I love to make this for breakfast. First of all, it is really quick, hardly needs any time to make and secondly, it is healthy with the arrowroot, plantains and the milk! It gives a filled tummy till afternoon, that you may not even need any snack before lunch. I introduced umma to this and after that she used to make this every couple of weeks, as my B loves to have this as well. Doesn’t it feel nice when your own mom accepts something that you make and they don’t and includes it as a part of their routine? 🙂
OK, so off to the way it is made… also reminding that this is not the only arrowroot post here. I had done a kooka kachiyathu a couple of months back, do check that out as well… 🙂 So tempted that I was posting this today, I went ahead and made it for breakfast. HD calls and says that he enjoyed every bit of his breakfast – happy happy me!!! 🙂
Updated this post with new pictures and improved recipe on October 20, 2017: I have been wanting to update this post since long. If you see the below picture, the kurukku is really thick. We have grown out of liking a lumpy kurukku to loving a smooth mixture that is a pleasure to scoop and eat! Today I featured this on my IG stories, and I had a follower write to me that she never knew that somebody else apart from her mother makes this! I learned this from HD’s place but she who wrote to me was close to my place! That left me wondering, how recipes get spread across in areas! She also said her umma adds cashews to this, definitely a lovely addition! I am really sure that a Malabar style tempering of ghee, fried pearl onions and cashews would definitely jump up this kurukku so many notches! But we like it plain… Each time this is made, HD and B have huge bowls, that the kids and I have to adjust with whatever is left. 😀 I hope you all like the updates… 🙂
The old picture – not that bad though… 🙂
- 1 cup coconut milk
- 1 cup milk
- 2 cups water
- 6 heaped tablespoons arrowroot powder (kookapodi)
- ⅓ cup sugar
- ½ tsp cardamom powder
- A pinch salt
- 2 large or 3 medium nenthrapazham (ripe plantain), cut into cubes
- Mix all the ingredients except the plantains into a smooth mixture and keep on medium-low flame to start cooking. Stir occasionally to avoid sticking at the bottom of the pan.
- When the mixture starts to heat, add the plantains and mix well.
- Leave it to thicken cooking for 5 minutes, stirring occasionally to avoid lumping. Switch off the flame, allow to cool slightly.
- Serve warm, as a filling breakfast!
If you want the plaintains to be stiff, then add them after the kooka thickens and switch off after a couple of minutes.