include: Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown) which is used for the Sadya. Kerala matta rice is sometimes used. Parippu: A thick curry lentil dish eaten with rice, papadum and ghee. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida. Rasam: A watery dish made of tamarind, tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper, etc. It is very spicy in taste and aids in digestion. However, in some regions Rasam is not counted as part of Sadya. Avial: A dense mixture of various vegetables and coconut, it is seasoned with curry leaves and coconut oil. Kaalan: Made of curd, coconut, and any one vegetable like "nendran" plantain or a tuber-like yam. It is very thick and more sour, and typically can last for a longer period owing to the lower water content. Olan: A light dish, prepared of white gourd or black peas, coconut milk, and ginger seasoned with coconut oil. Koottukari: Vegetables like banana or yam cooked with chickpeas, coconut and black pepper. Erissery: A thick curry made from pumpkin, black-eyed peas and coconut. Pachadi: Sour curry made of curd and usually cucumber or sliced ash gourd cooked in coconut ground with mustard seeds and seasoned with sautéed mustard seeds and curry leaves. In Tamil Nadu, this dish is known as Pachadi. It is somewhat similar to a Raita. Sweet Pachadi: A sweet form of Pachadi, made with pineapple, pumpkin or grapes in curd. The gravy masala comprises coconut ground with cumin seeds and green chillies. Due to its sweetness, it is also called Madhura (sweet) curry in some places. Pulisseri: A sour, yellow-coloured thin curry made with slightly soured yoghurt and cucumber. A sweet variant called 'Mambazha Puliseri' replaces cucumber with a combination of ripe mangoes and jaggery. Injipuli: A sweet pickle made of ginger, tamarind, green chilies, and jaggery, also called Puli-inji. Thoran: A dish of sautéed vegetables such as peas, green beans, raw jackfruit, carrots, or cabbage (usually) with grated coconut. Mezhukkupuratti: A style of preparation for vegetarian dish where the vegetable is stir-fried with spices. Chopped onions or shallots may also be used. Achaar: Spicy pickles of raw mango (Mango pickle), lemon, lime, (Narangakari) etc. Pappadam: Made with lentil flour, it is crispy and can be eaten as an appetizer.