Vishu Katta is a traditional breakfast made with coconut and rice. It is an easy dish made by cooking rice and coconut milk on the stovetop. These are shaped and cooled before slicing and serving with sweet or savory sides.
Wash and soak the rice in plenty of water for 30 minutes (Note 2)
In a heavy-bottomed pan heat 4C thin coconut milk (coconut milk +water) with lightly crushed cumin and a pinch of salt.
When hot add the drained rice. Cook over medium heat stirring occasionally for 10 to 15 minutes until most of the water is absorbed into the rice. The rice should be cooked fully and can be easily mashed with the back of a spoon.
If needed add more water/thin coconut milk as needed to cook the rice. Set the heat to low and keep stirring often to avoid burning Vishu Katta. The dish is done when all moisture is absorbed into the rice and the mixture sticks together. At this point, the spoon leaves a trail in the pan while stirring that does not get filled in fast.
Lightly grease a shallow pan and spread the rice mix in it. Level with a spoon and set aside to cool. When cooled invert into a serving plate. Slice and serve with jaggery syrup or mango curry (note 3).
Mix all the ingredients for the jaggery syrup and bring to boil. let it simmer until thickened lightly. Strain if needed.
Take about 1 1/c raw mango slices and cook with 1 C water, a pinch of turmeric, ¼tsp chili powder, and ¼ tsp salt until soft. Grind ½ C coconut with 1/2 tsp mustard seeds adding a few teaspoons of water as needed to make a smooth paste. When the mangoes are cooked reduce the heat to low and add the coconut paste. If needed add more warm water to loosen the curry. Bring it to a slow simmer and turn off the heat.
Ina small kadai (or pan) heat 1 to 2 tbsp oil. When hot and add ¼ tsp mustard seeds, a few curry leaves, 1 or 2 dry red chilies and to 1 tbsp sliced shallots or pearl onions. Fry these over medium beat until the onions begin to turn brown. Pour the seasonings and the oil over the curry. Mix just before serving
Dilute regular canned coconut milk with equal amounts of water to make thin coconut milk - for more guidance refer to the blog.
Soaking can be avoided, but the rice will need more water to cook as well as more time.