Savoury Vishu katta



  1. Basmathi rice – 1.5 cups
  2. Thin coconut milk / Randaampaal(freshly extracted) – 4 cups
  3. Thick coconut milk/ Onnampaal (freshly extracted)- 1 cup
  4. Cumin powder – a pinch
  5. Dry ginger powder – a pinch
  6. Salt – 1.5 tsp. or to taste
  7. Coconut oil – 1 tsp.
  8. Mustard seeds – 1 tsp.
  9. Greenchilly – 2 numbers, finely chopped
  10. Curry leaves – a few


  1. Wash the basmathi rice and soak it in water for 2 hours. Drain all the water from the rice & keep the rice aside.
  2. Bring the thin coconut milk to a boil & add the rice. Cover cook on low heat for 15-20 minutes.
  3. Remove the lid & add the salt, cumin powder, dry ginger powder & thick coconut milk.
  4. Keep mashing the rice with your ladle & cook till the mixture is dry.
  5. Heat 1 tsp. of coconut oil in a wok & splutter mustard seeds. Add the greenchillies & torn curry leaves. Cook for a minute & add this to the cooked rice mixture.
  6. Transfer the mixture to a plate greased with coconut oil & level it well with a spoon.
  7. Let cool down for 20-30 minutes.
  8. Cut into squares/diamonds & serve.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s