Kerala meals, popularly known as Sadhya is the most lavish and sumptuous feast for any food lover. Usually served in banana leaves, it consists of as many as 24-28 dishes. Hence, making a Kerala Sadhya can be a piece of cake,only if you prep things in advance. It is thus made only on special occasions as festivals and birthdays. Yesterday I came across a stupendous post by Leo on his blog, “I Rhyme without a Reason” about Sadhya. I was drooling in no time and I missed food from my mother land.
Early in the morning, I raided my pantry to find out what I could cook for lunch. Thankfully, I had fish and thus popped up the idea of the popular “Kerala Fish Curry Meals”. I was so happy preparing the same and my husband has had
second third helpings. <3
In this menu, there wouldn’t be as many dishes as you find in a proper Sadhya. Such mini meals can be found in any Kerala restaurants. Fish Curry meals consists of a fish curry, fish fry, a vegetable stir fry, a vegetable saute, pickles, accompaniments and pappad. Check out what I made: 🙂
Dishes in clock-wise direction:
1. Mango Pickle
2.. Ivy Gourd Saute
3. Cabbage-Carrot Stir Fry
6. Fish Fry
I’ve linked the recipes. You can try, if you are tempted 😉
Ivy Gourd Saute: (Kovakka Mezhukkupuratty)
- Kovakka /Ivy Gourd,sliced- 2 cups
- Green chilies,slit-3
- Onion,sliced- 1
- Curry leaves- 1 spring
- Kashmiri chili powder-1 tsp
- Turmeric powder-1/4 tsp
- Coconut oil-as required
- Sambar powder (optional) – 1/2tsp
- Salt-to taste
- Oil- 2tsp
Marinate Ivy gourd in chilli powder, turmeric powder, sambar powder and salt for ten minutes.
Heat pan and add oil. Saute onions along with green chillies and curry leaves and add the marinated ivy gourd pieces. Stir fry for a couple of minutes. Cook covered for ten minutes. Serve hot.