Kani-style Vishu Puzhukku (made only with available kani vegetables without onion/garlic, very sattvic)

 Kani-style Vishu Puzhukku (വിഷു കണി പുഴുക്ക്) – the most traditional sattvic version prepared on Vishu morning using only the vegetables available in the kani (no onion, no garlic, no masala).

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🌿 Ingredients (seasonal kani veggies)

• Elephant Yam (Chena) – 1 cup, cubed

• Raw Banana (Pachakkaya) – 1 cup, cubed

• Colocasia (Chembu) – 1 cup, cubed

• Sweet Potato (Madhurakizhangu) – 1 cup, cubed

• Tapioca (Kappa) – 1 cup, cubed

• Turmeric powder – ½ tsp

• Green chillies – 3–4 (slit)

• Salt – to taste

• Water – just enough to cook

For Coconut Paste:

• Grated coconut – 1 to 1 ½ cups

• Cumin seeds – ½ tsp

For Final Touch:

• Coconut oil – 2 tbsp

• Curry leaves – few

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🥣 Preparation

1. Cook vegetables:

   • Wash, peel, and cut all vegetables into equal-sized cubes.

   • Put in a heavy-bottomed vessel with turmeric, green chillies, salt, and just enough water.

   • Cook till soft but not mushy; water should be almost absorbed.

2. Add coconut paste:

   • Grind grated coconut + cumin to a coarse paste (no onion/garlic).

   • Add to the cooked veggies.

   • Mix well and lightly mash with the ladle (texture should be chunky, not smooth).

3. Finish:

   • Drizzle fresh coconut oil.

   • Add torn curry leaves.

   • Mix gently and serve warm.

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🍲 Serving Tradition

• This puzhukku is eaten early morning on Vishu day after viewing the kani.

• Served usually with kanji (rice gruel), making it light, pure, and sattvic.

• Later during Vishu Sadya, a slightly richer version may be prepared with more veggies