Vishu 2025: Chef Arokiya Doss Shares Festive Recipes

Vishu is the Malayali New Year celebrated across Kerala, Mahe district, and Tulu Nadu. It is the traditional way of celebrating the beginning of another year on the Kollam era calendar. Every year, it is celebrated on either April 14 or 15, and the festival is known across the country by other names, like Bohag Bihu, Baisakhi, Poila Baishakh, and more. 

During the celebrations of Vishu, people wear new clothes. In many households, elders present a small token of money to their children. They prepare a feast, called Sadhya, where several vegetarian delicacies are laid over a banana leaf. Below are some recipes shared by Chef Arokiya Doss, Head Chef - The Malabar Coast, Noida, that you can replicate at home.

Ingredients

• 200 grams chopped cabbage
• 2 slit green chillies
• 1 small onion
• 1 sprig of curry leaves
• 1/2 tsp mustard seeds
• 1 dry red chilli
• 1/4 tsp turmeric powder
• 1 tsp chana dal
• 1/2 tsp cumin powder
• Salt to taste
• 1/2 tsp cumin powder
• 1/2 cup grated coconut
• 2 tbsp coconut oil

Also Read: The Joyous Feast Of Vishu: A Journey Through Kerala's Harvest Food

Method

• Heat coconut oil in a pan over medium flame.
• Add mustard seeds and let them crackle.
• Add channa dal and urad dal – sauté till golden brown.
• Add dry red chilli and curry leaves – sauté for a few seconds until aromatic
• Add chopped onions and green chillies – sauté until translucent.
• Stir in turmeric powder and cumin powder.
• Add the chopped cabbage and salt. Mix well.
• Sprinkle a little water (optional), cover, and cook on low flame for 5–7 minutes, stirring occasionally until the cabbage is just tender.
• Once the cabbage is cooked, add the grated coconut.
• Toss everything gently and cook uncovered for another 2–3 minutes.

Avial

Commenting on avial, Chef Doss added, "It is mildly spiced, earthy, and refreshing. The combination of boiled vegetables with a paste of fresh coconut, green chilies, garlic, and cumin provides a creamy, nutty, and subtly spicy base. The final touch of curd and coconut oil lends a light tang and tropical aroma, making it a comforting and nutritious delicacy."

Ingredients

• 50 grams of besan
• 50 grams of carrot
• 1 drumstick
• 50 grams of snake gourd
• 50 grams of yam
• 1 small raw banana
• 30 grams of cluster beans
• 50 grams of ash gourd
• 50 grams of potato
• 1/2 cup coconut
• 1/2 cup curd
• 2 tbsp coconut oil
• 1/2 tsp turmeric powder
• Salt to taste
• 4-5 garlic cloves
• 1 tsp cumin seeds
• 3-4 green chillies
• 1 sprig of curry leaves

Method

• Add all chopped vegetables to a deep pan or kadai.
• Add enough water to just cover the veggies.
• Add turmeric powder and salt.
• Cover and cook on a medium flame until the vegetables are soft but not mushy.
• Grind coconut, green chillies, garlic, and cumin seeds.
• Add the coconut paste to the cooked vegetables.
• Stir gently and let it cook uncovered for 3–4 minutes on low flame.
• Switch off the heat and let it cool slightly.
• Once slightly cool (to avoid curdling), add the beaten curd.  Mix gently.
• Drizzle with coconut oil and add fresh curry leaves on top.

Ada Pradhaman

"Ada Pradhaman is a traditional dessert from Kerala, often considered the 'King of Payasams in the grand feast of Vishu. It's a rich, festive delicacy made with rice ada, jaggery, and coconut milk, reflecting the essence of Kerala’s culinary heritage," said Chef Doss.

Ingredients

• 100 grams of rice ada
• 200 grams of jaggery
• 1 cup grated coconut
• 10 cashews
• 10 dry grapes
• 4 tbsp ghee
• 1/2 tsp cardamom powder

Method

• Soak rice ada in hot water for 15–20 minutes. Drain and rinse in cold water to prevent sticking.
• Boil water and cook the ada until soft. Strain and rinse again. Set aside.
• Melt jaggery in ½ cup water and strain to remove impurities.
• Return the syrup to the pan and simmer until slightly thickened.
• Grind the grated coconut with warm water and extract.
• Add the cooked ada to the jaggery syrup and simmer for 5–10 minutes.
• Pour in the second extract (thin coconut milk) and cook on low heat till it thickens slightly.
• Add cardamom powder for aroma.
• Add the thick coconut milk (first extract) and stir gently. Do not boil after adding this – just heat through.
• In another pan, heat ghee. Fry cashews until golden and raisins until they puff.
• Add them to the pradhaman, along with the ghee.