How the elements of ‘Vishukkani’ differ from region to region in Kerala

Eventhough Vishukkani has several staple elements there are regional variations as well

Vishu is the day when you wake up to see all things auspicious or the Vishukkani.

But the resplendent kani (the first thing one sees), which is believed to usher in a year of happiness and prosperity, differs from region to region, even from house to house. “Thanks to umpteen ‘How to arrange Vishukkani’ videos on social media, I am often confused about the components,” says Arundhati S, an entrepreneur from Thiruvananthapuram. She adds, “I have never kept some of those elements in the kani that my mother traditionally arranges at home.”

The staples of a Vishukkani are the uruli (traditional cookware in bronze), nilavilakku (traditional lamp), kanikkonna (golden shower), kanivellari (golden cucumber), mangoes, jackfruit, rice, coins, mirrors, gold and silver ornaments and a new or freshly-laundered mundu or dhoti, all arranged before the Krishna idol. In some households any sacred text, kanmashi (kohl), vermillion and ashtamangalyam (a set of eight auspicious objects) are also kept.

Vipina E, who moved to Thiruvananthapuram from her home town, Kozhikode, eight years ago post-marriage, says, “I was surprised to see so many fruits — apples, grapes, pineapple and what not. Our kani mostly has home-grown produce such as mangoes, jackfruit and bananas. Also, neyyappam (a fried sweet snack made of rice flour, jaggery and ghee) is a must for our kani, whereas there is no such practice in Thiruvananthapuram.”

Vijaya Bhaskar, a Thiruvananthapuram native, adds, “When I was young, we had just the kanivellari, mango, jackfruit and cashewnut among the produce. But now it has become a norm to keep all the fruits.” Vijaya says that she does not place kanmashi (kajal) or kumkum (vermillion), which have become common.

In Central Travancore and parts of North Kerala, it is common to see wick lamps inside coconuts broken into two halves. The wick, which is made using clean cloth is filled with rice, says K Rekha, writer. However, in some places coconut halves are placed without the wick. “In our home, one half of the coconut is filled with kalluppu (rock salt) and the other with puliyavara (butter beans),” says Manjula Jyothiprakash from Alathur in Palakkad.

Rekha adds that some devotees pleat the kasavu mundu like a hand fan; it is kept in a kindi, with the vaalkkannadi inserted in it. “I remember how our dhobi used to bring home clean, starched dhotis with those pleats. The kanivellari which is kept in the uruli is ‘dressed up’ with gold ornaments. A kindi filled with water and a clean towel are also placed. Wet your eyes with the water and dry with the towel before watching the kani,” explains Geetha Menon from Ernakulam.