Kerala Sadya is the most famous dish in Kerala. It is a feast of vegetarian cuisine prepared with a wide variety of vegetarian dishes. a traditional sadya in thrissur prepared by Kerala Sadya Catering Service In Thrissur can go up to 23 dishes at a time.
How It is Served
Its served on a plantain leaf, with the tapering side of the leaf pointing to the left of the guest.which consists of a par boiled red rice, side dishes, savouries, pickles and desserts, all served at different times of the meal.professional catering service providers who cook the kerala sadya use the best quality vegetables to prepare best quality dishes like avial with coconut paste, green chillies and vegetables it is followed by delicious south indian sambar a vegetable stew and can be made from assortment of vegetables available and then they are boiled in gravy of crushed onions.chillies,lentils,coriander and turmeric.
Dishes In Kerala Sadya
In kerala sadya side dishes has equal importance so we use to include wide variety of side dishes to make it more colorful.its most important savouries of kerala sadya in thrissur includes upperi,ginger pickles,kichadi which is made up of red chillies curry leaves in coconut oil are served along with mango and lemon pickles followed by payasams that’s one of the most demanding dish in sadya its one of the beloved dessert served next in the sadya in thrissur sadya we have wide variety of payasams like Pal Payasam , Palada Pradhaman, Parippu Payasam, Pineapple Payasam, Karikku Payasam.a payasam is essentially a pudding of candy brown molasses or milk, coconut milk and spices, garnished with cashew nuts and raisins. One usually has a ripe yellow plantain, Pazham, together with it.
Methord Of Serving
After serving all this delicious dishes in sadya rice is served again with Rasam which is a traditionally made mixture of chilli and pepper powder boiled in diluted tamarind juice. Kaalan a dish made with seasoned butter milk and turmeric powder with green chillies along with sour buttermilk with salt and chopped green chillies are served for digestion ad well at last the meal will be wound up by folding the plantain leaf in half.
Final Flavour
Kerala sadya prepared in thrissur is a big feast of flavours which paper your taste buds in many ways. everyone has to experience the authentic taste of kerala sadya once in a lifetime.we must have a try before we order for any function.while choosing the best catering service provider for your kerala sadya make they share the menu before you place the order
Watch The Sadya Vlog From Thrissur
When I visited the catering production a crew of 20 chefs is working against the clock as they prepare 150,000 sadyas for Traditional Hindu Wedding in Thrissur Every sadya is made of 20 distinct vegetarian dishes and requires the team to prepare
at least a dayh in advance.It is a huge task, andall the responsibility for delivering it successfully
falls on the Head Chef Among the 20 dishes they make,one of their most popular is a dessert called palada payasam. begins with making rice flakes out of a brown rice that is washed, dried, and crushed.Coconut oil and sugar are
then added into the rice,and the mixture is placed inside a banana leaf,where it is rolled, tied, and steamed.
The resulting rice flakes are pressed in the morning and set aside.Also in the morning, 120 liters of milk are poured into a large pot and boiled. Another popular dish in the wedding sadya is avial,which has traditionally been made with 13 different vegetables.here avial is made in batches that can feed 500 to 600 people.Because there are so many vegetables,everything is washed and chopped the day before cooking in the morning,the vegetables are added inside of the giant pots chopped the day before inside of the gianand cooked on low heat.
At this stage,chefs also add coriander,turmeric,salt,raw mango,and sour curd.Then they cover the pot
and leave it to steam.Once all of the buttermilk has been drained,the avial is ready for more spices.Cumin paste,green chili paste,and curry leaves are all added and mixed inside.But achieving this flavor is easier said than done.
Another popular dish is sambar,which also requires a day of prepping before anything is cooked.Heaps of lentils are washed,soaked, and then boiled.Once the lentils have cooked,a mix of spices is added to the pots,including tamarind water,coriander,turmeric,asafetida,green chilies,curry leaves,and jaggery.
The sambar is brought to a boil,and coconut oil is added along with chopped vegetables.But the most distinct flavor of the sambar lies in its masala, whichdishes have been cooked,they are packed and brought to a dining hall,where they are served as elaborately as they are cooked.Banana leaves are placed on tables and serve as plates.
At a traditional sadya,the banana-leaf tips must always face to the left of the eater.Once set, workers scoop the dishes into exact positions from left to right,and papadams, which are like spicy crackers,are added as a final touch.
The smallest portions are also served on the left side,and larger portions are closer to the right side.every must try this dish and experience it once in a life time.Kerala Sadya Catering Service In Thrissur was a very good experience.