Thursday, March 25, 2010

Koova veragiyathu (Arrowroot pudding)

This dish is usually made on Thiruvathira. However, we decided to make it now because it cools the stomach and is ideal to counter the summer heat.

Arrowroot powder – 1 cup
Water – 4 cups
Jaggery – 100 gms
Coconut – 1 cup, grated
Ghee (clarified butter) – 1 tbsp (optional)
Cardamom powder – 1 pinch (optional)

Mix the arrowroot powder and water well in a pan, ensuring that there are no lumps. Add the jaggery. Keep the pan on the stove. Stir continuously until the powder turns transparent and the mixture thickens. Add the ghee and coconut (and cardamom powder, if you are using it) and take off the stove.

If the jaggery you have is clean, you can add it as it is. If not, melt it in water, strain it and add this syrup instead.

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