Vishu is the Hindu new year festival celebrated in Kerala. The festival follows the solar cycle of the lunisolar Hindu calendar as the first day of month called Medam.
Literally Vishu means equal and in this context it connotes the completion of spring equinox. On this day, the people set up Vishukkani, which they have to see first thing in the morning and prepare scrumptious meal, Vishu Sadya, for the family.
How to prepare Vishukkani?
It is believed that your fate for the rest of the year depends of the first thing they see in the morning on Vishu. So, Vishukkani is prepared with all the auspicious things or things that are associated with prosperity.
Things you need:
Uruli/Silver/Copper Vessel
Golden Ornaments
Silver/Golden/Ordinary Coins
Fresh white clothes, if possible Mundu/Neryathu/Saree with Kasavu
A measure of rice or paddy
Halved jack fruits
Halved coconuts
Yellow cucumber
Statue or picture of Lord Krishna
Nilavilakku/ Oil Lamp
Konnapoovu/ Cussia fistula
Aranmula Kannadi/ Vaalkannadi
How to Prepare
Keep the Uruli and put vegetables and rice first.
Keep the clothes and ornaments on the side.
Then keep the Vaalkannadi.
Keep Lord Krishna's idol behind Vaalkannadi.
Keep the oil lamp in front of the idol.
The kani is prepared on the eve of Vishu by the lady of the house. The master of the house is the first one to see the kani and then the other members of the family. Children are brought blindfolded from their rooms to see the Vishukkani in the morning.
What is Vishu Sadya?
Sadya means feast, Vishu Sadya as the name suggests is the feast prepare on Vishu. The sadya consists of various dishes that are prepared for lunch including payasam.
Here is a list of dishes prepared for Vishu lunch or Vishu Sadya:
Rice:
In Sadya mostly Kerala Matta rice (semi-polished parboiled brown) is used. The rice is boiled and the water drained out.
Parippu:
Parippu is dal curry which is ussually served with rice, papadum and ghee.
Sambar:
Sambar is made out of lentils, tamarind, vegetables and asafoetida.
Rasam:
A watery dish made with tamarind, tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper.
Avial:
Avial is a mixed vegetable dish with coconut, coconut oil and curry leaves.
Kaalan:
Made with curd, coconut and one vegetable, mostly yam.
Olan:
Ussually prepared with white gourd or black peas, the dish has coconut milk, and ginger seasoned with coconut oil
Koottukari:
Koottukari is prepared with raw banana or yam with chickpeas, coconut and black pepper.
Erissery:
Erissery is made from pumpkin, black-eyed peas and coconut.
Kichadi:
Made of curd, Kichadi is a sour curry that has cucumber or ash gourd. It is cooked in coconut ground with mustard seeds and curry leaves.
Pachadi:
Another for of Kichadi, Pachadi is made with pineapple, pumpkin or grapes in yoghurt. The gravy masala comprises coconut ground with cumin seeds and green chillies.
Pulisseri:
Made with slightly sour curd and cucumber, Pulisseri is yellow-coloured thin curry.
Injipuli/ Puli-inji:
Injipuli is a sweet pickle made of ginger, tamarind, green chilies, and jaggery.
Thoran:
A simple recipe, the dish is made of sauteed vegetables such as peas, green beans, raw jackfruit, carrots, or cabbage with grated coconut.
These dishes are ussually served with pickle, pappadam (papad), jaggery chips, banana chips, banana and buttermilk.
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