Vishu Recipes

Food plays a very important role in Vishu celebration. Just like the other Indian communities people of Kerala are proud of their legacy of exciting cuisine and Vishu is the time for them to prepare traditional meal and enjoying them with family. The feasts organized during Vishu are famously called ‘Sadhya’.

There are some specific as well as special dishes prepared and served during the feast, which makes it all the more fun to participate in. Some of the traditional preparations served during sadhya are:

  • Olan
  • Koottu Curry
  • Thoran
  • Kanji
  • Kalan
  • Avial

Kerala dishes are full of flavor and recognized for their typical mixes of spices. If you are planning to organize a Vishu feast at your home following are some exciting Vishu recipes for you.

  • Vegetables: Yam, plantain
  • Small 1no
  • Green chilies: 3
  • Hung curd: 1/2litre
  • ½ coconut, grated
  • Cumin seeds: ½ tsp
  • Black pepper powder: 1tsp
  • Water: 1cup
  • Turmeric powder: 1/4tsp
  • Salt for taste
  • Fried and grounded fenugreek seeds: 1/2tsp
  • Ghee/clarified butter: 3tsp
  • Dried red chilies: 2
  • Mustard seeds: 1tsp
  • Curry leaves

Dice yam and plantain in small pieces. In a food processor blend grated coconut, fenugreek and cumin seeds together until you get a smooth paste. Don’t add any water since coconut will exude its juice.

In a pot of boiling water cook the vegetable with pepper powder, turmeric powder and salt. When all the water is absorbed add ghee to the pan. Add the yogurt and keep it in low flame. When the yogurt gets thick add the grinded coconut and spice mixture to it. Stir well and bring it to a boil.

Prepare a tempering of mustard seeds, dried chilies and curry leaves and spread it over the dish before serving.


  • Diced vegetable: Ash gourd or Pumpkin or Cucumber
  • Cowpeas
  • Green chilies
  • Salt
  • Coconut oil

Soak cowpeas overnight. Cut vegetables into small pieces. Pressure cook the vegetable and peas till they are tender. Add salt and green chilies into the broth and cook till the curry is thick. Before removing it from the fire add a teaspoon of coconut oil to it. You can also garnish it with curry leaves if you like.


Cabbage Thoran
  • Cabbage: ½
  • Onion : 1
  • Carrot
  • Green chilies, chopped: 2-3
  • Red chilies: 2-3
  • Grated coconut: 1 table spoon
  • Grated ginger: 1/2 tea spoon
  • Mustard seeds: 1/2 tsp
  • Curry leaves: 4-5
  • Oil: 1 tsp
  • Turmeric powder
  • Salt

Cut cabbage, onion and carrot into thin pieces. Cut juliennes of ginger.

In a pan heat 1tsp oil and add mustard seeds to it. Fry them till they start to crackle. Add aromatics of red chilies, ginger, curry leaves and sauté for few seconds. Add sliced cabbage, onion and carrot and stir fry for few minutes. Add green chilies, turmeric powder and salt. Put a lid and cook over low flame till the vegetable is tender. Mix in grated coconut and cook for another few minutes.

You may serve it hot with boiled rice.




  • Vegetables of your choice: Pumpkin, beans, carrot, yam, or ashgourd,
  • Cumin seeds,
  • Green chili: 2-3
  • Salt
  • Turmeric
  • Yoghurt
  • Grated coconut
  • Black pepper powder
  • For seasoning you would need:
  • Coconut or vegetable oil
  • Mustard seeds

Cut all vegetables into same size cubes. Boil them with salt and turmeric powder. Grind together coconut, green chilli, cumin seeds and black pepper to make a fine paste. When the vegetables are done add the spice mixture to it and cook for a while. Let the Avial cool off before adding yogurt to it. Prepare a tempering by crackling mustard seeds in coconut oil. Spread the tempering over the dish before serving.


Beetroot Pachadi


  • Beetroot: 2
  • Grated ginger: 1tsp
  • Water - ½ cup
  • Curry leaves - 6-7 string
  • Green chilies: 2
  • Mustard seeds: ½ tsp
  • Curd: 1cup
  • Salt
  • Coconut Oil: 1tsp

Grate beetroot and mix it well with salt and grated ginger. Set it aside for 15 minutes. In a pan heat 1 teaspoon of coconut oil and crackle mustard seeds in it. Add chopped green chilies and curry leaves and sauté for a minute. Add the beetroot mixture to it and cook over low flame. Beat the curd with a spoon.

When the beetroot is done, remove it from the oven and let it cool off before adding curd to it.


Cheru Naranga Kichadi


  • Lemon: 3
  • Green Chilly: 2 to 3
  • Ginger – 1 small piece
  • Thick coconut extract: ¼ cup
  • Curd: 1/2 cup
  • Salt
  • Sugar
  • Mustard seeds: ¼ tsp
  • Curry leaves
  • Dry red chili: 2

Steam lemon until they are tender and cooked. Let them cool off before cutting them in small pieces. Mix them with salt and keep it for overnight. Add chopped green chilies and ginger to it. Take thick coconut milk and curd and mix them well with the lemon. Add sugar and salt, if needed.

In a separate pan heat coconut oil and prepare a tempering by adding mustard seeds to it. Spread it over Lemon Kichadi before serving.


Pineapple Payasam

  • Pineapple: 2cup
  • Sugar: ½ cup
  • Coconut milk: 3cup
  • Condensed milk: ½ cup
  • Sabudana: 1/2cup
  • Salt
  • Dried ginger powder: ½ tsp
  • Cardamom powder-1/4tsp
  • Ghee-1tsp(opt)
  • Cashew nuts-10(opt)
  • Yellow colour-2tsp

Cut the ripe pineapple into small cubes. Now add water and a table spoon of sugar to it and boil. When the pineapple is done put them in a blender and make a paste. Transfer the paste into a thick bottom pan and sauté till the color of the paste changes to light brown.

Add sabudana in boiling water. Now add the boiled sabudana and drops of yellow color in the pineapple mix. Put it in the gas oven again and add sugar and a pinch of salt to balance the taste. Boil for another five minutes.

Add coconut milk and condensed milk and stir well. Finish off with cardamom and ginger powder.