Vishu Sadya Dishes You Must Try This Festive Season

Vishu is a well-known celebration that commemorates the Malayalam New Year. It represents prosperity, new beginnings, and unity. Vishu sadya is a fundamental component of the Vishu celebration. This is a big feast served on a traditional banana leaf, with authentic foods. This sadya delivers a wholesome and satisfying experience with well-balanced flavours of sweet, sour, spicy, and acidic.

The celebration is traditionally held in mid-April, on the first day of the Malayalam month ‘Medam’. Vishu is a prominent and significant festival for Hindu Malayalees. It is also a chance to thank Lord Krishna for all his favours. After viewing the vishukkani arrangement, family members also exchange money and other gifts as a symbol of love, goodwill and prosperity. 

This ritual, known as Vishu kani kazhcha, involves giving and receiving gifts, especially to younger members of the family, to mark the auspicious occasion. Besides the vishukanni, one of the key aspects of Vishu is the preparation of a special meal known as sadhya – a feast that typically includes a variety of vegetarian dishes served on a banana leaf.

The Vishu Sadya is nearly identical to a wedding sadya, and the meals demonstrate the splendour of culinary talents. The order of service is from left to right on the leaf. Tweaking the feast to accommodate seasonal specialities on the banana leaf, the meal also pays homage to the bountiful harvest in Kerala. Since it marks the beginning of the new year according to the solar calendar, Vishu symbolises the start of a new cycle, observed as a time for renewal and fresh beginnings. The temple-style meal, which includes components such as rice, sambar, the mixed vegetable delicacy of avival, stir-fried vegetables called thoran and payasam, is relished amongst family or a large gathering of people. 

Many people also visit temples on Vishu day to offer prayers and seek blessings for an auspicious year ahead. Special Vishu prayers and rituals are performed at temples, and devotees often make offerings of fruits, flowers, and traditional sweets to the deities. Since the food narrates the story of the festival in the best way possible, here are some dishes that you can cook at home to celebrate a festive Vishu Sadya.

Sharkara Varratti

Sharkara Varatti is an essential and popular item for Sadya and practically any festive occasion. You have to deep-fry them in hot oil in a pan. The classic and delectable snack meal features thick plantain chips that are deep-fried in oil and coated in a jaggery mixture. Sharkara varatti is an easy-to-make thing and is considered a perfect snack for sugar cravings, especially the midnight ones. These could also be stored in air-tight containers and can stay good for at least 5 to 6 days.

Banana Chips

A simple South Indian dish called Ethakka Upperi or Banana Chips is made using raw or unripe bananas, turmeric, and salt. This dish, a nutritious snack, can be presented at any gathering in place of fried potato chips. Whenever you want during the day, give it to your kids! It goes well with a cold beverage or even a cup of hot tea or coffee. It is a mouthwatering meal that will not only satisfy your appetite but also pamper your taste buds. 

Thoran

Thoran is a staple in many households across Kerala. It is a simple yet flavorful vegetable stir-fry cooked in a non-stick pan that is typically made with grated coconut and spices. Thoran can be made with a variety of vegetables, such as beans, cabbage, carrots, and even jackfruit. It is a versatile dish that can be served as a side dish with rice or enjoyed as a main dish on its own. The dish is then finished with a sprinkle of roasted coconut and served hot. The variations of Thoran recipes are endless, with each household having its own unique recipe. But no matter the recipe, one thing is for sure – thoran is a dish that is sure to delight your taste buds. 

Puli Inji

Yet another flavourful chutney is Inji Puli, which comes from Kerala and this mouthwatering chutney has sweet and sour flavours of jaggery, ginger, tamarind and so many different spices. This chutney is a must-have condiment in the Vishu Sadya feast and can bring your boring food to life. It is effortless and quick to make and can be stored in the refrigerator for about a week or two. Pleasing to the palate with all its flavours of sweet, sour, bitter, and tangy, it is a perfect accompaniment to any meal since it’s tempered with spices. You can use a tadka pan to temper the spices for your Inji Puli.

Avival

South Indian cuisine has some of the most comforting dishes of all time. Avial, for instance, is a traditional, mixed vegetable dish that is sure to soothe your soul. It is prepared not out of the usual, commonly used vegetables, but in fact with the help of different, unique vegetables. Over at least eight to ten healthy veggies are carefully picked and sorted out in order to make this dish even more exceptional. This dish has its origins in Kerala and is equally enjoyed by the people of Tamil Nadu and Udupi. The grated coconut, curd and the curry leaves are some of its significant ingredients that make a remarkable difference in the flavour of South Indian cuisine. 

Paal Payasam

Paal Payasam, also known as rice payasam or milk kheer, is a traditional South Indian dessert prepared with rice, milk, and sugar or jaggery. Spiced with cardamom and saffron and topped with cashews and raisins or a choice of nuts. The dish is loved by all, especially during festivals and special occasions in Tamil Nadu.  The essence of a good Paal Payasam lies in slow cooking, which allows the milk to reduce gradually and thicken, developing a deep, rich flavour. Cooking on low to medium heat ensures that the milk doesn’t scorch at the bottom of the deep pot and that the rice absorbs the flavours evenly.

Mambazha Pulissery

Mangoes, coconut, and curd are the star ingredients in Mambazha Pulissery, a classic stew from Kerala. This delicacy, made with ripe, locally-grown mangoes, is a flavour explosion in your mouth. Despite its richness, it doesn’t leave you feeling weighed down. What sets this dish apart is the unusual use of ripe mangoes in a savoury preparation. Though the name might sound a little complicated, the dish follows a simple recipe. Keeping the ingredients ready, one can make this summer special Mambazha Pulissery within half an hour. Pulissery is made with seasonal sweet fruits. It is both sweet and sour gravy. Thus, Mambazha Pulissery is made for Vishu Sadya and served as a side dish.