India welcomes the Spring season with great fervor which manifests itself as colorful festivals in the various parts of the country. In the south, the Malayalee New Year starts on the first day of the Malayalam month Medam, which is the astronomical New Year Day when the sun crosses the equator. This day is celebrated as Vishu by Malayalees. In the English calender, this usually falls on the 14th or 15th of April. The traditional rituals followed during the festival is believed to usher in another year of prosperity for all Malayalees.
We start early in the day with the 'Vishu Kani' (auspicious sight) and the belief is that by seeing auspicious things at the beginning of the year will ensure the rest of the year to be happy and bountiful. Thus the 'Vishu Kani' has over the years become a ritual arrangement of auspicious articles like 9 grains (nava-dhanyam), new clothes, gold, money, golden cucumber, mirror, the yellow 'konna' flowers (cassia fistula) and a holy text (like Ramayana or Bhagavad Gita) in a bell metal vessel called 'uruli'. A lighted bell metal lamp called 'nilavilakku' is also placed alongside. Elders of the family distribute tokens of money to the children, servants and tenants. These tokens are called the 'vishu kaineetam' and are usually in the form of coins. People carry on this custom believing that in this way, their children will be blessed with prosperity in future. The families then celebrate the day with joyous abandon by bursting fire crackers after the vishu kani. While the men and the children engage in bursting crackers, the women start cooking a variety of delicacies for the day's lunch. The feast or the 'vishu sadya' is prepared by the women of the household and the whole family sits down to enjoy the vishu lunch together. The dishes are prepared from the vegetables and fruits that are abundant in the season like jackfruits, mangoes, pumpkins, a variety of gourds, and coconuts.
Though we live outside of Kerala, we do celebrate all our festivals and Vishu is one we love to celebrate. We try to adhere to tradition as much as possible with the available local resources. Instead of 'Uruli' I keep my 'Vishu Kani' in a mahogany tray, and instead of the traditional yellow flowers or Konna, I use a local spring variety of flowers :-). I do the same with the 'vishu sadya' or the feast. I choose my vegetables and other ingredients based on local availability. Of course I stick to quick'n'healthy standards in picking the ingredients and the way I cook. The recipes shared here are not from a specific part of Kerala. My family is from the north of Kerala and my husband's family is from the south central Kerala. My recipes have influences from both, and have evolved a lot based on our taste and health preferences. The spread of dishes for the sadya is also a mix of both sides, so you get the best of both worlds :-). I love cooking them, and all three of us love eating them and finishing every morsel of the sadya :-). So go and try these out, they will make your day.
Parippu-Neyyu-Papadum: (Mung dal in coconut gravy w/ ghee & Papadum)
Ingredients:
- Split mung beans (Mung dal - Cheru parippu) - 1/2 cup
- Shredded coconut - 1/4 cup
- Cumin seeds - 1/2 tsp
- Green chilly - 2
- Turmeric powder - 1/4 tsp
- Sea salt - as per taste
- Virgin coconut oil - 1 Tbs
Directions:
- Dry roast mung dal on a hot pan for a few minutes till nice aroma comes.
- Cook the roasted beans with 2 cups of water.
- Grind coconut with cumin seeds into fine paste and add to the cooked dal.
- Add turmeric powder, salt and green chillies slit into halves.
- Simmer on low flame for 4-5 minutes, switch off flame, drizzle coconut oil and curry leaves (if available)
- Serve with rice, ghee and papadum.
Avial (Mixed vegetables cooked in a thick coconut gravy)
Ingredients:
- Plantain or Indian yam or a combination - 1/2 cup
- Long beans or green beans - 1/2 cup
- Snake gourd - 1 cup
- Pumpkin or butternut squash or acorn squash - 1/2 cup
- Bottle gourd or ash gourd or cucumber - 1 cup
- Carrot - 1/2 cup
- Raw mango - 1/2 cup
- Shredded coconut - 1 1/2 cups
- Green chilly - 3-4
- Turmeric powder - 1/2 tsp
- Sea salt - as per taste
- Cumin seeds - 1 tsp
- Yogurt - 1/2 cup
- Virgin coconut oil - 1 Tbs - to drizzle
Directions:
- Wash and peel all vegetables and cut them into 1 1/2 inch long sticks.
- Start cooking long beans and plantains in 1/2 cup of water and turmeric powder. Cook covered.
- Once they are cooked half way thru add raw mango and squash and continue cooking on medium heat. Stir and keep an eye to make sure the vegetables do no burn.
- Meanwhile grind coconut, cumin and green chillies to a coarse mixture.
- Once all veggies are 3/4th done, add remaining vegetables and salt and continue cooking.
- Once vegetables are almost done (there should not be a lot of water remaining at this point), add the ground coconut mixture and yogurt. Stir well to coat all vegetables with the coconut-yogurt mixture. Cook uncovered on low flame for a 4-5 minutes more.
- Drizzle coconut oil on top and switch off flame.
- Serve warm, enjoy!
Olan (Taro and ash gourd cooked in coconut milk)
Ingredients:
- Chembu (Taro) - 1 medium
- Ash gourd (kumbalanga)
