Sadya
Kadumanga achar
Tender-mango pickle in mustard and chilli — the sharp pickle of a Kerala sadya.
About
Kadumanga achar is made from tiny tender mangoes (or chopped tender mango) cured with mustard, chilli, and sesame or coconut oil. It is the pickle most often set on an Onam leaf, eaten in pinches with rice and curries.
Course
Pickle / feast
Region
Statewide
Typically with
Sadya, rice, kanji
More dishes
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Other famous plates from Kerala’s kitchen.
Onam Sadya
The banana-leaf vegetarian feast of Onam — a dozen or more dishes in one sitting.
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Avial
Mixed vegetables in coconut and yoghurt, thickened with curry leaves and coconut oil.
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Olan
Ash gourd and cowpeas in thin coconut milk — a quiet, pale dish of the sadya.
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Erissery
Pumpkin or yam with cowpeas, coconut, and a fried-coconut topping.
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Thoran
Finely chopped vegetable stir-fry with coconut, mustard, and curry leaves.
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Moru curry
Seasoned yoghurt curry of the sadya, with or without coconut.
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