Tharikachiyath

{Ramadan Special} – Tharikachiyath by Famidha of ‘But, First Chai’

Famidha Ashraf is yet another new face in food blog world. Being far away from her own country, Famidha has started to record her cooking and travel experiences in a blog which she named ‘But, First Chai‘.  Her blog is loaded with her day to day cooking which she learnt over the period of time and also her experiences in a new country. Missing her home town, today Famidha is sharing with us a traditional dish ThariKkchiyath which they make more often during Ramadan. Over to her…

Assalamualaikum all! Not many know me in the blog world and I am not a hardcore food blogger and yet when Lubna offered an invitation to take part in this global event (which as a foodie I used gawk endlessly) I was dancing away hopping to each room and jumping with joy and doing the bangara moves and then slowed down took a deep breath to reply to her email in very calm and poise manner! lol!

Famidha – But First Chai

A little about myself will help you understand why I shared this recipe. I was born and raised in Coimbatore with roots in Thalassery, Kerala where I hardly spent time. Right after college, I moved to Bangalore for work and remained there next ten years which is why you will find a lot of reference to Bangalore in my blog! So my mom learnt to cook after she got married and moved to Coimbatore, so we grew up with typical Tamil style food and I still prefer that anytime just that I have not mastered it myself.  We used to have one of our grandparents spend the Ramadan with us in Coimbatore which is when we got to have delicious Malabar snacks. With time mom  learnt a lot more traditional food but every year even now for Eid, we want mom to make Tamil Nadu style biryani 😛 

Traditional Ramadan Recipe

As Lubna wanted us to share a traditional dish that we are used to having during Ramadan, I chose Tharikachiyath which translates to Semolina in milk and tempered. It is home to Malabar Kerala and which my mom makes every single day during Ramadan. This is the simplest hot drink that is served after Maghrib prayers. I almost forgot about Tharikachiyath after I moved to Bangalore and for years I spent Ramadan alone with friends, and land up at home only prior to Eid. Right after I quit my job, I had to stay at in-laws for Ramadan and that is when I saw Umma serving this and it just brought back all the memories associated with Tharikachiyath.

Iftar & Ramadan in Yanbu:

I was dilly dallying between this recipe and the palivasal kanji ( porridge that we used to get from the local mosque) as that is something I loved and miss a lot more. But I haven’t been able to get around to make that and I think this is a more simple recipe 😛 As a kid I used to take a “thukupatharam” and go to the mosque and stand in queue to get our family share. Of course we siblings used to take turns and in a few years it became just the men’s task! 😀 I am sure those are from Tamil Nadu will know the significance of that Kanji.

Here is wishing all the readers of this wonderful space a month of Ramadan filled with piety and spirituality! I miss being with a larger family and all those iftar parties during this time. Life in Yanbu with just my partner is no fun compared to a houseful iftar! This event gives me the feeling of a family gathering for ifthar when I read every post. Jazaki Allahu khayran Lubna for this wonderful opportunity to be part of Joy from Fasting to Feasting IX.

Tharikachiyath | Tempered Semolina Milk

Yields: 3 glass

INGREDIENTS:

• 500 ml full fat milk
• 250 ml water
• 3 to 4 tablespoons semolina
• 2 to 3 tablespoons sugar
• 1/4 teaspoon cardamom powder
• A pinch of salt

TEMPER:

• 2 teaspoon ghee
• 5 to 7 cashews, split and chopped
• 8 to 10 golden raisins
• 2 tablespoons finely chopped onion

How to make Tharikachiyath

PREPARATION: 

• Boil milk and water in a sauce pan.
• Add semolina, cardamom powder, and sugar.
• Cook on low to medium flame and stir the mixture occasionally so that it doesn’t rise up.
• Once the milk settles to simmering and not rising, go ahead and prepare the tempering in another pan.
• Heat ghee, and fry the cashews and onions until the cashews are golden and onions translucent. The add raisins wait for them to puff up .
• Switch off the milk mixture and pour the prepared temper and mix well.
• Serve hot or in room temperature.

Notes:  

• Full fat milk can be replaced with light or even coconut milk
• This can be had totally sugar free too
• You can add a dash of saffron for a different flavour

Thank you Famidha for being part of this event and sharing this wonderful traditional drink.

You can find Famidha @ Twitter|Instagram|Pinterest
Back in,
2015 – Joy From Fasting To Feasting – VIII – Egg Rasmalai by Nusrath
2014 – Joy From Fasting To Feasting – VII – Vegan Tempeh and Jackfruit Curry from Arfi
2013 – Joy From Fasting To Feasting – VI – Sweet Potato Balls in Coconut Sugar Syrup from Tika