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15 Easy-To-Cook Kerala Vishu Sadhya Recipes


Happy Vishu to all my friends and Readers!
How is the Vishu Sadhya planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy  and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year.

Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, jack fruit, jack fruit seeds,tender cashew nuts, plantains, papaya and gourds, and beans are used to make Vishu sadhya. Chips,sharakara upperi, and pappadam is served with Sadhya. Pickles like inji curry, kadumanga, and naranga/lemon pickle can be made the day before. Thoran, pachadi, kaalan, olan, aviyal, errisseri, kootu currypayasam and pradhaman are integral in Sadhya. I have already posted a detailed list of sadhya recipes. Here are a few more recipes ideas that will help you prepare a tasty Sadhya.

Inji Curry/Ginger pickle

Ingredients
Thinly sliced Ginger- 3  cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.


Clean ginger and cut it  into thin round slices and and fry in oil till brown and crispy and make this into a course  powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger.  Add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well. Inji curry is ready. You can store this in room temperature for up to two weeks.

Thayir Manga Curry


Ingredients
Raw mango chopped- 2 cup
Yogurt- 1 cup
Mustard seeds-1/2 tsp
Mustard powder- coarsely ground- 1 tsp
Green chilly chopped-3
Thinly sliced ginger- 1 tbs
Chilly powder- 2 tbs
Asafoetida- a pinch
Fenugreek powder- 1/8 tsp
Salt to taste
Curry leaves-2 springs
Coconut oil- 2 tbs

Wash and wipe the mangoes dry and chop them into small pieces. Mix in salt and keep aside for 2-3 hours. There will be water from the mangoes, drain, and keep aside.

Heat oil in a pan and add mustard seeds. When it splutters, add green chilly, ginger, curry leaves, and fry for a minute. Lower the heat, and mix chilly powder, fenugreek powder, and asafoetida. Add the chopped mangoes along with water. Simmer for 2-3 minutes in low flame. Add the coarsely grounded mustard seeds and mix well. After a minute switch off the flame. When it cools down a bit, add the yogurt and a few fresh curry leaves.

Varutha Upperi

Ingredients
Sliced plantain- 1 cup
Eggplant chopped- 1 cup
Potato- 1 small
Okra chopped- 1/2 cup
Bitter gourd- 1 medium
Yam chopped- 1/2 cup
Onion- 1/2
Thinly sliced coconut- 2 tbs
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Pepper powder- 1/2 tsp
Curry leaves- a few
Salt to taste
Coconut oil

Heat 3-4 tbs of oil in a pan. Add vegetables one by one and shallow fry till golden brown. Set them aside.
Heat two tsp of oil in a pan. Saute onions and thinly sliced coconut till golden brown. Add curry leaves, turmeric powder, chilly powder, salt, and pepper powder. Add the fried vegetables toss well, and stirfry for another one minute on high heat.

Vellarikka Pachadi/Cucumber Pachadi


Ingredients
Cucumber- 1 medium sized
Green chilly- 2
Salt to taste
 Coconut- 1/2 cup
Cumin- 1/3 tsp
Mustard seeds- 1/3 tsp
Garlic- I clove (optional)
Yogurt- 1 1/2 cup
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few
Coconut oil- 2 tbs

Cut the cucumber into thin small pieces. Cook this along with green chilly, salt, and 1/3 cup of water.
 Make a fine paste of coconut, cumin, mustard seeds, and garlic. Mix this into yogurt and whisk. Add this paste to the cooked cucumber, mix well and simmer on low flame for one till it gets warmed up. Switch off the flame.
 Heat oil and add mustard seeds, and when it splutters, add dry red chilly and curry leaves and fry. Add this to the pachadi and mix well.

Beetroot Kichadi  

Ingredients
Beetroot( grated)- 2 medium
Coconut- 1/2 cup
Yogurt- 1 cup
Green chilies- 2-3
shallot- 1 or 2
Mustard seeds- 1+ 1/2
Cumin seeds 1/2 tsp
Garlic- 1 pod
Red Chilly- 2
Curry leaves
Oil- 2 tsp
salt to taste

Grate the beetroot and cook it with green chilly, salt, and half a cup of water. Grind coconut and cumin into a fine paste and blend it with crushed mustard (one tsp) and garlic.
 Heat oil and add mustard seeds and allow to splutter. Add in diced shallots, red chilly, curry leaves. Fry them and add the coconut paste and cook them on low heat. Finally, add in the beetroot and yogurt and mix well.

Idichakka Thoran/ Tender Jackfruit Stir fry with Coconut

Ingredients
Chopped tender jack fruit- 3 cup
Coconut shredded- 1 cup
Pearl onions chopped - 1/2 cu
Mustard seeds- 1/2 tsp
Turmeric powder- 1/8 + 1/8 tsp
Garlic-2
Cumin seeds- 1/2 tsp
Green chilly-3-4
Dry red chilly-2
Curry leaves a few
Coconut oil- 2 tbs
Salt to taste

Cut the whole tender jack fruit into large chunks. Peel off the green thorny skin and slice off a little of the inner core too. Cut the chunks into smaller pieces cubes. In a pot, add the chopped pieces along with salt and turmeric powder. Add one cup of water, cover, and cook till tender. Add it into a food processor and pulse a few times for a finer shred. Set this aside.
Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or crush with mortar and pestle).
In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds. When the mustard seeds splutter, add dry red chilly and curry leaves and saute for a few seconds. In quick succession, add onions, salt, and cook till onions are soft and golden. Add the cooked and shredded jack fruit. Cover and cook for 2-3 three minutes. Add the coconut mixture, increase the heat to medium-high and stir fry for two minutes or till all the moisture evaporates and it is dry. Serve with rice.

Achinga Payar Kaya Mezhukkupuratti


Ingredients
Achinga payar- cut into  one inch piece- a small bunch
(3 cups)
Raw plantain- 1 large (1 inch long thin pieces)
Shallots- 8-10
Dry red chilly-3 
Turmeric- 1/4 tsp
Chilly powder- 1/2 tsp (optional)
Garlic- 2 cloves
Curry leaves- a few
Coconut oil- 1 tbs
Mustard seeds- 1/2 tsp
salt to taste

Cook chopped plantain with turmeric powder, salt, and a few drops of coconut oil. Add about 3/4 cup of water and cook till the vegetable is half cooked. Add the yard-long beans, and continue to cook till the vegetable is soft and all water is absorbed.
Use a stone pounder or a kitchen chopper to crush garlic, shallots, curry leaves, and dry red chilly into a coarse mixture and keep aside.
 Heat coconut oil in a pan and add mustard seeds. When it splutters, add the crushed shallot mixture, and a few curry leaves, and saute till it turns golden brown. Add the cooked vegetables and stir fry in medium-high heat for two to three minutes. Serve as a side dish for rice.

Eggplant/ Vazhuthananga Mulakittatu

Ingredients
Eggplant chopped- 3 cup
Onion chopped- 1 medium
Crushed red chilly- 1 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Thick tamarind pulp- 2 tbs
Hing- a pinch
Mustard seeds- 1/2 tsp
Curry leaves- a few
Salt to taste
coconut oil- 3 tbs

Heat oil in a pan, add mustard seeds and allow them to splutter. Saute chopped onion, hing, and curry leaves.  When it turns golden brown, add chopped eggplant, turmeric powder, and salt. Saute for two minutes. Mix the tamarind pulp, cover, and cook for one minute or till soft and cooked. Add chilly powder and crushed chilly flakes and stir fry for two more minutes. Finally, add more fresh curry leaves for extra flavor.

Cluster beans/Amarakka Pappadam Thoran

Ingredients
Cluster beans/ amarakka chopped- 1 cup
Pappadam 5-6
Coconut shredded- 1 cup
Pearl onions chopped - 1/2 cu
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Garlic-2
Cumin seeds- 1/2 tsp
Green chilly-3-4
Dry red chilly-2
Curry leaves a few
Coconut oil- 2 tbs
Salt to taste

Fry pappadam and set aside. Chop the cluster beans and set them aside.
Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or mortar and pestle).
In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds and urad dal. When the mustard seeds splutter and urad dal turns golden brown add dry red chilly and curry leaves, and saute for a few seconds. Add onions, salt, and turmeric powder and cook till onions are soft and golden. Add the chopped cluster beans and stir fry for two to three minutes. Sprinkle two tbs of water, cover, and cook for two minutes. Add the coconut mixture, increase the heat to medium-high, and stir fry till all the moisture evaporates and it is dry. Finally, add crushed pappadam and mix well.

 Mixed Vegetable Erisseri

Ingredients
Pumpkin diced - 1 cups
Semi ripe plantain- 1 medium
Jack fruit (raw)- 1 cup
Yam- 1 cup
Black eye beans (cooked)- 1 cup
Shredded Coconut- 1 cup+ 1/3 cup
Turmeric- 1/2 tsp
Dry red chilly- 5
Jeera -1/3 tsp
Garlic- 2 pods
Curry leaves
oil
mustard seeds- 1/3 tsp
Salt to taste

Soak beans for at least three hours, cook them, and set them aside.
Chop vegetables into cubes and cook with 1/2 cup of water, turmeric, and salt.
Roast 3 dry red chilly with a little oil till slightly golden brown.
Grind coconut, roasted dry red chilly, jeera/cumin into a fine paste. Crush garlic and blend with the coconut paste. Add this to the cooked vegetables along with the cooked beans. Allow this to simmer in medium heat for two-three minutes.
Heat oil in a pan and add mustard seeds. When they splutter, add two dry red chilies, curry leaves, and  1/3 cup of coconut. Roast this low flame till coconut is golden brown, add to the curry and mix well.

Aviyal/ Mixed Vegetable Curry


Ingredients
To grind
Shredded Coconut- 1 cup
Yogurt- 3-4 tsp
Cumin- 1/2 tsp
Turmeric powder- 1/2 tsp
Garlic pods-2
Shallots- 3-4  

Vegetables
Plantain-1,
Potato- 1 small
Carrot- 1,
Yam sliced- 1/2 cup
Ash gourd- 1/2 cup
Snake gourd, Chembu( taro)- 1 cup
Yard Beans- 1/2 cup
Drumsticks- 5-6 pieces
Cluster  beans- 1/3 cup
Green chilly - 4-5
Green mango- a few pieces.

Curry leaves
Red chilly-2
Coconut oil- 2 tsp 

Chop vegetables into long slices ( thickness and length-size 3/4 of your index finger). 

Add salt, one tsp of coconut oil, and 1/2 cup of water cover and cook till vegetables are tender but not mashed up. Cover and cook and stir in between. Make sure it does not stick to the bottom. If necessary, sprinkle a little bit of water

Grind all the ingredients listed under to grind into a fine paste with very little water and add to the cooked vegetables. Gently stir in the coconut mixture and simmer for another two minutes (Note: If adding yogurt add at this stage)

Heat oil in a pan and add mustard seeds. When they splutter, add red chilly and curry leaves and fry for a minute. Pour this over the curry and mix well.  You can also use fresh curry leaves and drizzle a little coconut oil on top.

Parippu Curry

Ingredients
Moong dal- 1/2 cup
Coconut- 1 cup coconut
Green Chilly- 2
Shallot- 2 diced
Cumin- 1/2 tsp
Fennel- 1/3 tsp (optional)
Turmeric powder 1/3 tsp
Mustard seeds 1/2 tsp
Dry Red chilly- 2
Oil - 2 tsp
Curry leaves
Salt to taste.

Roast the moong dal in a low flame for 3-4 minutes or till it gets a beautiful aroma. Allow it to cool down and give a final rinse. Pressure cook it till soft and can be easily mashed up.
Grind the coconut, cumin, and fennel into a fine paste. Crush one shallot and green chilly and add to the paste.

Use a ladle to mash the cooked moong dal into a smooth paste. Add 1/2 cup of water, turmeric powder, and salt and bring it to a boil. Now add the ground coconut paste and mix well. In a low heat bring this to a slight boil or till the raw flavor disappears. At this stage, you can add a tsp of coconut oil and gently crushed curry leaves.
In a pan heat oil and add mustard seeds. When it crackles add sliced shallots, dry red chilly and curry leaves, and fry till golden brown. Pour it over the curry. Cover with a lid till it is ready to serve.

Thakkali Rasam

Ingredients
Tomato- 3
Tamarind pulp thick- 1/2 cup
Shallots- 3-4
Garlic crushed- 3 pods
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Cumin powder- 1/4 tsp
Fenugreek powder- a pinch
Pepper powder- 1/2 tsp
Sugar- 1/4 tsp
salt to taste
Asafoetida/Kayam- a pinch
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Curry leaves- a few
Dry Red chilly- 2
Chopped coriander leaves- a little
Oil - 3 tbs

To make rasam: Heat one tbsp of oil in a pan. Saute chopped onion, ginger, and fry for a minute. Add chopped tomato and saute till soft and cooked. Add tamarind pulp, 2 cups of water, turmeric powder, chilly powder, cumin powder, fenugreek powder, salt, and sugar. Allow this to simmer for 4-5 minutes. Finally, add asafoetida and coriander leaves. Heat two tbs of oil, add mustard seeds, cumin, curry leaves, and crushed garlic, and saute for a minute.

 Sambaram/ Spiced Buttermilk
 
Ingredients
Buttermilk- 3 cup
Water- 1 cup
Salt to taste
Chopped green chilly- 1
Chopped ginger- 1 tsp
Chopped curry leaves- 1 tsp
 
Whisk all ingredients together in a large bowl. Refrigerate for at least 1 hour before serving for the flavors to get infused.
 
Mambazham Payasam/ Mango Payasam
 

 Ingredients
Palada - 100 grams
Mango puree- 2 cups
Milk-4 cups
Condensed milk- 1 ( 14 ounce container)
Sugar- 2-3 tbs
Cardamon powder- 1/2 tsp
Cashew nuts and raisins for garnish.
ghee- 2 tbs
 Heat one tsp ghee in a pan and add mango puree. Cook this in medium flame till the puree thickens. Add three tbs of sugar and continue cooking till it thickens and starts leaving the edges of the pan. Allow this to cool down, and stir in the condensed milk. Set this aside.
Wash palada and strain it. Add one tsp of ghee to a heavy bottom pan and lightly roast the ada for a minute. Add 4 cups of milk and allow it to boil. Reduce the flame to a low medium and cook till the ada is soft. Mix the sugar and stir occasionally, as there is a tendency for milk and ada to stick to the bottom. When the ada is cooked, add cardamom powder and condensed milk mixed with cooked mango. After a minute, switch off the flames. Heat ghee and roast the cashew nuts and raisins, and garnish on top.
 
 
Want to try more Sadhya recipes? Check this early post.  Kerala Onam Sadhya Recipes- Kerala Vegetarian Feast

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Try it,
Hope you will all enjoy!

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