Editing Vishu (section)

===Vishu Sadhya===
[[File:Vishu Sadya 2013 135212.jpg|thumb|left|Vishu Sadhya served in 2013.]]
The [[Sadhya]] (feast) is a major part of all Kerala festivals, special dishes called Vishu ''Kanji'', Thoran and ''Vishu katta'' are also made. The Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery.<ref name=":3" /> For Thoran, the side dish, there are also mandatory ingredients. Other important Vishu delicacies include ''Veppampoorasam'' (a bitter preparation of [[neem]]) and ''Mampazhappulissery'' (a sour or ripe [[mango]] soup)<ref name=":4">{{cite news|url=http://www.thehindu.com/todays-paper/tp-national/tp-kerala/vishu-delicacies/article302986.ece |title=Vishu delicacies |work=The Hindu |date=2009-04-09 |access-date=2013-09-27}}</ref> Even temple offerings called ''bewu bella'', include a mix of sweet jaggery, bitter neem, and other flavors.<ref name="Jagannathan2005p76"/>

The mixing of sweet, salty, sour, bitter and astringent flavors for the new year Vishu meal is similar to the ''pacchadi'' food prepared on new year day such as [[Ugadi]] by Hindus in [[Karnataka]], Telangana and Andhra Pradesh in the [[Indian subcontinent]]. These traditional festive recipes, that combine different flavors, are a symbolic reminder that one must expect all flavors of experiences in the coming new year, that no event or episode is wholly sweet or bitter, experiences are transitory and ephemeral, and to make the most from them.<ref name=narayanan18>{{cite journal |last=Narayanan |first=Vasudha |title=Y51K and Still Counting: Some Hindu Views of Time |journal=Journal of Hindu-Christian Studies |publisher=Butler University |volume=12 |issue=1 |year=1999| pages=17–18 |doi=10.7825/2164-6279.1205 |url=https://digitalcommons.butler.edu/cgi/viewcontent.cgi?article=1205&context=jhcs |doi-access=free}}</ref>