Vishukatta is a traditional and simple breakfast dish prepared for the Vishu festival in Kerala. The classic recipe involves cooking rice, typically a coarser variety like Chemba Pachari, in coconut milk until it thickens to a pudding-like consistency. This process often involves using both thin and thick coconut milk, with the thinner milk used initially to cook the rice and the thicker milk added later for richness and flavor. A pinch of salt is usually added for taste, and sometimes crushed cumin seeds are included for a subtle aromatic touch. Traditionally, the cooked Vishukatta is set to cool and solidify in a banana leaf, which is believed to impart a unique flavor to the dish. Once cooled, it is cut into wedges or other desired shapes and is often enjoyed with jaggery syrup (achappam paani) for added sweetness.
The rice is cooked in a pressure cooker with the thinner second coconut milk. Afterward, the thicker first coconut milk is added and cooked until it reaches a thick consistency. Crushed cumin and salt are added for flavor .The cooked mixture is typically set to cool and solidify in a banana leaf, which imparts a unique flavor. It can be cut into desired shapes after it cools .
Vishukatta is delicious on its own, or traditionally served with jaggery syrup . It can also be refrigerated and enjoyed the next day
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