Kerala Sadya

Prepare the avial: Boil ash gourd, raw banana, yam, and drumstick pieces with turmeric and salt until just tender. Grind fresh coconut with cumin and green chillies into a coarse paste. Mix into the cooked vegetables and cook on low heat for 3 minutes. Finish with coconut oil and curry leaves.

Prepare the olan: Cook ash gourd and black-eyed peas (if using) in water with green chillies and salt until soft. Add thin coconut milk and simmer for 5 minutes. Finish with coconut oil and curry leaves.

Prepare the thoran: Finely chop raw banana or cabbage. Sauté mustard seeds and dried red chillies in coconut oil. Add the vegetable, turmeric, salt, and grated coconut. Stir-fry on high heat for 5–6 minutes until dry and cooked.

Prepare the pachadi: Whisk thick yogurt with a little salt. Temper mustard seeds, dried red chillies, and curry leaves in coconut oil and pour over the yogurt. Add finely grated cucumber or pineapple.

Prepare the sambar: Cook toor dal until soft. Sauté onions, tomatoes, and sambar powder in oil. Combine with the dal, add tamarind water, and simmer for 15 minutes. Temper with mustard seeds and curry leaves.

Prepare the rasam: Boil tomatoes with tamarind water, black pepper, cumin, and garlic. Strain and simmer for 5 minutes. Temper with mustard seeds and curry leaves.

Deep-fry or roast the papadums until crisp and golden.

Arrange a fresh banana leaf on the table with the tip pointing to the left. Place rice in the center.

Serve all dishes in the traditional order: banana chips and papadum at the top right, pickle at the top left, then the curries and side dishes arranged around the rice.

Serve payasam (kheer) as dessert — traditionally made with rice, jaggery, and coconut milk.