Gatlu
Telangana broken corn or sorghum porridge, a healthy staple.
About this dish
Gatlu is a rustic, nutritious porridge from the heart of Telangana, traditionally made with broken corn (mokkajonna) or sorghum (jonna). It was the primary energy source for farmers, providing sustained release of carbohydrates during long days in the fields. It is prized for its cooling properties when consumed with buttermilk and its ability to aid digestion.
Ingredients
The Grain
- 200g (1 cup) broken corn (corn grits) or sorghum (jonna ravva)
- 1 liter (4 cups) water
- 1/2 tsp salt
Flavorings
- 500ml (2 cups) fresh sour buttermilk
- 1 small onion, finely chopped
- 2 green chilies, minced
- 1 tbsp chopped fresh coriander
Method
- 1
Rinse the grains
Wash the broken corn or sorghum under cold running water 2-3 times to remove excess starch and any husk debris. Drain thoroughly before cooking.
- 2
Boil the water
In a heavy-bottomed pot, bring 1 liter of water to a rolling boil over high heat. Add the salt to the water once it starts bubbling.
- 3
Gradual addition
Slowly rain the grains into the boiling water while whisking or stirring constantly with a wooden spatula. This prevents the formation of lumps, which are difficult to break later.
- 4
Initial simmer
Reduce the heat to medium-low and cook uncovered for 10 minutes, stirring occasionally. The water will start to thicken as the grains absorb moisture and release starch.
- 5
Covered cooking
Cover the pot with a lid and cook on the lowest heat setting for another 15-20 minutes. The grains should be soft to the touch and the consistency should be like a thick mash.
- 6
Check for doneness
Press a grain between your thumb and forefinger; it should mash easily without a hard center. If it is still gritty, add a 1/4 cup of hot water and cook for 5 more minutes.
- 7
Cooling the Gatlu
Spread the cooked Gatlu in a wide bowl and let it cool to room temperature. This is essential if you plan to mix it with buttermilk, as hot porridge will curdle the dairy.
- 8
Mixing the base
Once cooled, break up any large clumps with a spoon. Gradually pour in the buttermilk, whisking until you achieve a smooth, drinkable or semi-solid consistency depending on preference.
- 9
Final seasoning
Fold in the chopped onions, green chilies, and coriander. These raw aromatics provide a necessary crunch and sharp contrast to the creamy, bland porridge.
Notes & variations
- For a savory twist, you can add a tadka (tempering) of mustard seeds and curry leaves.
- Traditionally, Gatlu is made a night in advance and allowed to ferment slightly for probiotic benefits.
- You can substitute buttermilk with plain yogurt whisked with water.
- Broken wheat (dalia) can be used as a substitute, though the flavor profile will shift.
Serve with
Spicy mango pickle (Avakaya) or roasted papad.
Cook's note
Always stir in one direction while cooking the grains to maintain a consistent gelatinization of the starch.