Vishu 2024: Kanji To Katta, 5 Local Kerala Dishes To Try

One of the most well-known harvest celebrations in Kerala, Vishu is a festival that not only marks the beginning of spring but also the beginning of the Malayalam New Year. This year, Vishu will be celebrated on 14 Apr, 2024. On this day Keralites get together with their family, indulge in delectable cuisine and lot more. One of the most anticipated parts of the Vishu celebrations is the 'vishukaineetam,' a monetary gift given to youngsters by their parents and other elderly relatives. Once you've filled your pockets, the next thing you'll want to do is sit down to a delicious meal, also known as Kerala Sadya, with your loved ones. 

To celebrate the harvest, people throughout Kerala make up seasonal recipes that are both simple and delicious. Here are a few dishes to try on Vishu. 

Inji puli - Different regions 


Tamarind - 1 lime sized piece 

Ginger – 200 grams 

Green chillies - 5 

Jaggery- 100 grams 

Roasted red rice – 50 grams 

Chilli powder - 1 tsp 

Turmeric - 1 pinch 

Fenugreek powder - 1 tsp 

Water – 1 cup 

Salt to taste 


To make a pulp, soak the tamarind in one cup of water for a while. Then, strain the pulp into a mud pot or kadai and add the chilli powder, turmeric, salt, and let it cook on low heat. Slice the ginger very thinly and cook it in coconut oil until it gets crispy. Also, cut the green chilies into round pieces and fry them. 

Grind the fried ginger into a rough powder. Then, add the ginger powder and the fried green chilies to the tamarind water that has been boiling. Keep cooking the mixture over a heat. When the tamarind water evaporates and the mixture thickens, keep boiling the mix. 

Before grinding it into a powder, dry roast the uncooked red rice. Let it cool. Before turning off the heat, toss in this mixture and continue cooking for five more minutes. Get the puli inji on the table. 

Save it in a clean, airtight glass jar and utilise it within a few weeks. 

Vishu kanji - Palakkad 


Raw rice - 1/2 cup 

Matta rice - 1/2 cup 

Split green gram (dry roasted with skin) - 1/2 cup 

Butter beans - 2 tsp (dry roast, pound to remove skin) 

Water - 1 litre 

Grated coconut - 1 cup  

Salt to taste 


Put everything in a pressure cooker and cook it for six whistles, except the coconut. 

To adjust the consistency, put in some water. Top with grated coconut and serve the hot curry along with pappadums and kondattam.  

In Kozhikode, a twist is to boil the rice in water before adding coconut milk and ground cumin. 

Vishu katta - Thrissur 


Raw rice - 1 cup 

Milk extracted from two medium-sized coconuts or 400 ml of ready-to-use coconut milk  

Cumin - 1/2 teaspoon 

Dry ginger powder - 1/4 tsp 

Salt to taste 


Let the rice soak for one hour. To begin, begin by extracting the milk from the coconut; the very first extract should not include any water (onnampaal). To get semi-diluted milk (randaampaal), add warm water to the leftover shredded coconut and purée in a blender. If you like your milk thinner (moonaampaal), just repeat the process again and set it aside. The result should be six cups. Just as the moonampaal starts to evaporate, add the randaampaal and continue cooking the soaked rice. 

Once the rice is cooked for 3/4 of the way through, add salt. Then, add onaampaal, cumin, and dry ginger powder. Set aside one tablespoon of the thick milk. Sauté the rice until it becomes sticky and starts to release some oil.  Spread the thick coconut milk on a dish or banana leaf and flatten. While it cools, cut it into squares and top with jaggery syrup. 

Karayappam - Kannur 


Raw rice - 1 cup (soaked for 4 hours)  

Cooked rice - 1 cup 

Maida - 1/2 cup  

Sugar - 3/4 cup  

Salt - 1 tsp  

Water - 1/2 cup   

Baking soda - 1/4 tsp (just before frying the appams) 

Coconut oil or refined oil to deep fry 


Mix all the ingredients, excluding baking soda, in a grinder. Set aside for at least eight hours, preferably overnight, and dilute itwith water if necessary. In a paniyaram or appam pan, add baking soda right before frying. Once chilled, serve.