Of Flavours & Tastes…
Tomorrow,14th of April is Vishu,the auspicious New Year of Kerala.Many things have been said about Vishukkani (the propitious first sight we see on Vishu day),Vishukkainettam (the money and presents given by elders to the members of family) and Sadya here.This time I thought of posting something traditional.Vishukkatta.This is a Vishu specialty of Central Kerala.I missed this snack even while I was at Trivandrum.Many even ridiculed me for asking ‘Vishukkatta’.Then only I realized this is a specialty of Central Kerala.
Vishukkatta is prepared with raw rice.Cooked in coconut milk and spiced slightly with cumin seeds,this snack is served along with jaggery syrup.For central Keralites,this is a must while celebrating Vishu..Consider this as my Vishukkinettam and have a wonderful year ahead…!
1 cup of raw rice (pachayari or chemba pachari)
2.5 cups thin coconut milk
1 cup thick coconut milk
3/4 tsp cumin seeds
salt as needed
1 tsp coconut oil to grease the plate
For Jaggery Syrup
1/2 cup grated jaggery
1/4 cup water
In a heavy bottomed vessel or Uruli,cook the raw rice in thin coconut milk.This has to be done in medium heat till boiling point stirring in between.When it start boiling,reduce the heat and cook till three fourth done.By this time rice will absorb the coconut milk.At this point add the thick coconut milk,salt and cumin seeds.Cook till the rice is cooked well and the coconut milk is absorbed completely.Switch off and grease a plate with coconut oil.Shift the cooked rice to the plate and flatten it with a spatula evenly.When it’s cool,cut into desired shapes and serve along with jaggery syrup.Preparing this syrup is easy.Boil the jaggery and water to medium consistency.It should not be thick.Enjoy !