This traditional vegetarian feast is served on a banana leaf, the organic plate as many would call it, and if it is a “thooshan ela”, narrow curved part of the banana leaf, it has to be placed before a person, so the narrow part of the leaf is on the left side. Check out the picture of “thooshan ela” below:
It is on the extreme left of the banana leaf that they start serving the crispy treats like Pappadam ,Pazham and upperis. Then it is the turn of pickles like manga achar, naranga achar and various “thodu-curry”, like puli inji, manga curry, pachadi and kichadi. After that ,biggies like Madhura curry, koottu curry, thoran, avial, olan, kaalan, erisseri, Mambazha Pulissery etc makes a grand entry. Infact, there is an order in which all these dishes are to be served which I am not very sure of. Once the side dishes are served, rice is served on the bottom half of the leaf with dishes like Parippu/lentil with a drop of ghee and Sambar, rasam etc. Depending on the weight of one’s wallet, there can be two to four types of Payasam/Pradhaman which constitute the dessert section and finally Kerala’s classic thirst quencher, Sambaram is served to settle down the expected heaviness after such a huge meal. In some of the other regions of Kerala, a sweet dessert called ‘Boli’ is also served as part of Sadya. In some places, along with the banana chips, some more crispy and fried items are served like, chena varuthathu/fried yam chips, chakka varuthathu/jackfruit chips, parippu vada, unniyappam etc.