTamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
: Puli - TomatoTomatoThe word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
: Thakkaali - TapiocaTapiocaTapioca is a starch extracted Manihot esculenta. This species, native to the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, manioc, aipim,...
: Kappa or Kolli or Poolla
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