Vishu Sadya | Simple Vishu Sadya Recipes

Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

 

Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya

 

Cuisine: Kerala

Category: Lunch

Serves: 3

Prep time: 30 Minutes

Cook time: 60 Minutes

Total time: 90 Minutes

 

Chitra Ganapathy

INGREDIENTS

On the banana leaf Kerala matta rice / Red rice Parippu curryParippu curry Kerala Sambar Rasam Beetroot pachadi Avial Mixed veg thoran Potato or beans mezhukkupuratti Mango pickle or lemon pickle Inji puli Shakkara varatti Nendran banana chips Pazham / Banana Pappadam / Papad Salt Pink palada payasam Ada pradhaman Water Curd or sambaram Other Vishu sadhya items Kootu kari Cabbage thoran Kalan Olan Mambazha puliserry Erissery Moru curry Beans mezhukkupuratti Ulli theeyal Shakkara payasam Jackfruit payasam Semiya payasam Rice Payasam Click HERE for more details

HOW TO MAKE VISHU SADYA

1. Shop and collect all the required items for sadhya the previous day and keep it ready.
2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
8. In the 3rd cooker, take the matta rice and pressure cook till done.
9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
10. Make sambar and puli inji. Lastly make payasams.
11. Serve all the items in banana leaf following this order. Enjoy !

Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

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Karupatti Paniyaram | Palm Jaggery Sweet Paniyaram

I made this easy, healthy and a traditional sweet paniyaram recipe - Karupatti paniyaram / Palm jaggery sweet paniyaram on New year day. Usually I make sweet paniyaram and Kara paniyaram recipe in two ways. One with leftover idli dosa batter and the other one is my MIL’s recipe that is prepared with a special batter ground using rice and dals.

To make this sweet paniyaram recipe, I prepared a separate batter with idli rice, raw rice and urad dal. You can also use our regular idli dosa batter instead. Lets see how to make sweet paniyaram with palm jaggery / Karupatti paniyaram recipe with step by step pictures and video.

Sweet Paniyaram recipe | Karupatti paniyaram recipe

Sweet Paniyaram recipe | Karupatti paniyaram recipe

 

Cuisine: South Indian

Category: Sweets

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For paniyaram batter Idli rice - 1.5 cups Raw rice - 1/2 cup Urad dal - 1/3 cup Methi seeds - 1/4 tsp Salt and water - as needed For Sweet Paniyaram Paniyaram batter - 2 cups Powdered Palm jaggery / Karupatti - 1/2 cup Cardamom - 2 Grated coconut - 1/4 cup Ghee - to make paniyaram

HOW TO MAKE KARUPATTI PANIYARAM / PALM JAGGERY PANIYARAM

1. Wash and soak rice, urad dal, methi seeds for 2 hours.
2. Grind smooth adding required water and salt. Ferment the batter overnight.
3. The next morning, take 2 cups of batter in a vessel.
4. Add the melted, filtered palm jaggery water, grated coconut, cardamom powder. Mix well.
5. Heat a paniyaram pan adding tsp of ghee in each hole. Pour the batter.
6. Cover and cook in low flame. Flip and cook the other side too.
7. Remove and serve hot. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and soak the idli rice, raw rice, urad dal and methi seeds together in a bowl for 2 hours. Grind to a smooth paste adding required water and salt. Batter should be thick not watery. Collect in a vessel. Close the bowl with a lid and ferment it overnight. The next morning batter would have raised well. Mix well and take 2 cups of batter in a separate vessel. Take powdered palm jaggery / Karupatti in a bowl. Add little water and melt it to make a syrup. Filter the impurities and add to the batter. Add grated coconut, cardamom powder and mix well. Make sure batter is not watery. Heat a paniyaram pan. Pour a tsp of ghee in each hole. Pour the batter and cover cook till done. Open the lid and flip the other side. Cook well and remove in a plate. Serve hot. Enjoy ! Note : You can use the remaining paniyaram batter to make spicy paniyaram by adding finely chopped onion, green chilli, ginger, curry leaves, coriander leave and temper with mustard seeds, uard dal and hing to the batter. Please check the final picture with both and sweet and spicy paniyaram.

Note

Adjust the sweetness as per your taste. Do not skip coconut and cardamom powder. Use ghee for making this paniyaram. It makes the paniyaram rich and flavourful.

Try this easy and healthy Sweet Karupatti paniyaram. You will love it.

 

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Mixture Recipe | South Indian Mixture Recipe | Madras Mixture

This year I am starting my Diwali recipes with this must try Diwali snack – Mixture recipe. Its basically a South Indian style Mixture recipe which is popularly known as Madras mixture. This Tamilnadu mixture is a combination of Omapodi, Karaboondi, Fried aval, cashew nuts, peanuts , curry leaves mixed with spice powders like salt, red chilli powder and hing.

In this mixture, I have also added small maida biscuits which is fondly called as mixture biscuit. When I was a kid, I used to pick these mixture biscuits alone from the pack of mixture and savor it. Iam not a big fan of South Indian mixture but my husband, daughter and father in law loves it. 

So I try to make a batch of mixture just for them during Diwali. Last year I made this mixture recipe and took a video as well. But I couldn’t share it in my blog. So this year, I thought of starting Diwali recipes with this yummy snack. Soon I will try to post a North Indian namkeen recipe.

Check out my 35+ Diwali Snacks Recipes collection.

Mixture Recipe | South Indian mixture recipe

Mixture Recipe | South Indian mixture recipe also known as Madras mixture for Diwali.

 

Cuisine: South Indian

Category: Snacks

Serves: 3 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Oma podi - 2 cups Kara boondi – 1 cup Mixture biscuit – 1/2 cup Cashew nuts - 2 tbsp Roasted peanuts - 1/4 cup Roasted gram dal / Daliya / Pottukadalai – 1/4 cup Poha / Aval - 1/2 cup Curry leaves - few Cooking oil - to deep fry Red chilli powder - 1 tsp Salt - as needed Hing - 1/4 tsp Sugar – 1/4 tsp

HOW TO MAKE SOUTH INDIAN MIXTURE RECIPE

1. Make Omapodi and collect in a bowl. Make kara boondi and collect in the same bowl
2. Make maida biscuit and add to the bowl. You can aslo make butter murukku and add to it. But it is optional.
3. Deep fry thick poha, cashew nuts, peanuts, daliya, curry leaves and add to the bowl.
4. Lastly add chilli powder, salt, hing and sugar. Toss well and cool down completely.
5. Store in an air tight box and use up to one month. 

METHOD - STEP BY STEP PICTURES

Make Omapodi, kara boondi and mixture biscuit. Break oma podi into small pieces. Collect in a bowl. Deep fry thick aval till crispy and drain in a tissue paper. Deep fry peanuts, roasted gram dal till golden in color. Remove in the tissue paper. Next deep fry cashew nuts and collect in the tissue paper. Lastly deep fry few curry leaves and set aside. Transfer everything to the wide bowl. Add little salt, red chilli powder, hing and sugar. Cool down everything completely. Store in an air tight box. Enjoy up to one month. Use clean, dry hands while handling.

Note

Oma podi and kara boondi is a must in South Indian mixture. Mixture biscuit, Butter murukku is optional. You can adjust the quantity of peanuts, cashews and roasted gram as per your wish.

Try this yummy South Indian mixture recipe and enjoy for this Diwali !

 

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Thirvathirai Kootu in Pressure cooker | Thiruvathirai 7 Kari Kootu | 7 Kai Kootu Recipe

7 VEG KOOTU | EZHU KARI KOOTU is a must try recipe for Thiruvathirai and Pongal festivals in my home. This 7 kari kootu should be prepared with the local vegetables i.e Naatu kai kari in Tamil like Pumpkin, yam, broad beans, ash gourd, cluster beans, Field beans/ Mocha kottai, sweet potato, lady’s finger, raw banana etc.

I make this Thiruvathirai kootu directly in a pressure cooker to ease my job. I use two cookers on thiruvathirai day. One is to make this kootu and the other one is to make thiruvathirai kali. When they both get ready, I make sweet adai simultaneously. So my entire thiruvathirai day cooking gets over under 30 minutes.

Friends, do check out this easy Thiruvathirai 7 kari kootu recipe in a pressure cooker and try it. I am sure even a beginner can make it quickly.

Check out Thiruvathirai kali recipe with video in THIS LINK. 

Also check out my Thiruvathirai thalagam recipe. 

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu

Thiruvathirai 7 kari kootu | Thiruvathirai 7 kai kootu with 7 varieties of mixed vegetables

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Vegetables (please refer notes) - 2 cups Yellow moong dal - 2 tbsp Tomato – 1 no Salt – to taste To grind Grated coconut – 1/2 cup Green chilli – 2 (medium size) Jeera/Cumin seeds – 1 tsp Rice flour Or corn flour - 1tsp To temper Mustard – 1/4 tsp Urad dal- 1/2 tsp Curry leaves – a sprig Coconut oil – 1 tbsp

HOW TO MAKE THIRUVATHIRAI KOOTU

1. Wash and chop all the vegetables into cubes. Set aside.
2. In a pressure cooker base, heat oil and splutter mustard seeds, urad dal, curry leaves.
3. Add the chopped vegetables and mix well. Add salt, required water, chopped tomato, moong dal and mix well.
4. Grind coconut, cumin seeds and green chilli to a smooth paste adding little rice flour.
5. Add the coconut paste to the vegetables and mix well. Check for the consistency. Add more water if needed.
6. Cover the lid and pressure cook in high flame for 2 whistles. 
7. Open the cooker and boil the excess water if needed. Check the consistency and serve with Thiruvathirai kali and adai.

METHOD - STEP BY STEP PICTURES

• Cut all the vegetables and tomato in cubes.
• Heat oil in a pressure cooker and splutter mustard seeds, urad dal, curry leaves. Add the chopped vegetables, tomato and saute for a minute. Add dal, required salt and water. (Vegetables shouldn’t be mashed or overcooked).

• Grind the coconut with green chillI and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
• Add the ground mixture to the cooked veggies by keeping on the flame. Pressure cook in high flame for 2 whistles. It will be perfectly cooked. Else keep in low flame for just one whistle.
• Open the cooker after the steam is released. Boil well for few minutes till it thickens OR Adjust the consistency by adding water if required if the kootu is too thick.

  

     

  Delicious, healthy veg. kootu is ready!! Enjoy with kali or plain rice !

   

Note

For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.

 
U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.

Last but not the least here is our pooja room picture..

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Kalyana Veetu Vazhakkai Varuval Recipe – Marriage style Raw banana fry

 

I have bookmarked so many Kalyana veetu recipes to try. As the list is going long, I wanted to start with this easy and flavourful Kalyana veetu vazhakkai varuval recipe / Kalyana veetu vazhakkai poriyal. I love this Tamil nadu marriage style vazhaikai varuval a lot since my childhood. Some people call it as vazhakkai chops too.

Every time I taste this in a marriage banquet, I have tried to guess the ingredients that goes into it. I was able to spot the fennel seeds alone. I have also made a Yam chops recipe in my blog years ago. Now I am happy to try this perfect Kalyana veetu style vazhakkai curry with a strong masala flavor which is my kind.

The ingredients used for grinding the masala is the highlight in this recipe. So please do not skip any. Actually I referred this recipe in many YouTube channels and tweaked it slightly to make an easy version. It came out so well. We all loved it.

Friends, do try this Tamil nadu Kalyana veetu style Vazhakkai varuval recipe. You will love it for sure. It tastes great with sambar, rasam and curd rice. Check out the video below

 

Kalyana veetu vazhakkai varuval recipe

Kalyana veetu vazhakkai varuval recipe | Marriage style raw banana fry recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

To roast in oil Raw banana - 2 Cooking oil - 3 tbsp To grind masala Grated coconut - 1/3 cup Cinnamon - 2 pieces Cloves - 2 Garlic cloves - 4 Ginger - 1 inch piece Small onion - 6 Fennel seeds - 1 tsp Red chilli powder - 1 tsp Coriander powder - 1 tsp Tomato - 1 To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Fennel seeds - 1/2 tsp Big onion - 1 ( chopped) Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE KALAYANA VEETU VAZHAKKAI RECIPE

1. Wash and peel the skin of raw banana. Chop into big cubes and set aside.
2. Steam in an idli pot or in a cooker. Raw banana should be soft but firm in shape.
3. Remove and cool down. Heat oil and shallow fry the raw banana till golden in color. Collect in a plate.
4. Grind all the ingredients given under “ To grind masala” to a coarse paste without adding water. Set aside.
5. In the remaining oil, splutter mustard seeds, fennel seeds and curry leaves.
6. Saute onions and add the ground masala, salt and turmeric powder. Mix well. Add little water and Saute till raw smell goes off.
7. Lastly add the roasted raw banana pieces. Mix to coat well in low flame.
8. Switch off the flame and garnish with coriander leaves.
9. Serve with plain rice, sambar, rasam and curd rice. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Raw banana. Chop into big cubes. Keep in water till use. Take the chopped raw banana cubes and steam if for 5 minutes in an idli pot or keep it in a vessel inside a pressure cooker. Steam cook for one whistle in high flame. Make sure raw banana pieces turns soft but firm in shape. This step is completely optional. But I did it as I wanted my raw banana pieces to be cooked well to avoid Gas trouble and stomach irritation.   Take the steamed raw banana pieces. Heat 3 tbsp oil and drop few banana pieces. Shallow fry both the sides till golden and slightly crispy. Remove in a plate. Repeat the same in batches. Fry all the raw banana pieces and set aside. Grind the ingredients given under “For masala” to a coarse paste without adding water. Set aside. Heat the remaining oil the kadai after shallow frying. Splutter mustard seeds, fennel seeds and curry leaves. Add finely chopped onion and saute till transparent. Add the ground masala and mix well. Add little water and boil in low flame till thick. Masala boils and leaves the raw smell too. It becomes thick and starts to leave oil in the sides. Lastly add the fried raw banana pieces and mix gently to coat well. Roast in low flame for few minutes. Switch off the flame once the poriyal starts to leave nice smell. Garnish with coriander leaves. Serve hot with rice, sambar, rasam and curd rice. Enjoy !

Note

To make it more spicy, add one finely chopped green chilli along with onion and saute it. Adjust the quantity of oil. You can also fry the raw banana pieces in little oil in dosa tawa. Do not skip fennel seeds.

Try this yummy Kalyana veetu style Vazhakkai varuval recipe and enjoy !

 

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15 Ladoo Varieties - Types of Laddu Recipes

Here is the collection of 15+ different types of ladoo varieties / Laddu recipes in my blog. In this list, you can find the list of 15 ladoo recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian ladoo recipes for Diwali and other festivals.

 

In this collection, you can find the Indian ladoo recipes starting from easy peanut ladoo, mawa ladoo, paneer laddu, besan ladoo in 2 methods, rava ladoo, South Indian special boondhi ladoo, coconut ladoo, dates and nuts ladoo, poha ladoo, roasted chana dal ladoo, Karnataka special thambittu, murmura ladoo i.e Pori urundai and atta ladoo.

 

Among these ladoo varieties, my favorite is boondhi ladoo, easy maaladu and atta ladoo. You too choose your favorite, try and share your feedback. I am yet to try North Indian special Motichoor ladoo recipe and some other healthy ladoo recipes like sesame seeds ladoo, sago laddu recipes. I will update this list whenever I share them. Now Lets see the collection of 18 ladoo varieties below. Please click on the images to see the particular laddu recipe.

BESAN LADOO RECIPE - 2 METHODS

I have shared two methods of making this yummy Besan ladoo recipe. One is an easy, instant version and the other one is the traditional besan laddu recipe. Check it out.

PANEER LADOO RECIPE / MALAI LADOO

Easy, healthy , yummy Paneer Ladoo recipe that can be prepared under 15 minutes.

COCONUT LADOO RECIPE

Check out this instant coconut ladoo recipe / Nariyal ka laddu recipe without condensed milk. Thengai ladoo recipe in Tamil which can be prepared easily without condensed milk.

SOUTH INDIAN BOONDHI LADOO

Check out the traditional method of making South Indian boondhi ladoo recipe.

RAVA LADOO / SOOJI LADDU RECIPE/ SEMOLINA LADDU

Super easy and quick rava ladoo recipe that melts in mouth. Check out the recipe below.

DATES AND NUTS LADOO RECIPE

Dates and nuts ladoo recipe is a healthy ladoo recipe than can be prepared without sugar. It is for people who look for sweet recipes without sugar. Do try it and enjoy !

WHEAT FLOUR LADOO / ATTA LADDU RECIPE

Esy and yummy wheat flour ladoo recipe / atta laddu recipe with sugar and melted ghee. Its an instant laddu recipe which is ideal to prepare for festivals.

PEANUT LADOO / PEANUT LADDU RECIPE

Peanut ladoo recipe / Peanut laddu recipe/ Verkadalai laddu with skin. You can use either powdered jaggery or sugar to make this instantly. Its ideal for kids and adults snacks box which is tummy filling and healthy.


  

POHA LADOO / AVAL LADDU FOR KRISHNA JAYANTHI

Poha ladoo / Aval laddu is usually prepared during Krishna janmashtami / Krishna jayanthi festival. It is one of the easiest neivedyam recipes for festival.

ROASTED CHANA DAL LADOO / POTTUKADALAI LADDU

Pottukadalai laddu is a super easy and quick ladoo recipe. Its a no cook recipe. Even kids can make it easily. We call it as maladu in Tamil.

SUNNUNDALU / URAD DAL LADOO

Healthy and tasty laddo with roasted urad dal. Good for kids and teens.

MOONG DAL LADOO

Moong dal ladoo also known as Nei vilangai in Tirunelveli is a must try sweet for Diwali in my house. You too give a try.

MAWA LADOO / KHOYA LADOO IN MICROWAVE

Mawa ladoo / Khoya laddu made in microwave. Easy, delicious and quick laddu recipe with just 3 ingredients.

GREEN GRAM LADOO

Healthy, Protein rich green gram ladoo to include in our daily diet. Check it out.




  

PEANUT LADOO WITH JAGGERY

Peanut ladoo with skin adding jaggery. Hassle free recipe with just 2 ingredients for your kids snacks box.

THAMBITTU / AKKI TAMBITTU

Karnataka style Thambittu recipe prepared using rice, jaggery and roasted nuts. Healthy and tasty ladoo recipe that is usually prepared during Shivratri and Naga panchami festival.

MURUMURA LADOO RECIPE WITH JAGGERY / PORI URUNDAI

South Indian special pori urundai / murmura ladoo which is offered as prasadam for Karthigai deepam festival in Tamil nadu. Its a low calorie, guilt free snack too.

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