Vishu Sadya: Authentic Kerala Spring Feast

The Vishu Sadya is an offering of the season's best. A hand delicately places a piece of mango, a central flavour of this spring festival, onto the banana leaf, beginning the ritual of the feast.

Watch as the Vishu Sadya comes to life, one dish at a time. From crunchy chips and tangy pickles to creamy payasam, this video shows the complete, multi-sensory experience of our new year feast.

A preview of my Vishu Sadya, served in traditional earthen pots. You can see the vibrant Pumpkin Pulinkari and the textured Jackfruit Thoran, ready to be served on a fresh banana leaf.

A perfect bite of the Vishu feast. Fluffy red rice topped with Pumpkin Pulinkari, alongside Jackfruit Thoran and a dollop of Mambazha Pachadi, a symphony of sweet, sour, and savoury.

Our Vishu special, Jackfruit Thoran. Tender, shredded raw jackfruit is cooked with a fragrant coconut masala. It’s a dish that tastes like childhood and the comforting pull of nostalgia.

Jackfruit Thoran served in a traditional manchatti, or clay pot. This method of cooking and serving enhances the earthy flavours of the dish, connecting it to its rustic origins.

Kootu Curry is a cornerstone of any Sadya. My version for Vishu features yam and black chickpeas (Kadala) slow-cooked in a warm, toasted coconut masala, creating a thick, hearty, and nutritious curry.

Here is our Kootu Curry simmering to perfection. You can see the texture of the yam and chickpeas mingling in the rich, spiced coconut gravy, a truly comforting and authentic dish.

A burst of tropical flavour in our Pineapple Pachadi. This side dish is a perfect balance of sweet, tangy, and pungent notes, made with fresh pineapple, yogurt, and a ground coconut-mustard paste.