Well, well, we are in W, without worries!
And W was a threat too, till I remembered the payasam made with broken wheat. So Gothambu payasam – Wheat payasam, is the candidate for W.
I wanted to feature the ways in which water is served also. I couldn’t get the pictures ready, so I let it be.
Before the water purifiers entered the kitchens(it hasn’t entered my parents’ house yet), it was boiled water for drinking in most of the houses. And the water won’t be just plain boiled water, we flavor it with different things. If you add a pinch of jeera (cumin seeds), you will get pale yellow colored jeera water.
Barks of some trees are also sold in shops, these look a bit like cinnamon. When boiled with water, these lend beautiful color to the water. A bark called pathimukham gives a pale pink color and with karingali, you get a brownish red shade water. There are ready mix powders as well available in Ayurvedic shops (like daha shamini, kalingali podi) as well.
My mother makes chukku podi at home. She heats dry ginger and pepper (equal weight -25 gms each) and then grinds it as fine as possible (it will still be coarse) and stores in an airtight steel container. I use it as a tea masala as well :D.
My parents’ first job in the kitchen is to boil water with a pinch of this chukku powder. It’s been this way for over 4 decades now.
Anyway, now to the wheat payasam. I made this for the Onasadya. I have used the broken sambar wheat ( I think its called dalia in the North), available in ready made packets. This is a jaggery based payasam with coconut milk.
- Broken Wheat/ Nurukku Gothambu : 1/2 cup
- Jaggery, powdered : 1/4 kg
- Coconut milk , thin : 1 1/2 cup
- Coconut milk, thick : 1/2 cup
- Cardamom powder : 1/4 tsp
- Ghee : 1 tbsp
- Ghee : 1 tbsp
- Cashews, raisins, thin coconut slices : 1 tbsp each
- Wash the broken wheat. Add 1.5 cups of water and pressure cook for 2 whistles. Wait for the pressure to release.
- Meanwhile, powder the jaggery and transfer it to a deep thick bottomed pan. Fill water till its height and cook, stirring continuously. Once the jaggery has melted, take off the heat and pass through a muslin cloth or a fine sieve. This is to remove impurities from it.
- Bring the jaggery back to a boil in the pan, add the broken wheat, a tablespoon of ghee and let it cook for 3-4 minutes, mixing to make sure that it doesn’t burn.
- Lower the heat, add thin coconut milk. Cook for another 7-8 minutes, stirring frequently. Add the cardamom powder and half a tsp of dry ginger powder too, if you want.
- If the payasam is too thick, then add a little bit of water, but keep in mind that the thick coconut milk will also be added to this.
- Add the thick coconut milk, stir well and as soon as it comes to a boil, take off the heat.
- In a separate pan, heat the ghee and roast the cashews and raisins and coconut pieces till they turn light brown. Add to the payasam and mix well. Done!
This payasam will thicken after sometime of cooking. You can add some warm milk to thin a bit at the time of serving.
- A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
- B – Beetroot Kichadi, Beet root thoran, Beans Thoran
- C – Carrot Thoran, Cabbage Thoran
- D – Daal – Parippu Curry
- E – Erisseri – Chena & Mathan Vanpayaru
- F – Fruit Pachadi
- G – God’s Own Country – Kerala
- H – How to Serve a Sadya
- I – Inji Puli
- J – Jackfruit Payasam – Chakka Payasam
- K – Kalan & Koottu Curry
- L – Lemon Rasam
- M – Mambazha Pulisseri & Mathan Pachadi
- N – Neer Moru/ButterMilk
- O – Olan
- P – Payasam & Pookkalam
- Q – Quaker Oats Payasam
- R – Rice and Rasam
- S – Sambar
- T – Thenga paal
- U – Upperi
- V – Vegetable Cutting
- W – Wheat Payasam
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
13 thoughts on “Wheat Payasam – Sadya Recipes”
Wheat Payasam looks yumm and lovely cllick!
Flavoured water is new to me. As fro the dalia in coconut milk is getting in me as breakfast soon.
Didn’t know about flavored waters — very interesting.
Wheat payasam looks yumm!! Love your glass & plate — very cute.
Wonderful Payasam recipe. Love that you have added coconut milk to it.
Wheat payasam with coconut looks wonderful . I like your props….
Very unique payasam with flour..
very unique and delicious one!!
definitely a unique payasam…at least for me it is!
Love the cute cup! Also my aunt add edible camphor to their drinking water.
Very nice reading about flavoured water..I love the jeera water that’s served in kerala..and wheat payasam looks good..
I am not very fond of Daliya…but making it with coconut milk is new..may be I will try sometime..but I enjoyed reading about the flavored water…and they say it is a fad!..even i love these flavored waters..but flavored with strawberry ..pineapple…ha ha…the Ayurveda concept being modernized:))
Very delicious and delightful payasam,love that serving cup, very cute.