Sadhya is a celebratory feast, reserved usually for weddings and festivals, originating in Kerala, a state in southern India on the Malabar Coast. It is a vegetarian meal, traditionally served on a banana leaf, centered around rice and including a colorful array of flavors and textures, savory, pickled and sweet. A typical Sadhya can have up to 28 dishes, while elaborate and special occasion feasts might include over 64 items. The meal is eaten with the right hand, cupped to scoop up the treats. Pappadum (a fried lentil crisp), plantain chips, pickled mango achaar, dried mango, curried cauliflower, lentil dals, and spiced garbanzos or chana are regular guests at this party. Look for tamarind and green chutneys to make a cameo, as well.
Spices have always been the mainstay of Kerala’s cuisine. Often called the “land of spices”, Kerala uses indigenous spices in Ayurvedic practices holistically, including topical as well as culinary uses. For the oo’mämē Indian Chile Crisp, we carefully select from the rich array available in southern India, and blend turmeric, fennel, Kashmiri chiles, tamarind and more into our own garam masala. To that backbone of chiles and pungent spices, we add a layer of umami, roasted peanuts, grated coconut and sweet papaya.
Whether your next Indian feast is on a banana leaf or not, why not put a jar of Indian oo’mämē Chile Crisp on the table and let guests add layers of flavors and textures and their own level of spice to this celebration.
Kerala Sadyha Feast + oo’mämē
Why not try your hand at a festive Kerala-style Sadhya at your next shindig. Grab some banana leaves – available online and reusable with a good cleaning – and place one at each seat, tapered end to the left. Then start laying out a feast of dishes and serve with oo’mämē Indian Chile Crisp! If you’d rather not eat with your hand, silverware is good with us. In fact, if you want to use take-out Indian, who are we to judge?? oo’mämē will kick it up next level!
Place the banana leaf, tapered end to the left.
Place the rice in a prominent position, either in the center or right in front of the diner on the lower edge of the banana leaf.
Arrange all the other dishes around the rice, with the salt on the upper left.
Share oo’mämē Indian Chile Crisp as the table centerpiece. Enjoy!
Plant-Based, Low Sodium.