Happy Vishu

Collaborative Curry 

Vishu  for Malayalees mark the beginning of an astrological new year.  April 14th is Vishu and celebrated all over Kerala.  As part of the celebrations and belief the day starts by opening your eyes to see a resplendent pooja room(a room or space dedicated for pictures of Gods and worship).  On Vishu one of the elders make it to the room eyes closed and once they have their fill of the sight he/she guides the rest of the family by cupping their hands over their eyes ensuring the groggy heads in the family make it safely to the pooja room.  The belief is, by seeing abundance on the first day of a new year you attract goodness year round. 


  The ladies of the household delight themselves decorating the pooja room on Vishu eve.   Flowers, decorative silk, gold, vegetables and grains are arranged in front of pictures of Gods.  The copper lambs are scrubbed to a glowing gold and kept ready to be lit in the morning.  Everything that symbolizes prosperity is arranged benevolently thanking the Gods.  One of the central pieces of the decoration is the flower from the Golden shower tree, Cassia Fistula ( Konna poo in Malayalam).   




This flower, probably because it’s yellow, the color of sun and gold is considered auspicious.   On vishu eve if you have a Golden shower tree in your yard you can be sure it will be bare of any flowers.  Everyone willingly shares the flowers with their neighbors and friends. Another, interesting point I figured out from wikipedia is that the flower blooms when the "sun is in its most exalted position"  With the golden colored lamps lit, gold jewelry, rich silk and beautiful yellow flowers all around, it's a vision to behold.  It’s soothing, peaceful and enlivening all at once.  


From my knowledge gleaned from movies I have also seen mirrors kept in the room and my guess is this will be in the hope that family members will see each others smiling faces securing harmony in the bargain. After all, isn't harmony with family members sometimes the most difficult to maintain.  However, the real reason for the mirror is to see once own face as "kani" (auspicious sight) which is considered good in the whole scheme of things. 
 
  I am glad I can write all about rituals and customs on a food blog and still not be digressing from the subject of  the blog.  Every festival or celebration is incomplete without food significant for the occassion.  


The same is true for Vishu.  An elaborate lunch (sadya) is served on banana leaves with a multitude of savory and sweet dishes.  We do use cutlery and china in Kerala but on this day do away with them all and embrace our age old custom of eating on banana leaves.  It may not be easily doable for all but it's fun and exciting like you are in play.  On a serious note, being in the tropical region I guess it was practical to eat on banana leaves.


  If you think I am justifying this custom,  I am not.  I am just telling you as ridiculous as it may sound to you we have fun eating on banana leaf seated on the floor.  Most people grow banana trees in their backyard.  If not we spend an extra rupee or two to enjoy the feast served on it.
 
   Today it's not a new recipe that we have for you but a spread of all the food you will need to serve a sadya.   Hope this repertoire, all in one place, will be helpful for you to make your own sadya this Vishu.  We at Collaborative Curry wish you love, health and prosperity this Vishu and always. 

Wishing in Malayalam “Vishu Dina Ashamsakal”

OLAN...

P.R.Ramachander Version 1

Half Kg Ash gourd or Half kg Pumpkin or Half kg Cuumber

(Cut into flat , thin pieces of two inch square)

Salt to taste

For seasoning

Table spoon of Coconut oil

1.Cook the vegetable till they are soft

    Along with salt

2.Take out from the stow and season it with raw coconut oil

Note:On some houses they add little coconut milk, before adding coconut oil and boil for a minute.

Version 2

 

Ingredients:
Red Pumpkin(ripe ) :250 gms
or Ash gourd  :250 gms or Cucumber 250 gm or a mixture of these

Cowpeas(dried, soaked for atleast 4-5  hours) : 2 tbsps. Or more according to taste

( tenderfresh green pods of the cow peas(lobia) are also used in preparation of Olan)
in case fresh lobia are used,
lobia :50 gms.

Coconut oil : 2 tsps.
Green chillies: 1 or 2
Salt to taste.

Preparation:
Soak the cow peas (if using dry peas) for 4 – 5 hrs or overnight.
Remove the skin and slice the gourds into 1½" to 2" thin squares. If using fresh lobia, cut them into 2" pieces. Slit the green chillies. Pressure cook the peas and vegetablesand chillies until peas are soft. Add salt  and boil until the curry is thick (gourds will release their water content when cooked). Remove from heat,add coconut oil. Olan is ready to serve.

Some people prefer to add a table spoon of Coconut milk also after removing from stove. A minority also add curry leaves.

Version 3   
There is another variety of olan, called "Thondolan" prepared using raw bananas and lobia.

Ingredients:
Raw banana :1
Cow peas :1 tbsp.
Jaggery : a small piece
Salt to taste
Coconut oil : 2 tsps.

Preparation:
Slice raw banana vertically once and then into 2mm slices. Cook along with pre-soaked cow peas and add salt and jaggery and flavour with coconut oil and curry leaves.