Let us begin the year with the most delicious, Kerala style, pure vegetarian, comfort food spread. Broken wheat porridge is made at home during Thiruvathira (an important festival in Kerala celebrated only by women mostly by Nair and Namboodiri women in those days) A complete abstinence from rice based food is observed. More about Thiruvathira here also check out my family recipes for Thiruvathira puzhukku and Koova veragiyathu/ Koova kali.
Bottom to top: Gothambu kanji with aged naranga achar (lemon pickle), mooru kachiyathu (thickened yogurt), Papaya stir-fry, Thiruvathira puzhukku (click for recipe)
Naligera chammanthi (Coconut chutney)
Just like rice broken wheat would double in size once cooked. So I usually take half cup or slightly less per head as tubular mash /puzhukku is also consumed along with porridge which makes it a heavy meal.
I use Nirapara brand broken wheat I find it having more brown husk than other polished ones like dalia,cracked wheat etc available in Indian stores.
Broken wheat /sooji gothambu - 1 cup
Water as required to cook (depending on consistency)
Grated coconut -1 or 2 tbsp
Salt to taste
Seasoning: (optional) (I usually have it plain)
Ghee to taste or
1/3 cup thick coconut milk to add in the end.
Wash the the broken wheat many times. Soak it in lots of water for an hour before you begin cooking. (This reduces cooking time considerably and makes the wheat very soft to eat)
Drain off excess water before cooking.
Add 3- 4 cups of water (reduce depending on the consistency required) into the pressure cooker when it boils add the soaked wheat and cook for two whistles max.
I like it a little watery gruel consistency than thick porridge. If you want it a complete mash go for one more whistle and drizzle a tsp of ghee or coconut milk (both are optional)
If you think the porridge is too starchy then dilute with little boiled water and make it into gruel consistency.
Hope you like it