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Koova payasam
Arrowroot pudding
കൂവ പായസം: smooth arrowroot pudding with jaggery and coconut milk for the Thiruvathira fast
In central Kerala, the morning of Thiruvathira begins with a bath before dawn and a bowl of koova, arrowroot starch that many families still pound and wash out from their own garden roots. Cooked with jaggery and coconut milk, it turns into a glossy, wobbly pudding that is light on the stomach for a day without rice. The texture should be silky and pourable while hot, thickening as it cools. Common mistake: tipping the powder straight into hot liquid, which gives lumps you can never whisk out; slake it in cold coconut milk first and stir all the time, and it is ready when it turns from cloudy white to clear and coats the back of a spoon. It is fasting-safe as written (arrowroot, jaggery, coconut and cardamom only), and Gujarati farari cooks use the same starch; check your own family's fasting rules if you add anything else. Chef's tip: melt and strain the jaggery separately and let it cool a little before adding, so the coconut milk does not split.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the payasam
- 1 ¾ oz arrowroot powder (koova)
- 1 ¾ cups thin coconut milk
- ¾ cup thick coconut milk
- 5 ½ oz jaggerygrated
- ¼ cup water
- ½ tsp ground green cardamom
To finish
- 1 tbsp coconut oil
- 10 cashews (optional)
- 2 tbsp thin coconut slivers (optional)
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Method
0/6 doneStep 1: Melt 5 ½ oz jaggery with ¼ cup water in a small pan over a low heat, stirring, for 4–5 minutes until dissolved. Strain to remove grit and leave to cool for a few minutes.
6 minStep 2: In a heavy pan, whisk 1 ¾ oz arrowroot powder (koova) into the cold 1 ¾ cups thin coconut milk until completely smooth, with no dry lumps.
2 minStep 3: Set the pan over a medium-low heat and stir constantly for 6–8 minutes as it thickens. Keep going until it changes from milky white to translucent and glossy.
8 minStep 4: Stir in the warm jaggery syrup and cook for 3 minutes, stirring, until evenly coloured and smooth again.
3 minStep 5: Turn the heat to the lowest setting, stir in ¾ cup thick coconut milk and ½ tsp ground green cardamom and heat for 1–2 minutes only, without boiling, so the coconut milk does not split.
2 minStep 6: Fry 10 cashews and 2 tbsp thin coconut slivers in 1 tbsp coconut oil until golden and pour over the payasam. Serve warm or at room temperature; it sets softer as it cools.
3 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 2 g
- Carbs
- 42 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koova payasam take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of thick coconut milk?
- Single cream, same amount (not dairy free).
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Perfect for:Onam & Vishu