Vishu 2019: Cook these recipes with love on the festival day

All set to celebrate Vishu? Some of the popular dishes prepared on the day are pappadam, banana chips, chakkaravattu, chakka chips and steamed banana.
Vishu 2019: Cook these recipes with love on the festival dayVishu 2019: Cook these recipes with love on the festival day
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Known as Malayalam New Year, Vishu is a Hindu festival celebrated on the first day of the calendar. The word ‘Vishu’ means ‘equal’. On the day, colourful meals are prepared and fruits, jewels, money are offered to Lord Krishna in front of the mirror or “valkannadi”. This ceremony is known as “Vishukkani Kazhcha!”

But, no celebration is complete without food and desserts. Some of the popular dishes prepared on the day are pappadam, banana chips, chakkaravattuchakka chips, steamed banana, pachadi, kichadi, kalanolan, thoran, puliserry, eriserry, kootu curry, avial, steamed rice, sambar, rasam, mor kootan, buttermilk/curd, pradhaman, paal payasam and vella payasam.

Dr Nidhi Sahai, HOD - Clinical Nutrition /F&B, Max Super Speciality Hospital lists out two recipes for the festival.

Parippu Curry

Serves: 4


  • Moong Dal (Split yellow lentils) - 1 cup
  • Turmeric Powder - 1/4 tsp
  • Garlic - 1 clove
  • Salt - To taste

To Grind:

  • Grated Coconut - 1/4 cup
  • Cumin Seeds - 1 tsp
  • Green Chillies - 2 or 3

For Seasoning:

  • Coconut Oil - 1 tbsp
  • Mustard Seeds - 1/4 tsp
  • Shallots - 3 (sliced)
  • Dried Red Chilly - 1
  • Curry Leaves - 1 spring


  • Take a pressure cooker or a heavy bottomed pan and dry roast the dal till you get a nice aroma.

·        Add 3-4 cups of water, garlic clove, salt and turmeric powder to the dal. Pressure cook or cook in an open pot until the dal is soft and mushy.

·        Meanwhile, grind together the grated coconut, cumin seeds and green chillies with water.

·        Once the dal is cooked, add the ground paste and cook for another five minutes. (You can also mash it)

·        While the dal is simmering, heat a small pan on another stove. Add oil and pop the mustard seeds. Add the sliced shallots and fry until they turn golden brown. Add the curry leaves and dry red chillies.

·        Add the ingredients and turn off the stove.

Serving Suggestions:

·         Serve the parippu curry with steamed rice. Add a drizzle of homemade ghee on top and some papadam.

·         Of course, you can also the dal with roti.

Cabbage Thoran


  • Cabbage - ½
  • Onion - 1
  • Carrots
  • Green chilies (chopped) - 2-3
  • Red chillies - 2-3
  • Grated coconut - 1 tbsp
  • Grated ginger - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 4-5
  • Oil - 1 tsp
  • Turmeric powder
  • Salt


  • Cut cabbage, onion and carrot into thin pieces. Cut juliennes of ginger. 


  • In a pan heat 1tsp oil and add mustard seeds to it. Fry them till they start to crackle.
  • Add aromatics of red chilies, ginger, curry leaves and sauté for few seconds.
  • Add sliced cabbage, onion and carrot and stir fry for few minutes.
  • Add green chilies, turmeric powder and salt. Put a lid and cook over low flame till the vegetable is tender.
  • Mix in grated coconut and cook for another few minutes. You may serve it hot with boiled rice.

Vishu Katta

A traditional and popular dish in Thrissur, Central Kerala, it is made with raw rice, coconut milk with a dash of cumin and dry ginger powder.

Serves: 4-6


  • Unakkalari/Brown Raw Rice - 1 cup


  • Freshly Squeezed Coconut Milk - from 2 medium size
  • Cumin Seeds - ½ tsp, (crushed)
  • Dry Ginger Powder - ¼ tsp
  • Salt - To taste


·        Soak the rice for 30 minutes to 1 hour.


·        Extract coconut milk from 2 medium size coconut, three times. Grate the coconut finely. Squeeze the coconut with hand to get 1 cup fresh milk /first extract/onnampal- thalappal. (Note: Don't add water)

·        Now add grated coconut with two cups of warm water in a blender or food processor, and process for a minute, then squeeze it for milk in another bowl. This gives you two cup semi thick milk /second extract/randaampal.

·        Return coconut to the processor and add three cups of warm water and process for a couple of minutes and squeeze it for milk in a separate bowl. This gives you three cups of thin milk /third extract/moonampal.

  • OR

·        Buy 3 can ( 400ml/13.5 oz) of thick coconut milk, shake well and pour ½ contents in a bowl and mix with 4 to 5 cups. This gives you 5 cups of semi thin coconut milk. Remaining milk in a can is thick milk /onnampal- thalappal.


·        Add the washed rice, close with a lid, simmer then flame and cook till all the coconut milk is used up.

·        Now pour in the second extract/randaampal, stir and cook the rice on simmer. When the rice is ¾th cooked add salt to taste. when all the second extract is used up.

·        Add first extract /onnampal - thalappal with jeera powder and dry ginger powder. Stir continuously till the rice stir and cook till the rice thickens and oil comes out. (Note: Stir carefully because the water from the milk will begin to crackle)

·        Transfer and pour on to a banana leave or plate and make it flat using a flat spoon. Sprinkle little first extract/ onnampal /thalappal and softly press with a spoon. Wait till the mixture cools and cut into pieces.

·        Serve with jaggery syrup and enjoy!

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