Most of the recipes here were done as part of Valli’s Blogging Marathon 32. Most posts have recipes, but some just talk about the topic in general.

The recipes are listed out alphabetically. There are posts with multiple recipes in them, but I have split them into individual links as to make the search easy.

Sadya is the traditional vegetarian banquet feast of Kerala.

A for

• Avial 
• Ada Pradhaman
• Achinga Payar – Chena Mezhukkupiratti (Yard-long beans – yam)
• Aval Payasam
• Avial – Green Tomato (Check under ‘Z’ also)

       

B for

• Beans Thoran
• Beetroot Thoran
• Beetroot Kichadi
• Brinjal & dates Pachadi

      

C  for

• Carrot Thoran
• Cabbage Thoran
• Chakka Pradhaman (Under ‘J’ also)
• Chena Erisseri (Check Under ‘E’)

      

D for

• Daal – Parippu Curry

E for

• Erisseri Chena & Mathan Vanpayaru
• Erissery – Mathan-Vanpayar

      

F for

• Fruit Pachadi

G for

• God’s Own Country – Kerala
• Gothambu Payasam (Broken Wheat Payasam)

       

H for

• How to Serve a Sadya

I for

• Inji Puli

J for

• Jackfruit Payasam / Chakka Pradhaman

K for

• Kalan
• Koottu Curry

L for

• Lemon Rasam

M for

• Mambazha Pulisseri
• Mathan Pachadi
• Mangakkari/ Instant Mango pickle
• Mathan-Vanpayar Erisseri (Check Under ‘E’)

       

N for

• Nei Payasam/Sharkara Payasam
• Neer Moru/ButterMilk
• Nellikka Achaar (Gooseberry Pickle)

  

O for

• Olan

P for

• Payasam Varieties
• Pookkalam
• Parippu Pradhaman

    

Q for

• Quaker Oats Payasam

R for

• Rice Varieties
• Rasam

     

S for

• Sambar
• Sadya
• Semiya Payasam
• Sharkkara Payasam (Check under ‘N’)
• Sharkkara Varatti (Check Under ‘U’)

      

T for

• Thenga paal
• Tomato Pachadi
• Tips for Preparing a Sadya (Check under ‘X’)

  

U for

• Upperi

V for

• Vegetable Cutting
• Vazhakka Pulisseri
• Vendakka Kichadi

       

Wfor

• Wheat Payasam

X for

• Xtra Tips for Preparing a Sadya

Y for

• Yam Fry
• Yam Erisseri (Check under ‘E’)
• Yam Koottu Curry (Check under ‘K’)
• Yam Kalan (Check under ‘K’)

Z for

• Zebra Green Tomato Avial

Note: Please keep in mind that I am not an authority on the subject. I am sharing what I know. The recipes and how they are served has a lot of local influence and keep changing from place to place. So if its different from how you do it, please share  :-)