As a Malayalee I have just two important festivals to celebrate with great pomp and ceremony. One is Onam and the other one is Vishu. I have been seeing Vishukkani (the arrangement that we keep before God during Vishu).
Vishu is a Hindu festival primarily celebrated in the Indian state of Kerala, which marks the commencement of the new year. We also mark this auspicious day as the first day of the harvest year. During my childhood, I used to wait for Vishu because all the family members happen to meet. Elderly folks give Vishukaineetam ( the tradition of giving money/ presents) to the children in the house.
A new kerala kasavu (silk cloth) , Lord Guruvayurappan idol (picture), Valkannadi (Mirror) Items arranged in the Uruli (brass vessel)- A bed of rice, grapes, avocado oranges, apples, blackberries. banana, yellow daffodil flowers & betel leaf with money.
The belief of celebrating Vishu is connected to the Demon Ravana.It was said in the ancient mythology that Ravana never allowed Sun God/ Surya Deva to rise straight in the east during his reign. Ravana’s death was on the Vishu Day and it was on this day Sun God/ Surya Deva started to rise from the east. Hindus of Kerala and nearby places celebrate Vishu to commemorate the return of Surya deva. We call such divine anecdotes as “Aithihyam” in Malayalam.
The most important event in Vishu is the Vishukkani, which literally means “the first thing seen on the day of Vishu after waking up”. Above is the Vishukkani kept at my home this year. The arrangement consists of all the auspicious items intended to signify prosperity and happiness. It includes rice, fruits and vegetables, betel leaves, Valkannadi or metal mirror, yellow flowers called Konna, holy texts and money, all arranged around Lord Guruvayurappan in an ambience lit by nilavilakku or thookkuvilakku (traditional oil lamps) usually in the prayer room of the house. We keep the Vishukkani facing the east direction. Also we keep all the items offered to Lord Guruvayurappan on a brass vessel called Uruli.Beside the Uruli we keep Ashtamangalya Thattu, lamp & a silver vessel with holy water.
The highlight of all the celebrations is of course "food". The vishu sadhya served on banana leaf with more than 20 dishes out 9f which a vital happens to be my favourite and am going to share the recipe here.
INGREDIENTS
- ½ cup of carrots strips
- ½ cup of snake gourd strips
- ½ cup of brinjal strips
- ½ cup of raw banana strips
- ½ cup of jackfruit seeds, quartered lengthwise
- ½ cup of elephant yam strips
- ½ cup of old cucumber strips
- 6 3" long drumstick pieces
- ½ cup of raw mango strips
- 2 cups of grated coconut
- 1 tsp of powdered jeera (cumin, jeerakam)
- 1 tsp of red chilli powder
- 2-3 green chillies
- ½ tsp of turmeric powder
- 2 tbsp of coconut oil
- A few curry leaves
Instructions
- Add all the cut vegetables except mangoes to a large cooking pot (we use the traditional kal chatti or stone pot to make avial at home).
- Top off with half the turmeric powder, cumin, curry leaves, and chilli powder.
- Add about ½ to ¾ cup water and mix well.
- Cook covered on a low flame for about 10-12 mins or until the vegetables are cooked yet hold their shape.
- Take care not to cook them to a mush, I would suggest checking every 5 mins to confirm this.
- Meanwhile, grind together - coconut + green chillies + remaining turmeric + some more curry leaves to a coarse paste without adding water.
- Check that your vegetables are almost cooked.
- They would have let out a fair amount of water while cooking and this is good.
- Add the ground coconut mixture on top along with requirement amount of salt and the mango strips.
- Without mixing, cook covered for another 3-4 mins.
- Almost done! Mix the coconut mixture in gently and remove from heat.
- The avial will be a bit watery still but it will dry up as the vegetables absorb it as they sit.
- Drizzle the coconut oil on top and mix gently.
- Set aside covered loosely for an hour before serving.
