Vishu April 14th 2012

Vishu is a festival held in the state of Kerala in India around the first day in the Malayalam month of Medam (April -- May). This occasion signifies the Sun's transit to the zodiac Mesha Mesha Raasi as per Indian astrological calculations. Vishu is also considered as the Malayalam New Year day and thus the importance of this day to all Malayalees  regardless of their religion or sect.

The festival is marked with offerings to the divine called Vishukkani. The offerings consist of a ritual arrangement in the puja room of auspicious articles like raw rice, fresh linen, golden cucumber, betel leaves, arecanut, metal mirror, the yellow flowers konna (Cassia fistula), and a holy text and coins, in a bell metal vessel called uruli. A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed the previous night. On the day of Vishu, the custom is to wake up at dawn and go to the puja room with the eyes closed so that the Vishukkani is the first thing one sees.
Happy Vishu in advance to all Malayalees.


 VISHU SADYA:

VISHU SADYA

Avial 

Vegetables needed=plantain,drum sticks squash,yam and carrots.
Yogurt
Jeera,grated coconut
green chillies
salt ,coconut oil

1. Wash, cut and boil all the vegetables separately in pressure cooker/microwave oven adding very little water.
2. Grind grated coconut, green chillies and cumin seeds .
3. Mix yoghurt with turmeric powder, asafoetida and little salt.
4. Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
5.  add curry leaves and coconut oil. 
6. Avial is ready to be served.

Note:
Boil vegetables separately and add only little water.
After adding curd mix it should not be boiled for more than 2 minutes.

Kaalan

Kaalan is a Keralite dish made of yogurt and coconut with vegetable like plantain or yam. Kaalan is thick gravy and it tastes sour, and it is served as part of Vishu Sadhya and all other Keralites festivals.

Method

• ½ cup coconut, 1tsp cumin seeds and 4 green chilies---first, grind the mixture and keep it aside

• Cook the vegetable with very little water or in buttermilk

• Once the veg. is cooked, add the ground paste and 1 – 1 ½ cup of sour thick buttermilk to this vegetable. Add salt and cook for another couple more  minutes, until it become a thick paste.
  

• garnish curry leaves and coconut oil.