14 Traditional Kerala Sadya Recipes for Beginners

13. Papadam & Chammanthi (Crispy Papad and Coconut Chutney)

Papadams (thin lentil wafers) and a fresh coconut-based chammanthi (chutney) are classic finishers. Papadams can be fried, roasted, or microwaved — frying gives classic crispness but roasting reduces oil. Chammanthi combines fresh coconut, roasted chilies, tamarind, and sometimes roasted gram, ground to a coarse paste and tempered with a quick mustard-curry leaf tadka. The chutney’s bright coconut flavor and the papadam’s crunch make them natural companions to rice and payasam. Beginners should practice roasting or microwaving papadams for a quick, less-oily result. For chammanthi, use freshly grated or well-hydrated frozen coconut, and pulse rather than purée for texture. These two items are simple to prepare and make a big difference in the overall meal experience by adding crunch and fresh, herby notes.