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!

#vishukatta #keralafood #vishu #dessert #homemade

Vishu Recipe –Payaru Olan (Steamed Vegetables & Whole Pulse)

Ingredients

To Pressure Cook

1 kg white Bopla

4 tbsp Chowli seeds

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

½ Coconut

Making

Peel and cut white bopla.and add chowli seeds .wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Thengai Paal Olan (Steamed Vegetables in Coconut Milk)

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

½ Coconut

3 tbsp. coconut oil

Making

Peel and cut white bopla and green pumpkin to big pieces .(4 cm * 4cm pieces, but tin). Cut chowlito 4cm pieces.wash vegetables and pressure cook along with salt and chillies till done .Extract coconut milk and add along with coconut oil and bring to a boil.Serve hot .

Vishu Recipe –Olan (Steamed white pumpkin)

Ingredients

To Pressure Cook

1 kg white Bopla

½ kg green pumpkin

50 gms. Chowli beans ( optional)

3 green chillies

Salt to taste

For seasoning

3 tbsp. coconut oil

Making

Peel and cut white bopla and green pumpkin to big pieces .(4 cm * 4cm pieces, but tin). Cut chowlito 4cm pieces.wash vegetables and pressure cook along with salt and chillies till done .Add coconut oil and bring to a boil.Serve hot .

Vishu Recipes -Keerai chundal (Dry Leafy Vegetable Curry)

Ingredients

3 bundles chowli leaves

½ tsp. turmeric powder

1 ½ tbsp. curry powder

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

2 tbsp. oil

Making

Clean, cut and wash chowli leaves. Heat oil and add mustard seeds, black gram dal and red chilies. When brown, add chowli leaves, salt and turmeric powder. Cook on a low fire till done .Add curry powder and cook for a few minutes. Serve hot.

Vishu Recipe -Mendhiya Keerai Chundal (Dry Fenugreek Leaf Curry)

Ingredients

3 bundles methi leaves

2 potatoes

½ tsp. turmeric powder

1 tbsp. curry powder

Juice of 1 lemon

Salt to taste

For seasoning

1 tsp. mustard seeds

2 tsp. black gram dal

2 red chilies (broken)

3 tbsp. oil

Making

Clean, cut and wash methi leaves. Peel and chop potatoes as for finger chips. Proceed as for keerai chundal, in following recipe .Add lemon juice before serving.