Sadya
Kerala sambar
Lentil and vegetable sambar with roasted coconut — the Kerala take on the sadya gravy.
About
Kerala sambar cooks toor dal with mixed vegetables and a roasted coconut-spice paste, often more coconut-forward than Tamil versions. It is poured over rice on a sadya and eaten with idli or dosa at breakfast.
Course
Feast / breakfast
Region
Statewide
Typically with
Sadya rice, idli, dosa
More dishes
Continue tasting
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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