Vishu

Vishu is a festival celebrated in the Indian state of Kerala. Lord Vishnu and his incarnation Lord Krishna are worshiped on the day of Vishu. It is said that on this day Lord Krishna killed the demon Narakasura.

The night before Vishu, the family gets together and prepares VishuKani. In Malayalam Kani means first. Hence Vishnu Kani means the things seen first on Vishu day. Items representing wealth and prosperity such us golden yellow Konna flowers, rice, lentils, fruits like mango, apple, banana, gold, coins and notes along with an idol of Krishna and a mirror are placed in the Kani. The mirror is placed so that one sees themselves as part of the wealth and prosperity. Oil Lamps are placed next to to the kani. 

The head of the family rises at dawn and lights the oil lamps. He/she would then wake the rest of the family, blindfolds and guides them to the place where the Vishu Kani is placed and then releases the blindfold. The first thing that one would see is yourself thru the mirror surrounded by prosperity.

Later the family prepares Vishu Sadhya and feasts together.

This time we prepared a Payasam made with lentils known as Paruppu Payasam in Kerala. One of my favorite desserts. It was prepared by my father in law and I couldnt stop eating it. So this year I decided to prepare it for Vishu with a few shortcuts to the original preparation but it turned out great.

The key ingredients: Moong Dal, Coconut Milk (Thick and Thin), jaggery, powdered cardamom, dry fruits like cashew and raisins

Here are the shortcuts which I did, you may choose to follow the traditional way:

• coconut milk: I used the tetra pack thick coconut milk and added equal portion of water to make thin coconut milk. However you can chose to make fresh coconut milk from coconuts
• Jaggery: Some grate jaggery boil it in water and then add it to the payasam. I used powdered jaggery and did not boil it in water

Steps:

• Soak 1/2 cup moong dal for an hour, and then dry roast it in cooker in some ghee. Add 11/2 cup water and let it cook for 2-3 whistles.
• Once the dal is cooked, open the cooker and give it a nice stir to ensure the dal is cooked well.
• Now add 1/2 cup thin coconut milk to the dal and keep steering it on low flame
• Now add the jaggery powder and cardamom powder and keep steering it. You may adjust the sweetness to your liking. I used little less than 1/2 cup of jaggery powder.
• Let the payasam boil for a few minutes and then add the thick coconut milk. Do not boil the thick coconut. Just pour in 1/4th cup thick coconut milk, mix it well and turn off the gas.
• Lightly roast the cashew and raisins in ghee, add it to the paysam, mix well and serve. Some also dry roast small pieces of coconut and add to the payasam