Sadya - The Temple Food
The Sadya is not just a meal but a well-structured and thoughtfully designed experience based on Ayurvedic principles and traditional customs. Each dish is served in a specific place on the banana leaf, which enhances both digestion and taste. The sequence of eating follows a logical order that balances flavours, digestion, and nutrition
Placement of dishes
The banana leaf is placed with the narrow end facing the left, and dishes are arranged in a specific order:
1. Left Side (Starting from the Top Left Corner)
- Pickles (Mango, Lemon) → Puli Inji
- Thoran → Olan → Kalan → Pachadi/Kichadi
- Erissery (Below these dishes)
2. Center & Right Side
- A mound of rice is placed in the center.
- Papadam is placed on the top right corner.
- Banana is placed at the bottom right (for dessert).
- Payasam is served in the bottom right corner at the end.
3. On the Top Right Corner (Small Side Dishes)
- Salt → Banana Chips → Sharkara Upperi
The Correct Sequence of Eating and Its Purpose
1. Start with Salt & Pickles (Small Amounts)
- Awakens the taste buds.
- Stimulates digestion and saliva production.
2. Parippu (Dal) with Rice & Ghee
- First, a spoonful of parippu is mixed with rice and ghee.
- Provides a soft, easy-to-digest start, preparing the stomach for more complex flavors.
3. Sambar with Rice
- A more wholesome, protein-rich dish follows next.
- Enhances digestion and combines lentils with vegetables for balanced nutrition.
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4. Side Curries (Avial, Olan, Kalan, Thoran, Pachadi, Erissery)
- Each dish complements the previous course with different textures and flavors.
- These contribute fiber, vitamins, minerals, and probiotics for gut health.
5. Rasam
- A digestive aid served towards the end.
- Its light, tangy nature helps cleanse the palate and soothe the stomach.
6. Buttermilk (Moru)
- Helps cool the body and settle digestion.
- Restores gut bacteria balance after the heavy meal.
7. Payasam (Dessert)
- Served at the very end, often mixed with banana.
- A sweet finish that provides instant energy.
