Some posts come with a tinge of sadness. I remember when I was just months into my blogging journey. A message popped up on my FB messenger from Lubna, asking me to do a guest post for her Ramadan series, which she so lovingly calls “Joy from Fasting to Feasting”. Being a newbie, that message from a seasoned blogger gave me goosebumps. I really didn’t know how to react but finally I got back to my senses, and I said a “yes”. Luck was not in my favor and I was not able to give her a proper post, but she assured me that the post had done really well.
After that, I have been a regular fixture at her space during all the Ramadans. I have excitedly worked on each post, and Alhamdulillah, she has always loved it. So this time, I was really waiting for her email to come. Mentally I had decided what I wanted to make and it had to be this super simple “Gothambu Kaachiyathu/ Ooral Kaachiyathu”. I dug through my props and wasn’t happy with what I had, so I even ended up buying that tray and a set of towels, which had this pretty rose towel that you can see in the pictures. 😀
Then came in the shock – that this would be the last of the series. She decided to give the series a breather on its tenth birthday. The sadness which came with it is indescribable, however everything comes to an end and I am happy that she is giving it a very graceful end. I am glad I have been able to become a part of the fixture for the past four years, and this is my fifth appearance, so that means, half of its lifetime. And I am also glad, I chose a recipe that is amazing in its own way.
Simplicity is the essence of life, I must say, and most of the time it is simplicity that makes life really content too. I discovered this recipe through an FB group, only for it to be forgotten. When Lubna’s email came, the recipe surfaced but I didn’t have any recipe to fall off on. A Google search yielded no results. Finally, I dropped an SOS message on the same group and got the response from a couple of warm-hearted ladies, always so ready to help! I was searching with the name “Ooral”, which was a very colloquial term, which got replaced by a more simple and easy to understand “Gothambu Kaachiyathu”. Do go on to read more of the post on Lubna’s space here and do not forget to let me know how you like the recipe.
Meanwhile, I did get comments on the Mussara Varakiyathu post onto how much similar it is to this recipe, and you can for sure find out what is the difference. 🙂
My previous posts for Lubna:
2013 – Masala Aleesa (needs a serious uplift with new pics!)
2014 – Kadala Pidi
2015 – Jeerakanji
2016 – Podi Pola
There is no prize for guessing what is the link between all the above recipes and this one – all posts are Malabar recipes! 🙂
- ¼ cup whole Wheat
- 1 cup grated Coconut
- 4 cups Milk
- A fat pinch of Cardamom powder
- A pinch Salt
- 4 tbsp. Sugar
- 1 tbsp. Ghee
- 3-4 pearl Onions (cheriyulli), peeled and sliced
- 10-15 Cashews
- 10-15 Raisins
- Soak the whole wheat in water till soft, around two hours.
- Drain the wheat and wash well.
- In a grinder jar, add the wheat, coconut and ¼ cup of water and grind well till you have a smooth paste.
- Sieve the paste well. Discard the residue and keep aside the “ooral”.
- In a saucepan, heat milk.
- Add in the cardamom, sugar and salt and bring it to a boil.
- Add the “ooral” and give a good stir. Keep stirring and cooking on low flame till the mixture looks glossy. Turn off the heat.
- In a small pan, heat ghee. Fry the onions till browned. Add the cashews and raisins and briefly fry.
- Pour this tempering into the kaachiyathu and keep the lid closed for around 10 minutes for the flavors to infuse.
- Stir well before serving them warm.
The quantity mentioned gives a thin drink, since my family loves this consistency. To make a thicker drink, reduce the milk by a cup and proceed with the same process.
You can skip the pearl onions and temper with only the fried cashews and raisins. However the onions gives it the actual Malabar flavor.
Instead of using only milk, you can use a mix of milk and coconut milk.