Vishu katta
Vishu katta, from above
VegVeganKerala

Vishu katta

Rice cooked in coconut milk and pressed into a cake. Vishu morning in Kerala.

45 minTime
6 gProtein each
mildSpice
Vishu morning1 chapter · 1 min read

Make it your way

Grandma's wayFresh coconut milk and jaggery syrup.
The original
466kcalsame
6 gproteinsame
3 gfibresame
45minutessame

Vishu katta as Kerala homes make it.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Rice1¼ cups raw rice
Thin coconut milk2 cups
Thick coconut milk¾ cup
Cumin seeds1 tsp
Fresh grated coconut½ cup
Jaggery½ cup, for syrup
Waterfor syrup
Saltto taste

Method

4 steps
  1. 1Cook rice in thin coconut milk with salt until soft.
  2. 2Add thick milk, cumin and grated coconut; stir until very thick.
  3. 3Spread on a greased plate, flatten and cool; cut into squares.
  4. 4Melt jaggery in water and boil into syrup.
Serve it like this

Serve squares of katta on a plate with jaggery syrup or a spicy chammanthi.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Vishu katta: a bread or rice, a side, something to drink and something sweet.

With a main Mambazha pulissery30 min
On the side Chammanthi podi35 min
On the side Avial35 min
A little snack Ela ada45 min
To drink South Indian filter coffee20 min
Sign up to send it to your cook