How to Make Vishu Katta

By Nidhi Nangia. February 7, 2017
How to Make Vishu Katta

Vishu is a significant festival celebrated in the Indian state of Kerala. It is considered to be the beginning of a New Year usually starting during the second week of April. It is the beginning of the Malayalam astronomical year. People of Kerala start their New Year by seeing good things in the morning of the first day, like areca nuts, fresh lemon, betel leaves, raw rice, metal mirror, golden cucumber, yellow flowers, etc. Vishu katta is a common breakfast dish people of Central Kerala consume on the Vishu day. It is a traditional dish made with rice, coconut milk, dry ginger and cumin seeds. In this oneHOWTO article, we are sharing with you how to make vishu katta.

4 diners Between 30 & 45 minutes medium difficulty
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Steps to follow to make this recipe:

The first step to make Vishu Katta is to let the brown rice soak for 30 to 60 minutes.


Take 2 medium sized coconuts and extract coconut milk from them. To do that, finely grate the coconuts and squeeze them with your hands or sieve in a muslin cloth to let the coconut milk drain in a bowl placed under it. No need to add water in the process. Grated coconut has enough liquid to strain itself.


Add the grated coconut in 2 cups of warm water and put in a food processor or blender. Let it process for 60 seconds and then squeeze again to extract more coconut milk. With this, you will get 2 cups of semi-thick coconut milk. Store this in another bowl.

How to Make Vishu Katta - Step 3

Return the remaining coconut to the processor again, add 3 cups of warm water to it and process for another couple of minutes. Squeeze again and let the milk fall in a separate bowl. Now, you have 3 cups of thin coconut milk.


Add washed rice to the third bowl, close the lid and let it simmer on low flame. Let it cook until all the coconut milk gets used up


Pour in the second bowl of coconut milk in it, stir well and let it cook on low flame. Add salt to it when you see the rice is about to cook, but not completely cooked. Let cook until all of the second bowl of coconut milk is used up.


Add first bowl of the coconut milk to this mixture, add dry ginger powder and cumin seed powder to it, and stir. Keep stirring until the rice gets cooked completely. It will thicken and get separated from the oil in some time. It is important to stir with care, as the water from the coconut milk may start to crackle.


Transfer all of the contents on a plate or banana leaf, and flatten it using a spoon. Sprinkle some of the thick coconut milk on it and press softly using a spoon. Let the mixture cool down and cut into small pieces of your desired shape.


Vishu katta tastes great when served with jaggery syrup. To make the jaggery syrup, mix 1 cup water in ½ cup of jaggery, put on medium flame and let it boil. Slow down the flame when the mixture achieves a thin syrup like consistency. Add cardamom powder and ghee to it, and serve on top of your vishu katta.

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