Malabar Chowwary Porridge

Ingredients

• Moti sago / chowwary – ½ cup
• Water – 3 cups
• Thin coconut milk – 1 cup
• Thick coconut milk – ½ cup
• Jaggery or sugar – 3 to 4 tbsp, to taste
• Cardamom – ¼ tsp, optional
• Salt – a tiny pinch

Method

1. Rinse the chowwary well. Soak for 30 minutes if the pearls are large or firm.
2. Bring 3 cups water to a gentle boil and add the sago. Reduce to low to medium-low heat and cook for 10 to 15 minutes, stirring often.
3. Add small amounts of hot water if the porridge becomes thick before the pearls are fully soft.
4. Press or taste a pearl. It should be soft through the centre with no chalky bite, and the porridge should still be pourable.
5. Add thin coconut milk and simmer gently for 3 to 4 minutes.
6. Add jaggery or sugar only after the sago is cooked. Stir until dissolved. If using jaggery with impurities, melt and strain it separately first.
7. Reduce to the lowest heat, add thick coconut milk, cardamom and a tiny pinch of salt, and warm for 1 minute without boiling hard.
8. Serve warm. This is a Malabar-inspired home-style chowwary porridge rather than a single standardized ceremonial recipe.