Olan is a very traditional kerala dish. It is mild and an integral of Sadya where very many varied curries are served with rice. It is almost like a palate cleanser helping you to transition and savor each dish .
Sadya
Ada pradhaman is dessert made with rice, coconut milk and jaggery. Rice noodles are cooked in coconut milk and jaggery making it delicious , creamy and nutritious. It is topped with fried coconut bits , nuts and raisins.
Parippu in Malayalam literally translates to split beans or dal. Mildly flavored Mung dal curry, simply referred to as Parippu, is the first course in a traditional Kerala Sadya (feast). There are many other versions of Parippu – the ones to go with ghee rice , or rotis or with vegetables. But the Parippu for Sadya …
Palada is a milk based kheer made with fresh rice noodles or ada . This is a gluten free dessert that is in a semi liquid form. The noodles are prepackaged or sometimes freshly made. The sweetened thick with bits of soft melt in the mouth ada is the perfect end to a traditional Kerala feast. Drink up the liquid and savor the ada by itself or mix it all up and enjoy by the spoonfuls !
Ada is fresh rice noodles. These are usually used to make kheers like palada or ada pradhaman. traditionally a thin batter of rice four is steamed just set and broken into flat noodle bits. it is gluten free and nut free. Fresh ada adds texture and body to the kheers and has a melt in the mouth quality to it.
Puli Inji literally translates to tangy ginger. This is a relish/pickle made with ginger and tamarind. Chilies and a few spices are added to the mix for extra flavor. Jaggery is used as the sweetener to take the edge of the spices. Sweet, tangy and spicy this is a dish that hits all the right notes .