Onmanorama Lite App
Raw jackfruit, mango, and cucumber form the heart of this avial, lending it a unique balance of texture and gentle tang.
Made with rice and coconut milk, and gently flavoured with cumin and cardamom, Vishukkatta is cooked slowly until it thickens into a smooth, cohesive mass.
Sweet, tangy, comforting and deeply nostalgic, this curry brings the taste of summer and the warmth of tradition to every sadya spread.
These spiced wafer-thin kappa papadam would make the perfect addition to your Vishu sadya.
Kani appam is offered as part of the ‘kani’, presented in front of the deity, before distributing to children.
This yummy treat strikes a perfect balance between sweetness and the natural flavour of ripe bananas.
Vishukkani is the first and prominent part of the day that marks the ceremonious beginning of the new Malayalam Calendar year.
Pulissery is often made with a ripe fruit or vegetable added to it, making the sweetness pair well with the sourness of the yoghurt.
Samarasa Vishu koottu would add the perfect balance of flavours to the feast.
P Bhuvaneshwari, the winner of Karshakasree award in 2012 shares the recipes of ripe mango payasam and puliyinji to make your Vishu sadya extra special.
Results 1-10 of 40
