Sharkara upperi: banana chips with jaggery Kaaya Varuthathu: banana chips Banana: A ripe banana is often served with the Sadya to be eaten with the dessert, Payasam. Chammanthi podi: coconut powder served as a dry condiment or chutney. Sambharam, also referred to as moru: A drink made from salted buttermilk with green chilli, ginger and curry leaves, it is drunk to improve digestion and is typically served near the end of the meal. These side dishes are followed by desserts like Prathaman and Payasams. There is a strict order and placement of ingredients on the banana leaf. Aranmula Valla Sadya is the most celebrated one with over 64 items served in the traditional way. Prathaman Prathaman is a sweet dish in the form of a thick liquid; similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which coconut milk is added. The main difference between a prathaman and a payasam is that the former uses coconut milk, while the liquid versions of payasam use cow's milk. Palada prathaman is made of flakes of cooked rice, milk, and sugar. Pazha prathaman is made of cooked "nendra" plantain or banana in jaggery and coconut milk. Gothambu prathaman is made of broken wheat. Parippu prathaman is made of green gram. Chakka prathaman is made of jackfruit. Ada pradhaman is made of Rice Ada (Rice flakes). Kadala prathaman is made from black gram. Glossary of ingredients See also Cuisine of Kerala Kamayan Onam sadya Pooram South Indian cuisine References External links Kerala cuisine Eating parties