Vishu Katta – Rice cakes made in coconut milk – Vishu Recipe2013-04-12
- Yield : 250 gm
- Servings : 5 nos
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Vishu is an important festival of Kerala in India, which is celebrated on the first day of Malayalam month ‘Medam’ (usually on the 14th of April), which is the astronomical new year as per Malayalam calendar.
The most important event in Vishu is the Vishukkani. The Keralites believe that the fortunes for the coming year depend upon the quality of the articles one sees first in the morning of Vishu day – Called Vishukkani.
Here, I am sharing a traditional Vishu recipe with you. It is prepared with raw rice and the rice is cooked in coconut milk and spiced slightly with cumin seeds. Vishu katta is a common dish made in Central Kerala at the time of Vishu.
This snack is served along with jaggery syrup. I am sharing jaggery syrup recipe also along with this Vishu katta recipe.
Happy Vishu to all…
- Raw rice (PachaAri) - 1 cup
- Thick coconut milk - 2 cups
- Thin coconut milk - 3 cups
- Cumin seeds - 1/2 tsp
- Salt to taste
- Dry ginger powder - 1/4 tsp
- Jaggery - 1 cup
- Water - 3/4 cup
Soak the rice in water for minimum half an hour. Wash the rice and drain.
In a big kadai (Uruli), pour 3 cups of thin coconut milk and bring it to a slight boil. Stir occasionally. Add the washed and soaked rice, close with a lid, simmer and cook it for 10 minutes.
When the rice is half cooked add salt to taste. Add thick coconut milk with cumin seeds and dry ginger powder.
Stir countinously and cook till the rice thickens.
Transfer and pour this to a banana leave. Spread evenly with a spoon and allow it to cool. When fully cooled cut into pieces.
Serve along with jaggery syrup. For making the jaggery syrup, heat a pan add jaggery, water and cook for approximately 5 minutes. It should not be thick. Sieve the jaggery syrup.
Tasty Vishukatta is ready to serve with jaggery syrup.
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