Traditional Taste of Kerala(Aranmula sadya)

   Traditional Kerala Style Sadya (Vallasadya)

The Sadya as such would be served on the banana leaf. The strict serving protocol as for any Kerala Sadya applies to Vallasadya too. Curries that are served on the leaf are classified into three: taste enhancers, accompanying curries and pouring  curries Vallasadya has around 72 dishes maximum). 

Held in Kerala's backwaters at the end of monsoon season, the Aranmula Vallasadya is considered one of India's largest vegetarian feasts, with as many more than 70 dishes at one meal.

The first item to be served will be Theertham (water used to wash the deity) followed by Kalabham (holy sandal paste) along with flowers which the lord has adored. This is followed by serving Thrikai Vena (Butter which was offered to the deity). 

The sadya servings start from the extreme left. It starts with Fried chips: 

Five types of fried chips (Upperi)-  

• Unripen Banana (Nendran), 
• Jaggery coated Banana (Sarkaravarattiyathu), 
• Yam (Chena), 
• Ripen Banana (Pazham) 
• Colocasia/Taro (Chembu). 

Enhancers: 

• A stalk of sugar cane (Karimbu), 
• Jaggery strips (Sarkara Cheviyathu), 
• Sugar (Panchasara), Aval (Flatten rice), 
• Malar (puffed rice), 
• Rock Candy (Kalkandam), 
• Raisins (Onakkamuntri), 
• Salt (Uppu). 

Starters: 

• Unniappam (a traditional fried sweet), 
• Vada (Lentil ball), 
• Ellunda (Gingerly ball), 
• Kappalandiunda (Peanut ball), 
• Modakam (Sweet Dumplings) 
• Two Papadam (a big one and a small one). 

Pickles : 6 spicy pickles are served. 

• Kannimanga (Tender Mango), 
• Naranga (Lemon), 
• Kadu Manga (Unripe Mango), 
• Ambazhanga (Hog Plum), 
• Velluthooli (Garlic- Belief is that Krishna loved garlic that is grown in Mathura and wants that, which is brought in Pickle form), 
• Nellikka (Gooseberry). 

Salted items like 

• Uppu Manga (Unripen Mango in salt brine), 
• Nendran Uppilittathu (Unripen Banana in salt brine), 
• Pulinji (Tamarind-Ginger paste) 
• Thenga Chamanthi (Dry roasted Coconut Chilly paste). 

Side curries 

The key highlight dish among side curries will be Aranmula Erissery (a dish with raw Bananas, Black eye peas, and Yam) believed to be favorite of Emperor Mahabali and thus must for every Onam Sadya. This dish recipe is slightly different from usual Erissery as it's in fried form. 

Other side dishes 

• Munthiri Pachadi (Grapes in coconut paste) 
• Mathanga Pachadi (Pumpkin in coconut paste) 
• Beetroot Pachadi (Beetroot in coconut paste) 
• Vellarika Kichadi (Yellow Cucumber Yoghurt Curry) 
• Kumbalanga Kichadi (Ashgourd Yoghurt curry) 
• Kalan (Thick Yoghurt curry with raw bananas) 
• Olan (White cucumber cooked in coconut milk) 
• Kottukari (Mixed vegetables cooked in Masalas) 
• Mambazha Pullissery (ripen mangoes cooked in buttermilk) 
• Stew  (Potato Stew cooked in coconut milk) 
• Morattan Thoran (stir-fried cabbage) 
• Vazhakka Thoran (Stir-fried Raw Banana with grated coconut) 
• Chuvana Cheera Thoran (stir fried red spinach) 
• Thakkara Thoran (stir fried cassia leaves) 
• Vazha Koombu Thoran (Stir-fried Banana blossom/flower ) 
• Ada (steamed rice dumpling) 
• Avial (mix vegetables cooked with grated coconut and oil) 
• Kottu inji (Ginger - coconut roasted gravy) 
Pouring dishes 
Each pouring dish represents the Main entree which must be taken with Rice. Thus there will be minimum 3 courses of rice servings. However, it's up to each individual to decide the number of servings, which can even go more than 7 servings. 
• Parippu (Lentil curry) served with Ghee 
• Sambar 
• Pullissery (butter milk curry with unripe bananas) 
In between the main course servings, the oarsmen demand many things like Blue Sugarcane (Neela Karimbu), Thirumadhuram (mix of 3 items- Puffed rice, Flatten rice and jaggery), Venna (Butter), Katta Thairu (Thick Curd), Aval Podi (packed flatten rice as how Sudama gave to Krishna), Rasa Kadali (a banana variant loved by Krishna), Chuvana Kadali (red version of same banana which is rare), Padachoru (brown dried rice served to the lord), Thenga Kottu (grated coconut pieces), Milk, Vadamala (A string of Uzhunu Vada offered to Hanuman) and Aravana (a kind of sweet dessert which is a holy offering) etc. So as a cap made out of leaves and earrings made out of arecanut are also given as an entertainment treat. 

• Pavakka Varathathu (deep fried bitter gourd) 

• Vazhuthanga Vattichattu (Brinjal Roast) 

Once the oarsmen felt enough, the last servings of rice are made with Rasa (Pepper gravy) 
This is followed by hot desserts or Pradhamans (Kheer) 
Normally 4 to 5 kinds of Pradhamans are served, which includes the famous Palpayasam (Milk Kheer), Ada Pradhaman (Rice dumpling Kheer), Pazha Pradhaman (Banana Kheer) and Neipayasam (Ghee- Rice-Jaggery Kheer). 
As an end note, buttermilk (Moru), Cumin Water (Jeeraka Vellam) are served at the end followed by Murukkan (Pan or Betal leaves) as a mouth freshener. 
One must understand, the entire feast is regarded as holy. The oarsmen are regarded as representatives of Lord Parthasarathy and hence whatever they requested must be served. Everything is holy, which includes the making of dishes which are done in a traditional way like the use of firewood or grinding using stones etc., so as serving the food as well as the way one eats.