Broken Wheat Payasam, also known as Gothambu Payasam, is a traditional Kerala dessert made with broken wheat, jaggery, and coconut milk, flavoured with cardamom and ghee-roasted nuts. Rich, creamy, and nourishing, it’s a star dish of Onam Sadya and festive occasions.
Aviyal (or Avial) is one of the most beloved dishes of Kerala cuisine, celebrated for its simplicity and wholesome flavour. It is a semi-thick curry made by simmering a variety of vegetables like yam, raw banana, beans, carrots, and drumsticks in a lightly spiced coconut-green chilli paste. The dish is finished with beaten curd and coconut oil, which give it a tangy and aromatic touch.
The beauty of Aviyal lies in its versatility — almost any firm, non-watery vegetable can be included. Traditionally, it is made with a mix of 7–10 vegetables, making it both nutritious and colourful. It is a staple in Onam Sadya and is equally enjoyed with steamed rice, adai (lentil crepes), or chapati.
Aviyal is naturally vegetarian, gluten-free, and wholesome, offering a balance of fibre, vitamins, and healthy fats.
Cook wheat
Wash broken wheat. Pressure cook with 3 cups water for 3 whistles until soft.
Prepare jaggery syrup
Melt jaggery in ½ cup water, strain to remove impurities.
Combine wheat & jaggery
Add jaggery syrup to the cooked wheat. Simmer for 8–10 minutes, stirring well.
Add coconut milk
Pour in thin coconut milk and simmer until it thickens slightly. Finally, add thick coconut milk and cardamom powder. Stir gently, then switch off the flame (do not boil after adding thick coconut milk).
Fry garnishes
Heat ghee in a small pan. Fry cashews, raisins, and coconut bits until golden. Add to the payasam.
Serve
Serve warm or at room temperature as part of a festive meal.
Yes, in some regions tamarind pulp is used instead of curd for tanginess.
No, coconut is essential for authentic flavour, but you may reduce the quantity for a lighter version.
Yes, but fresh vegetables give better texture and taste.
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