Did I mention this feast is called Sadya?
Sadya is usually served as lunch and is vegetarian in most places and religions. Onions and garlic are avoided and the use of carrots, pineapples and beans is encouraged. The dishes are usually plain boiled rice, many curries, papadum, plain yogurt or buttermilk, banana or plantain chips, and two or more sweet dishes. The curries are made of different vegetables and have different flavourings. They can be made of yogurt, bitter gourd, mango, jaggery, etc. The reason for including so many dishes in the Sadya is to ensure that the diners will like at least two or three dishes.
- 3 green chillies halved-length wise
- 1/2 cup dried, black eyed beans (lobiya) or 10-12 tender fresh black eyed bean pods – cut into one inch long pieces
- 1/2 inch piece ginger- juliened
- 250 gms raw yellow pumpkin (pacha mattan), sliced to one inch long but flat pieces, with skin
- 1 cup cocunut milk
- 1 tbsp cocunut oil
- Curry leaves
- Salt to taste
- Cook black eyed beans, ginger, green chillies with salt and a little water till three fourths done.
- Add raw pumpkin and cook till done. Ensure the vegetables remain firm.
- Add coconut milk and remove from fire after 30 seconds.
- Garnish with coconut oil and curry leaves.
- Cover the dish with a lid for the aroma of curry leaves to settle in.
Note: If using dry black eyed beans, they should be soaked in water for at least 2 hours prior to use.
– Sid (Source: Sheela Mohan)