Best Vishu Delicacies To Make At Home

Best Vishu Delicacies To Make At Home

Vishu is the festival that indicates the beginning of the Malayalam New Year. The day is full of activities like enjoying a widespread feast called Vishu Sadhya, setting off fireworks, and the custom of Vishu Kaineettam, where elders give money to the younger family members as a blessing. Here are some delicacies to celebrate Vishu at home :

1.Vishu Kanji

It is a traditional rice porridge. Cook rice and moong dal in water till it becomes soft and mushy. Add coconut milk, cumin seeds, black pepper, and ginger. Stir continuously for the milk to thicken. You can also add vegetables to the porridge if needed. Garnish with cashews and serve warm alongside poppadom and pickle.

vishu-kanji

2.Vishu Katta

Cook raw rice with freshly grated coconut, salt, and cumin in a mixture of water and coconut milk. Turn the heat off once it reaches a thick porridge consistency. Pour the mixture onto a flat tray and let it cool. Once it has set, cut it into square shaped pieces. Garnish with a dollop of ghee on top and serve on banana leaves.

vishu-katta

3.Olan

Olan is a mandatory dish at Sadya’s feast. Cook white pumpkin and red cowpeas together in coconut milk to become tender. Season the mixture with salt, green chilies, mustard seeds, curry leaves, and a drizzle of coconut oil. Simmer the ingredients for about five minutes so that the flavors blend. Serve it hot.

olan

4.Avial

Various vegetables, including carrots, beans, potatoes, yams, and raw bananas, are cut into uniform pieces and cooked until tender. Ground grated coconut into a coarse paste along with green chilies, cumin seeds, and a bit of water. This coconut mixture is mixed into the cooked vegetables, along with turmeric and salt. You could also add a spoon of curd if necessary. Garnish with fresh curry leaves.

avial

5.Carrot Beans Thoran

Heat mustard seeds in oil until they splutter. Saute curry leaves, onions, and green chilies until well combined. After the onions turn translucent, add the diced carrots, beans, turmeric, and salt. Cover the vegetables and cook till they become soft. Then, mix in freshly grated coconut and simmer for a few more minutes. Garnish with fresh curry leaves.

carrot-beans-thoran

6.Paruppu Curry

Rinse the lentils and cook them in water until soft. Use the back of a spatula to press them down to create a mushy consistency. Temper mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida in hot oil. Mix this tempering into the cooked lentils with some turmeric, salt, and tamarind extract. Simmer for five minutes and garnish with fresh coriander leaves.

paruppu-curry

7.Ada Pradhaman

Start by cooking poha in boiling water until it turns soft. In a separate pan, create a thick syrup by melting jaggery in water. Add cooked poha to the jaggery syrup to absorb the sweetness. Next, add fresh coconut milk. Stir continuously on low heat for around three minutes. Garnish with chopped coconut pieces and ghee-roasted cashews.

ada-pradhaman

8.Ela Ada

Make a dough by kneading rice flour and water together. Roll the dough out and flatten it into small discs. Create a filling by mixing grated coconut and jaggery. Place the filling in the center of each disc, fold it, and press the edges to seal it. Each disc is then wrapped in a banana leaf and placed in the steamer. Cook the discs until the dough becomes translucent.

ela-ada

9.Puttu

It is a typical South Indian breakfast item. Combine rice flour with a bit of water and salt to form a crumbly mixture. Layer this mixture with freshly grated coconut in a cylindrical puttu maker greased with ghee. Steam for a few minutes until it becomes fluffy. Serve alongside accompaniments such as sugar or kadala curry.

puttu

10.Kadala Curry

Black chickpeas are soaked overnight and pressure cooked until they are tender. In a pan, saute the onions, garlic, ginger, coriander, turmeric, and green chilies. Roast freshly grated coconut until smooth, then add it to the sautéed mixture with the cooked chickpeas and water. Simmer for five minutes until the gravy reaches the desired consistency, then garnish with curry leaves on top.

kadala-curry

11.Fish Moilee

Marinate fresh fish, often kingfish or tilapia, with turmeric, salt, and lemon juice. In a separate pan, combine coconut milk, oil, green chilies, black pepper, curry leaves, ginger, garlic, and onions. Saute this for a few minutes. Add the marinated fish into this mixture and cook until it develops a thick gravy consistency. Finally, add a squeeze of lime on top.

fish-moilee

12.Unniyappam

It has a crispy, shiny exterior and a soft, fluffy interior. The batter uses rice flour, jaggery, ripe bananas, coconut, and ground cardamom powder. Pour the batter into a special pan with small, round indentations greased with oil. Cook the batter until the edges are brown. Remove it carefully from the pan to avoid breaking.

unniyappam

13.Ethakka Chips

It is a trendy snack in Kerala. Begin by thinly slicing raw plantains using a mandolin slicer. To prevent discoloration, soak the pieces immediately in turmeric-infused water. Next, deep-fry the plantain in hot oil until it turns crispy. Drain the excess oil and season with your preferred spices.

ethakka-chips

14.Sarkkara Varatti

Cut ripe plantains into small, irregularly shaped pieces. Deep fry them in ghee until golden brown. Make a syrup by combining melted jaggery, cardamom, ginger, and pepper. Coat the deep-fried plantain in the syrup completely. After coating, the plantain slices are allowed to cool while the syrup solidifies. Roll the pieces in powdered jaggery for some extra sweetness.

sarkkara-varatti

15.Mathanga Erissery

Cut pumpkin into chunks, boil until tender, and then mash thoroughly. Make a paste by grinding coconut, cumin seeds, green chilies, and garlic. Combine the paste with the mushy pumpkin and stir thoroughly. Cook mustard seeds, curry leaves, and dried red chilies in coconut oil. Add the tempering to the pumpkin mixture and cook for about five minutes. Serve hot, alongside rice and poppadoms.

mathanga-erissery

16.Pavakka Theeyal

Thinly slice the bitter gourd and fry in oil until it is dark brown and crispy. In a separate pan, combine the grated coconut, coriander seeds, dried red chilies, and fenugreek seeds. Saute for two minutes and grind into a smooth paste.In another pan, heat the oil. Add the onions, curry leaves, green chilies, tamarind extract, turmeric, and ground coconut paste. Keep stirring until it thickens. Finally, incorporate the fried bitter gourd into the gravy. Cook until the oil separates.

pavakka-theeyal

17.Kalan

Boil vegetables like yam and raw plantain in water until tender. Grated coconut, cumin seeds, and green chilies are mixed together to make a paste. Combine the paste with the cooked vegetables, thick yogurt, turmeric powder, and black pepper. To prevent the mixture from curdling, stir it constantly. Temper mustard seeds, dried red chilies, and curry leaves in coconut oil, then sprinkle on top at the end.

kalan

18.Pal Payasam

Soak a handful of rice in water for around thirty minutes. In a separate pan, bring the milk to a boil, then add the drained rice. Keep stirring to ensure that the rice cooks evenly. After an hour, the rice would be thoroughly cooked. Then, combine the sugar and cardamom powder. Mix until it completely dissolves. Garnish with ghee-roasted cashews and raisins on top.

pal-payasam

19.Manga Perukku

Raw green mangoes are peeled and grated. Add pre-cooked rice with the mangoes and stir well. Make a seasoning blend by tempering mustard seeds, turmeric, grated coconut, urad dal, chana dal, dry red chilies, curry leaves, and asafoetida in oil. Add the tempering to the cooked mixture and simmer for another two minutes.

manga-perukku

20.Sambaram

Sambaram is a refreshing drink known for its digestive properties. Churn the yogurt until smooth, then dilute it with an equal amount of water. Season the yogurt mixture with salt, chopped green chilies, ginger, curry leaves, and asafoetida. Once all the ingredients are blended, the drink is left to chill. Garnish with fresh coriander leaves on top and serve in mud vessels to retain the cold temperature.

sambaram