How to Make Buttermilk at Home: Traditional, Quick & Baking Essentials

"Tear it like how you’d tear a soft cloth – rustic, not perfect!"

"Skip the store-bought stuff – freshly ground pepper is what brings the heat, aroma, and all the character."

• Boneless chicken is a breeze to shred and speeds things up. Prefer bone-in for flavour? Go for it – just shred carefully and ditch every last bone.

• Just a splash of water will do — no need to flood the pot. Want an alternative? Steam-cook gently for tender results.

• That leftover chicken stock?  Use it to whip up a comforting Chicken Rasam, or save it for soups or for Chicken Rice.

• Ditch the store bought pepper powder — fresh ground gives that signature fiery aroma and punch this dish is known for.

• Roast the shredded chicken on a low flame. That’s how the masalas cling and the aroma deepens. Rushing this step? Big mistake.

• This is a dry chicken fry — no water while roasting. Moisture messes with the texture. Think crisp, spicy, and masala-loaded!

• Yes! Just shred and follow from the sauté step. Great for giving life to yesterday’s roast. I often do it and it works like a magic!

• Absolutely. But it does add a lovely finishing touch. Try once, then decide.

• Mild to medium — it’s peppery, not chilli-hot. Want more heat? Amp up the pepper powder.

• If your kids enjoy mild spice, they’ll love it. Otherwise, cut back the pepper and go easy.

Sacred Simplicity: The Lent Food of Kerala Christians

Faith & Tradition: Kerala Christian Lent Recipes to Honour the Season

Lent Food of Kerala Christians

    Lent is the six-week period leading up to Easter, starting on Ash Wednesday and concluding on Easter Sunday. While Lent is a 40-day observance, there are technically 46 days between Ash Wednesday and Easter. This period holds immense significance for Christians worldwide, particularly within Anglican, Catholic, and Orthodox traditions. Unlike Advent, which is a season of joy and anticipation, Lent is a time of solemn observance, fasting, and spiritual preparation for the death and resurrection of Jesus Christ.

Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition

Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition

The Unleavened Passover Bread of Kerala Nasranis

    Writing my 400th blog post, I had no clue what recipe to feature. But as inspiration struck, I found myself drawn to a traditional dish I had long wanted to perfect – Pesaha Appam and Pesaha Paal. After multiple trials and errors, I finally mastered this Sacred Passover Bread, and without wasting a moment, I captured the perfect shot and began crafting this post. Within just two hours, my milestone post was ready!   

Gothambu Payasam | Traditional Kerala Broken Wheat Dessert

The comfort of tradition, the aroma of nostalgia, and the taste of home—all in a spoonful of Payasam.

A Dessert That Needs No Occasion

    This is my mum’s default payasam—no questions asked, no festival spared. Be it Onam, Vishu, birthdays, anniversaries, or even just a random “let's cook something nice” day—Gothambu Payasam walks in like it owns the place. And honestly, it kinda does.

    But what makes it special isn't just the taste—it's the whole vibe behind it. Amma’s got this magic touch; she turns broken wheat and jaggery into something that tastes like a warm hug. And Achan? He’s right there with her, doing his bit— coconut milk extraction, taste-testing (mostly taste-testing, if you ask him). Watching them cook together is like watching a well-rehearsed duet—no fuss, no drama, just pure love and rhythm in that little kitchen of ours.

    Every spoonful brings back that memory... the clinking of the vessel, the smell of jaggery bubbling away, and two people who make food taste like home.

What is Gothambu Payasam / Pradhaman 

    Gothambu Payasam, also known as Gothambu Pradhaman, is a timeless & the most traditional Kerala payasam made with Broken Wheat (Nurungu Gothambu), Jaggery, and fresh Coconut Milk, this luscious payasam is gently spiced with Cardamom and a touch of Dry Ginger for that signature warm flavour.  This Gothambu Pradhaman recipe holds a special place in traditional festive menus. A true comfort dessert, this pradhaman is creamy, soulful, and deeply rooted in Kerala’s rich culinary heritage, often served during Onam, Vishu, and Kerala weddings, this sweet treat is not just delicious—it's deeply nostalgic.

    The Broken Wheat used in this Gothambu pradhaman recipe is slightly coarser than the Samba Godhumai Rava (or Dalia) typically used in Upma. That’s what gives this payasam its unique, chewy texture that contrasts beautifully with the velvety coconut-jaggery base. A true feast for the senses!

I've added a picture of Nurungu Gothambu below for reference, in case you’d like to spot the exact texture.

Broken Wheat/Nurungu Gothambu – Key Ingredient of Gothambu Payasam

    This is not just a festival favourite—Gothambu Pradhaman is one of Kerala’s oldest payasams, believed to have been prepared even during the Sangam period. Chef Jacob Sahaya Kumar Aruni, in one of his culinary shows, fondly referred to this pradhaman as a classic from that era. His version was made with Karuppatti (Palm Sugar), giving it a deeper, more intense flavour.

A Bowl Full of Memories

    For me, this payasam is a warm hug from the past. It takes me right back to my childhood. My mum would lovingly cook a batch whenever I visit home. She knew my style too well—she’d serve it with pappadam and pazham (yes, I know, that’s not everyone’s cup of tea—My husband can never understand this combo!).

    Every time I get a nostalgic pang, I go rummaging through my freezer—there’s always a stash of Nurungu Gothambu in there, a sweet little gift from my father every time I visit him. It’s become our unsaid ritual—he packs it for me without fail. And I, in return, turn it into this hearty pradhaman the minute I get back.

    Just the other day, I made a small batch of Gothambu pradhaman —just enough for me and my husband. As we tucked into it after lunch, he gave me a sideways glance and said, “You could’ve made Parippu Payasam, though.” I shrugged and promised it for tomorrow. “Or today,” he grinned, like a child testing his luck. Well, guess what—Parippu Pradhaman happened the very same evening. When cravings strike, I don’t negotiate!

Health Meets Tradition

    Nurungu Gothambu (Broken Wheat) isn’t just tasty—it’s also packed with fibre, vitamins, and minerals, making this payasam a sweet dish with substance. If you’re in the mood for something lighter, it also makes a nourishing Gothambu Kanji, another traditional comfort dish from Kerala. And this Nurungu Gothambu dessert is one of the popular Payasam recipes for Onam and Vishu and all the more it is a healthy Kerala dessert.

Gothambu Payasam Recipe Overview:

Time Estimate

• Preparation Time: 15–25 Minutes
• Cooking Time: 20–30 Minutes

Easy Gothambu Payasam (Pradhaman) Recipe with Step-by-Step Instructions

Gothambu Payasam - Kerala Broken Wheat Payasam

Ingredients for Gothambu Payasam

To Cook the Broken Wheat:

• Nurungu Gothambu / Broken Wheat – ½ cup
• Water – 1½ cups
• Salt – a pinch

To Make the Jaggery Syrup:

• Jaggery – 1 cup (adjust to taste)
• Water – ¾ cup

For the Coconut Milk Base:

• Thick Coconut Milk – 1 cup
• Thin Coconut Milk – 2 cups

For Flavouring:

• Cardamom – 6 pods (powdered)
• Dry Ginger Powder (Chukku) – ½ teaspoon (Optional)

For Garnish:

• Ghee – 3 tablespoons
• Cashew Nuts – 10–12 nos.

Method - Step-by-step Cooking Instructions

Prepare the Jaggery Syrup:

• Add jaggery to ¾ cup water and boil.
• Simmer for 5–6 mins, then strain to remove impurities.

Cook the Broken Wheat:

• Rinse the wheat.
• Pressure-cook with 1½ cups of water and a pinch of salt.
• 3 whistles on high + 2 whistles on low. Cool and open.

Sweeten the Wheat:

• Add jaggery syrup to the cooked wheat.
• Simmer on low flame till well combined and slightly thickened.

Flavour It Up:

• Mix in powdered cardamom and dry ginger.
• Add thin coconut milk and simmer.
• Add thick coconut milk, simmer gently. Do not boil.

Prepare the Garnish:

• Fry cashews in ghee till golden.
• Optional: Add fried coconut pieces and raisins.

 Final Touch: 

• You could, but then it wouldn’t be a pradhaman—it’d just be sweet wheat soup! Coconut milk is the heartbeat of Kerala payasams. Don’t skip the soul of the story.

HOW TO MAKE CARROT THAYIR PACHADI

INGREDIENTS :

To Temper :

METHOD :

• Finely grate the Carrot or alternatively, it can be finely chopped.
• Finely chop the Green Chillies.
• Combine grated Carrots and Green Chillies.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of Sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Black Gram Dhal and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering over the Carrot Pachadi and mix well.
• Serve Carrot Pachadi with rice or add it as one of the side dishes for Virundhu/Sadhya.

NOTES :

• Do not cook the Carrot Pachadi, just pour the tempering over the Pachadi. If not, Pachadi will turn out to be watery.
• Adding Fenugreek is totally optional.
• Do not reheat the dish, reheating may curdle the curd and make the Carrot Pachadi watery. 
• Can use any cooking oil for tempering.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

METHOD :

• Wash and Soak the Bengal Gram Dhal for 2 Hours.
• Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add a few teaspoons of water, if needed.
• Clean, wash and drain the Keerai/Spinach in a colander.
• Finely chop the Keerai/Spinach and keep it aside.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Keerai Vadai mix and flatten them with your hands.
• Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
• Drain the Keerai Vadai on paper towels.
• Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
• Keerai Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the Dhal just for two hours.
• Soaking for a long time will make the Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• I have used Siru Keerai in this Keerai Vadai recipe.
• Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc., 

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

For Javvarisi Payasam/Sago Payasam :

METHOD :

• Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
• Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.
• Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
• Pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew Nuts and Raisins or any dry fruits & nuts of your choice.
• Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.  
• Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.