SADYA...Traditional meal on banana leaf......5 RECIPES | How to make SADYA...Traditional meal on banana leaf......5 RECIPES

By Shreela Sasidharan  |  17th May 2016  |  
5 from 4 reviews Rate It!
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SADYA...Traditional meal on banana leaf......5 RECIPESby Shreela Sasidharan
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Video for key ingredients

  • Sambhar Powder

About SADYA...Traditional meal on banana leaf......5 RECIPES Recipe

Here I present one such sadya at my home with the RECIPES OF THE 5 Main components...sweet dish - CARROT PAYASAM , Mix veg SAMBAR, AVIAL, BEANS THORAN ,ALOO /BHINDI FRY....served along with Rice & other accompaniments ..banana chips , Kerala papad,elchi banana,pickles ..All these store bought & spiced buttermilk homemade easy preparation made with crushed green chillies, ginger,curry leaves, lime leaves , salt & roasted jeera powder

SADYA...Traditional meal on banana leaf......5 RECIPES

Ingredients to make SADYA...Traditional meal on banana leaf......5 RECIPES

  • A. carrot PAYASAM / KHEER
  • Ingred: Full cream Milk ...1&1/4 litres
  • carrots ...3 medium
  • Condensed Milk...1 big can.
  • badam. ..1/2 cup
  • Cardamon powder...1tsp
  • ghee...2tsp
  • Arhar / Tur dal...1small katori
  • Mix veg...1cup...white pumpkin , elephant yam..cut roughly into 1inch pieces , Bhindi...cut into halves, Drumstick..1no.cut into 3 inch pieces
  • green chillies...2
  • curry leaves. .few
  • tomato ...1
  • tamarind ...1 lemon sized ( washed , soaked in warm water & pulp removed )
  • salt taste
  • coriander leaves...chopped as garnish
  • Ingredients for GROUND SAMBAR PASTE
  • oil ...1/4 tsp
  • Sambar powder..3 heaped tbsp
  • Grated coconut ..4tbsp
  • curry leaves ..few
  • haldi powder...1/2 tsp
  • asafoetida. ..1/4tsp
  • Ingredients for TADKA of SAMBAR
  • oil...2tsp
  • Rye...1/2 tsp
  • jeera . .1/2 tsp
  • methi seeds..1/4 tsp
  • asafoetida. ..A pinch
  • Dry red chilly ..1
  • curry leaves ..1 sprig
  • 3 cups mix at least 5 to 6 vegetables from the below as per your choice
  • Elephant yam / Suran
  • String beans
  • Long padval
  • White pumpkin & Yellow pumpkin
  • carrots
  • Gavar fali
  • Raw banana
  • Drumstick
  • curry leaves
  • Sour thick curds...1cup
  • Coconut oil....few tbsps
  • salt to taste
  • Ingredients for GROUND PASTE for AVIAL
  • green chillies...5 to 6 no.
  • Whole jeera...1tsp
  • coconut ...3/ 4th grated ..fresh & only white part
  • French beans ...300 gm
  • turmeric powder ...1/2 tsp
  • salt to taste
  • Ingredients for coconut MASALA PASTE for BEANS THORAN
  • coconut...1/2 grated
  • jeera ...1tsp
  • green chillies ...1
  • Dry red chilly...1
  • garlic...4 pods
  • Ingredients for TADKA for BEANS THORAN
  • oil ..1 tsp
  • Rye ..1/2 tsp
  • jeera..1/4 tsp
  • Dry red chilly ...1
  • curry leaves...1 sprig
  • bhindi/Ladys fingers.. ..300 g
  • aloo/ Potatoes...300 gm
  • green chillies..2nos.
  • haldi powder..1/2tsp
  • red chilli powder...1tsp
  • Dhaniya/ coriander powder..2tsp
  • Amchur / Dry mango powder...1/2 tsp
  • oil ...4 tbsps
  • salt to taste

How to make SADYA...Traditional meal on banana leaf......5 RECIPES

  2. Let's begin with the Sweet Dish
  3. Peel , wash & grate carrots using fine grater .Keep aside
  4. Almonds...Soak in hot water , deskin, wash again & grind with little milk to a fine paste.Keep aside
  5. Now to begin the cooking process
  6. Heat ghee in a small kadai , add the finely grated carrots & sauté for few minutes till carrots are half cooked..Keep aside
  7. Transfer the milk into a thick bottomed non stick deep dish .Heat the dish with the milk & bring it to a boil...stirring in between.
  8. Once milk comes to a boil , lower the flame ,keep stirring so that the cream in the milk does not stick to the sides & continue cooking process until the milk is reduced to 1/3rd of its original quantity
  9. Next add the sautéd carrots & cook for a further 5 minutes until the carrots are cooked
  10. Mix in the ground almond paste & cook for a couple of minutes more
  11. Next mix in the condensed milk & stir well in order to blend it within the milk mixture
  12. Bring to a boil
  13. Remove from fire & mix in the cardamon powder.
  14. YUMMY CARROT PAYASAM ...With Brilliant peach color & great texture ready
  16. Method for preparing Sambar as below
  17. Let's begin the cooking process for Sambar
  18. Wash , soak & cook.dal in cooker with little water. Remove & smash the dal well. Keep aside
  19. Soak tamarind in hot water & extract pulp Keep aside
  20. Heat about 1cup.water in deep vessel Add vegetables pieces one by one based on their individual cooking time...For example...add the elephant yam/ suran it takes longer to cook followed by other veg..bhindi of course at the end
  21. Add haldi powder , 2 slit green chillies & curry leaves & quartered to the above vegetables & cook till almost 3/4th cooked
  22. While the vegetables are getting cooked ..prepare the ground Sambar paste ..Please see ingredients above.. Heat oil in small kauai. Add Sambar powder , grated coconut & few curry l.Sauté on low flame for a minute
  23. Transfer above mixture to a mixer jar . Add haldi powder & asafoetida as mentioned under Sambar ground paste & grind with sufficient water to a fine paste consistency.
  24. Coming back to the vegetables that are cooking. Once they are 3/4th cooked , Add the tamarind extract, Sambar masala paste & the smashed dal.Add little water & mix well .Water should be sufficient to get normal Sambar consustency
  25. Add salt to taste . Boil well for about 5 to 7 minutes. Check seasoning & adjust if necessary
  26. Now ..TADKA for SAMBAR. Note all ingredients mentioned under Sambar Tadka
  27. Heat oil , add Rye. .Once it splutters add the rest of the ingredients for tadka.Stir & quickly transfer to the prepared Sambar.
  28. Close with lid immediately so that tadka flavours get infused within the Sambar
  29. Garnish with coriander leaves
  30. SAMBAR READY....tasty , fiery, tangy flavoured
  32. Method of preparation of Avial as below
  33. Preparation / Cutting of vegetables ..All uniform sized..about 1& 1/2 to 2 inches.This cutting part is very important to this preparation . Further it's important to cook these just right .Over cooking will give a final lumpy product .
  34. Whip the sour curds & Keep aside.
  35. Now let's begin the cooking process
  36. Take a deep vessel , add little water & bring to a boil.Now start adding vegetables one by one depending on their cooking time taking care to add the veg which takes max.time first..& so on.Add in few curry leaves along with the vegetable
  37. Cook until the vegetables are just done ...not over cooked
  38. While the vegetables are getting cooked let's prepare the ground coconut below
  39. Add all ingredients mentioned under Ingredients for AVIAL GROUND PASTE & grind to a rough consistency using some amount of the sour curds .
  40. Remove this rough paste & mix it with the remaining sour curds
  41. Once the vegetables are just cooked , mix in the ground coconut paste & sour curd mixture . Add salt & stir gently to blend all well .
  42. Cook for a few minutes Check for seasoning & adjust if necessary Remove from fire
  43. Add coconut oil on the surface of Avial & close with lid
  44. YUMMY AVIAL READY. Here I have on purpose not added haldi as I prefer a creamish preparation. You can add haldi if you prefer.
  45. Similarly South Indians prefer Coconut oil for its unique flavour..However this oil is not preferred by many , in which case they may simply use any vegetable oil
  47. Method of preparation of Beans Thoran as below
  48. String beans , wash & dice into small pieces as in picture.
  49. Grind all ingredients as mentioned under INGREDIENTS FOR GROUND MASALA PASTE ..With minimum water to a rough paste.Keep aside
  50. Now let's begin cooking
  51. Heat 1tsp oil in kadai .When hot add the Rye .When Rye splutters add in all the ingredients mentioned above in ingredients for TADKA FOR BEANS THOMAS.
  52. Now add the beans, haldi powder , salt to taste & the rough ground coconut paste. Sprinkle just enough water necessary for just about cooking the beans. Cover with lid & cook on medium flame .
  53. Stir a couple of times at intervals & cook until the beans are just done
  54. Remove the lid.. Check for seasoning , adjust if necessary & cook till almost dry .yet moist.
  57. ALOO. .Peel , wash & pat dry. BHINDI : Wash well & pat dry Slit the 2 green chillies lengthwise
  58. Cut both the vegetables into 2inch uniform pieces. .This is important
  59. Now for the actual cooking process
  60. Heat oil in a large kadai . Once oil is real hot , add the potatoes & Stir fry without lid until the sides are slightly browned
  61. Next add the bhindi pieces .Stir fry..again without lid ( to prevent ant sweating )again until sides are a little browned
  62. Add all the spice powders mentioned under Ingredients. Add salt to taste. Mix well
  63. Cover with lid & cook until both vegetables are cooked.In between open the lid & stir a couple of times
  64. Remove the lid & fry for a further 5 minutes more.At this stage can add a little oil so as to get that lovely fried effect,with each piece of bhindi & Aloo separate
  65. Check for seasoning & adjust if necessary
  66. Remove from fire . Do not close with lid. Keep it open only until it cools down completely, so that it does not loose it's texture.

My Tip:

Have given recipes for the 5 main components. Cooking is to be managed simultaneously. Along with fried Kerala papads , pickles , banana chips ,pickles, elchi..small yellow bananas & spiced buttermilk this will make a great Sadya for any occasion.

Reviews for SADYA...Traditional meal on banana leaf......5 RECIPES (4)

Ayesha Sayyed2 years ago


Ritu Sharma4 years ago

This is amazing!

Jayshree Nishchal4 years ago

This is super awesome SS 👌🏻👌🏻

Sukhmani Bedi4 years ago

very nice!

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