Indian
Vegan
Gluten freeVishu katta
Coconut milk rice squares
വിഷു കട്ട: rice set in thick coconut milk and cut into squares, with jaggery syrup
Around Thrissur and Palakkad the Vishu breakfast table is not complete without katta, rice cooked slowly in coconut milk until it can be spread on a plate, set and cut like a cake. Families eat the squares two ways: with a pour of dark jaggery syrup for sweetness, or with a hot, sour curry for those who prefer savoury on a festival morning. Set, it is soft, rich and faintly salty, with the scent of cumin. The common mistake is rushing it on a high flame; the coconut milk splits and the rice catches before it turns creamy. It is ready when the whole mass comes away from the sides of the pan and holds a ridge when you draw a spoon through it. Chef's tip: smooth the top with a piece of banana leaf or the back of a wet spoon, and cut the katta only once it is fully cool, or the squares will tear.
- Prep
- 10 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 360 kcal
Ingredients
For the katta
- 7 oz raw short-grain rice (unakkalari or ponni)rinsed
- 2 cups thin coconut milk
- 1 cup thick coconut milk
- ½ tsp cumin seeds
- ½ tsp salt
- 1 tsp coconut oilfor greasing
For the jaggery syrup
- 4 oz jaggerygrated
- ¼ cup water
- ¼ tsp ground green cardamom
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Method
0/5 doneStep 1: Put 7 oz raw short-grain rice (unakkalari or ponni) and 2 cups thin coconut milk in a heavy pan and bring to a gentle boil. Cook on a low heat, stirring often, for 20–25 minutes until the rice is very soft and most of the milk has been absorbed.
25 minStep 2: Add 1 cup thick coconut milk, ½ tsp cumin seeds and ½ tsp salt and keep stirring over a low heat for 8–10 minutes until the mixture thickens, leaves the sides of the pan and holds a ridge.
10 minStep 3: Grease a plate or tray with 1 tsp coconut oil and spread the rice on it about 2 cm thick. Smooth the top and leave to cool and set for at least 20 minutes.
20 minStep 4: For the syrup, melt 4 oz jaggery in ¼ cup water over a low heat, strain out any grit, then simmer for 3–4 minutes until it thickens to the consistency of runny honey. Stir in ¼ tsp ground green cardamom.
5 minStep 5: Cut the katta into squares and serve with the jaggery syrup, or with a spicy curry for a savoury breakfast.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vishu katta take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw short-grain rice (unakkalari or ponni)?
- Any long-grain rice, same amount.
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
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Perfect for:Onam & Vishu