Vishu Katta: Taste the Heritage of Kerala

 

Vishu Katta Thrissur style

Vishu Katta is a cherished Kerala delicacy, especially enjoyed during the Vishu festival. This traditional rice cake is gently cooked in coconut milk and infused with the warm aroma of cumin, creating a subtle yet delightful flavor. Typically served with a rich jaggery syrup, Vishu Katta is a festive treat perfect for sharing with loved ones. More than just a dish, it embodies the essence of Kerala’s vibrant culinary heritage and the spirit of togetherness during celebrations.

Simple Steps to Make Thrissur-Style Vishu Katta

Ingredients:

• Raw rice (Unakkalari) – 1 cup

• Thin coconut milk – 3 cups

• Thick coconut milk – 2 cups

• Cumin seeds – ½ tsp

• Salt – to taste

• Dry ginger powder – ¼ tsp (optional)

• Jaggery – 1 cup

• Water – ¾ cup

• Cardamom powder – ¼ tsp

• Ghee – for greasing

Preparation Steps:

1. Preparing the Rice Base

1. Soak the rice in water for 30 minutes and drain.

2. In a heavy-bottomed pan, heat the thin coconut milk and bring it to a slight boil.

3. Add the soaked rice and cook on medium heat, stirring occasionally.

4. Once the rice is half-cooked, add salt to taste.

   
   
   

2. Adding Flavor and Texture

5. Pour in thick coconut milk and cumin seeds.

6. Stir continuously and cook until the mixture thickens and starts leaving the sides of the pan.

   
   
   

3. Setting the Vishu Katta

7. Grease a tray or banana leaf with ghee.

8. Transfer the mixture onto the greased surface and spread it evenly.

9. Sprinkle cumin seeds on top and let it cool completely.

10. Once set, cut into squares or slices.

    
    
    

4. Preparing the Jaggery Syrup

11. Heat jaggery with water until it dissolves.

12. Strain to remove impurities and simmer until it reaches a slightly thick consistency.

13. Add cardamom powder and mix well.

    
    
    

5. Serving

14. Serve Vishu Katta with warm jaggery syrup for a delightful festive treat.

Tips and Notes:

• The type of rice used can significantly affect the texture and flavor. Unakkalari is traditionally preferred.  
• Using freshly extracted coconut milk will enhance the flavor.
• Adjust the amount of sugar or jaggery according to your preference.
• The consistency of the Jaggery syrup that is sometimes served with this dish should be a thick, honey-like consistency.
• Some recipes include adding a small amount of dry ginger powder or cardamom powder for added flavor.  

Enjoy your homemade Vishu Katta!

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