SADHYA - FEAST

 An elaborate feast is prepared for Onam and Vishu and for religious occasions. Usually the feast is served on a banana leaf. The family members sit on the floor in front of the banana leaves and enjoy the elaborate feast.

The banana leaf should have the narrow end to the left hand side of the eater.

The items should be served in a particular sequence. Also each dish has an allotted spot on the banana leaf! Here's the complete feast served in the right sequence (as in the above photo).

First paal paayasam is served on the near right end.

Next, the dishes are served in order from the far right end of the eater -

kichadi, maanga pachadi, vegetable (urulaikizhangu roast), thoran (avarakka), koottu, avial, olan, kaalan, puli inji, maangaakary.

Near-end beginning from left end -

pappadam, pazham, chakka pazham (optional), sharkaravaratty, varathuppery, chakka uppery, paruppu vada, rice, paruppu, ghee and sambar.

The steel cups from left to right at the far end contain- paayasam, rasam and curd.


FEAST ITEMS

Feast items beginning from left outer circle -

kichadi (white), pachadi (golden brown), thoran, urulakizhangu roast, koottu, olan, avial, kaalan, puli inji, maangaakary, vadai, sharkaravarati, chips, curd, paal paayasam.

Inner circle - beginning from left from near end - ghee, paruppu, rice, pappadam, sambar, rasam.

View of the same items from the other end!  

FEAST

Any festival or special occasion serves as an excuse for a feast. An elaborate and grand feast is prepared on 'Vishu' and 'Onam'. Traditionally feast is served on a banana leaf.

A typical ‘Feast Menu’

Paayasam

Vada

Kichadi

Pachadi

Vegetable curry

Vegetable thoran

Koottu

Avial

Olan

Kaalan

Puli inji

Pickle

Pappadam

Pazham

Nendrakka chips

Sharkaravaratti uppery

Rice

Ghee

Paruppu

Sambar

Rasam

Curd

A grander feast will have an extra sweet (like ‘boli’ / laddoo / jaangiri) and an extra paayasam. Any one of the special rice varieties – lemon rice, coconut rice or tamarind rice – can be included – if desired.

  

© Copyright 2011. Brinda Balasubramonian.