Kerala's Sadhya feast is a mouth-watering spread of traditional dishes, but what is the secret ingredient that makes it so special?

The answer lies in the use of coconut in almost every dish, from the creamy coconut milk to the grated coconut used as a garnish.

Coconut is a staple ingredient in Kerala's cuisine, and it adds a unique flavor and texture to the dishes, making them stand out.

The use of coconut in Sadhya not only enhances the taste but also has numerous health benefits, making it a perfect balance of taste and nutrition.

The coconut oil used in cooking is rich in healthy fats and is known for its anti-inflammatory and anti-bacterial properties.

The grated coconut used in dishes like Thoran and Avial is a good source of dietary fiber, promoting digestion and gut health.

The use of coconut in Sadhya also reflects the state's coastal influence, as coconut trees are abundant in Kerala's landscape.

The coconut-based chutneys and pickles served with Sadhya are a burst of flavors, adding a tangy and spicy element to the meal.

The use of coconut in Sadhya is not limited to savory dishes, as it is also used in desserts like Payasam, giving it a rich and creamy texture.

So, the next time you indulge in Kerala's Sadhya feast, remember that the secret ingredient is the humble coconut, adding a touch of magic to the meal.