Tuesday, September 16, 2008
Gothambu (cracked wheat) paayasam
Gothambu paayasam has always been a favourite in our family. Infact at my dad's ancestral home whenever anyone had a birthday, this was the paayasam of choice and I am sure no one would have thought to complain even if it were made on a fairly regular basis....
Ohhh...sooo many great memories......
If one manages to procure the cracked wheat without much difficulty, then it is really easy to make. Otherwise, it could become a laborious process.
In the south, we call the gothambu (wheat)as gothambu nurukku ...or broken wheat. In the north (India), it is available as Daliya, and comes already roasted...which is a blessing when u make this with a clinging child who is cranky due to cold!!!
Incidentally, this is the same thing that is known as 'Couscous ' in Moroccan cuisine.
Gothambu nurukku/ Daliya/couscous - 2 cups
If you have not managed to get the pre-roasted Daliya, you have to sort the good grains and then evenly roast the nurukku. One side will turn brown while the other will stay a bit white.
Make sure that you boil the grains in a very spacious vessel. Else they will just stick together when cooked.
Water - 5 cups water.
Boil the cracked wheat and as it comes to a boil, put off the fire and stir well. Now keep a lid on it. At intervals please keep stirring to separate the grains. there shoild not be much water left as the grains absorb water and get cooked.
Jaggery - 1/2 kilo.
In one glass water boil the jaggery to make a pani. then sieve the liquid jaggery to get rid of the impurities. Keep it boiling and add the cooked cracked wheat.
Cardamom - 4 nos (powdered)
Coconut milk - 1 cup 1st extract(very thick ) and 2 cups 2nd extract
Add the powdered cardamom and 2nd extract of coconut milk . Bring to a boil. Now add the 1st extract. Make sure that this time the paayasam does not boil. Switch off the stove.
Ghee - 1 tsp
Heat ghee and fry the cashews and raisins and add to the paayasam.
Note: You may fry the cracked wheat in ghee or dry-roast them... the way I described used minimum amount of ghee and is just as tasty.