Our festivities are incomplete without sweets. And how can a Kerala sadya be complete without a payasam. The king of payasams, as I love to call it, is the palada payasam. This delicious payasam makes its way into almost all sadyas as I feel this is one of the most loved paal (milk) payasams of […]Read More
Olan is one of the easiest side dishes which is made for the Kerala sadya. It is made using white pumpkin (ash gourd or kumbalanga), red cow peas (van payar) and coconut milk. The preparation of this dish is very easy and does not take much time either. If you are making an Erissery for […]Read More
Erissery is a typical Kerala sadya dish which is made using yellow pumpkins, van payar or red cow peas, ground coconut paste and tempered with fried coconut. It also is one of my favourite side dishes served in a sadya. I love the toasted coconut and the sweet pumpkin flavour it has along with the […]Read More
Moru Kachiyathu is a simple Kerala style lightly seasoned yoghurt curry, that is a great accompaniment with rice. For a simple and filling meal, all you need is some moru kachiyathu along with a pickle and papadam on the side with your rice. Moru Kachiyathu is also served as part of the Kerala Onam Sadya […]Read More
Semiya Payasam is a South Indian kheer made with vermicelli (semiya), whole milk, sweetener and cardamoms. Semiya is a Telugu, Tamil & Malayalam word for ‘Vermicelli’ and Payasam is the translation for kheer. It is one of those easiest dessert that gets done under 20 minutes. So you can make this any time to fulfil […]Read More
Be it Onam or Vishu or a special celebration at home – making a payasam is mandatory. Birthdays never seem complete without a special payasam. And there are so many different varieties of payasams that you can make. Though payasam is the general term used across Kerala, it is actually the milk based white color […]Read More
Sambharam or Morum Vellam is a spiced buttermilk drink from Kerala. It is healthy summer drink which leaves you feeling totally refreshed. This drink is also part of the Kerala Sadya. I usually make it in a blender and then sieve it. But, you can also just crush together all the spices and add it […]Read More
Thoran is a general malayalam word used for a stir-fry which has grated coconut added to it. Thoran preparations made using different vegetables is a part of our regular meals. It makes for a good side dish with rice. Though thoran typically refers to a vegetable stir-fry, but it isn’t uncommon to make a thoran […]Read More
Onam holds a special place in the heart of all Malayalees. And when you think of Onam, some images that come to your mind are of Kerala sari and mundu, pookalam (flower rangoli) and the onam sadya. We all know that food brings people together and that’s exactly what a sadya does. And a growing […]Read More
Dal or Parippu Chaar (as we call it in Malayalam) forms the first course in an Onam Sadya, Hot rice, with a little dal poured on top and some ghee drizzled over – this is how we start eating an Onam Sadya, And this is my personal favourite in the sadya too…:) Like many other […]Read More
A computer engineer turned entrepreneur turned food vlogger – that sums up my journey of last 20 years. My love for cooking and passion for baking inspired me to start FoodTokWithSherin. I invite you to join in this journey with me!