Vishu Recipes – Vishu Sadya !
Vishu is an important festival celebrated in Kerala, South India. It marks the beginning of Malayali New Year and is observed on the 1st day of the Malayalam month of Medam, usually it comes on April 14th or 15th every year. It is also an occasion to pay homage to Lord Krishna for all the blessings!
On this day, every malayali wakes up to see the ‘Vishukani’. Visnukani is a traditional ritual of arranging several auspicious things to be seen on the Vishu day in the early morning. Which consists of an idol or photo of Lord Krishna, a decorated ‘Uruli’ (a shallow circular bell metal vessel) that has raw rice, a gold ornament/ coin, yellow-colored cucumber, vegetables fruits, a mirror, betel leaves, yellow flowers- konnapoo, etc, like the picture is shown above. These things are kept in front of Guruvayoorpan /Sree Krishna, late at night and an early morning one of the elders make it to the room eyes closed and opens the eyes in front of god and light the lamp and once they have seen vishukani, he/she guides the rest of the family.
Then it’s time everlasting agenda of the day, the traditional vegetarian feast, ‘Sadya’ served on plantain leaves, displaying the splendor and the cookery skills…I always loved this ritual as a kid and now I doing for my family, so I happy to do that…So here I am sharing with you all the Vishu recipes – Vishu Sadya dishes that I have prepared and posted till now. I thought vishu recipes all in one place, will be helpful for those who are newbies to make sadya, and for those who are looking new exciting vishu sadya recipes…some pics do not justify, so I will update it later…Hope you all like my Vishu Recipes – Vishu Sadya?
How to make and serve Vishu Recipes – Vishu Sadya :
Breakfast
Traditional Breakfast for Vishu :
Vishu Kanji/Vishu Katta. Usually in our part of Kerala (Central Kerala), after seeing the vishu kani early in the morning we used to have Vishu kanji/Vishu katta for breakfast. Traditionally, we used to prepare it with freshly harvested rice from the field.
Sadya serving begins from the bottom left half of the leaf. In some areas, a pinch of salt is kept on the leaf but some people avoid it.
On the bottom left half of the leaf a small banana is placed, next pappadam
Banana-Pazham Pappadam Unniyappam-Unniappam Mango-Mambazha Unniyappam
Then sarkara varatti /jaggery coated banana chips and upperi/banana chips
Next from the top left half of the banana leaf
Thoran /Mezhupuratti (vegetable stir fry with coconut) (I have posted many different kinds of thoran, but usually we prepare and serve these thorans for sadya.)
Next Pachadi’s and Khichadi’s
Next comes different kinds of Side Dishes
Now banana leaf is filled with all the side dishes and most people will have dipped their fingers in some of the delicacies to have a taste.The rice is served at the bottom center of the banana leaf.
Kerala Rice
Then parippu curry is served along with ghee
Next Sambhar is served (Some part Theeyal is also served)
Next Kalan, Kurukku Kalan, Puliserry, Moru Curry
Next served is Rasam
Then comes the most anticipated part the Desserts /Payasam’s.
Normally 2-3 varieties of payasam from the below list will be served to make sadya delicious.
Pal Payasam-Pressure Cooker Method Padavalanga-Snake gourd Payasam Carrot Pal Payasam -Pressure cooker method Ney Payasam Nenthrapazham Pradhaman Pal Ada-Traditional Method Pineapple Payasam Aval Payasam Semiya Payasam Chakka Pradhaman Pal Ada-Easy pressure cooker method Pal Payasam Parippu Paradhaman Gothambu Payasam Pazha Ada Pradhaman
oops! tried Is’t? 
The traditional sadya is not overyet….
Then Sambaram /Curd /Buttermik is served at the end to help digestion and to complete the meal.
Most people stop with the dessert…This is the way we serve in our place. The ways of serving differs from region to region.
I hope you all liked my Vishu Sadya recipes collections all in one place. It’s all tried, tested, and tasted. Do give a try and don’t forget to share your valuable comments & feedback.
Happy Cooking and Eating!
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