Kobbari Atukulu | Aval Thengai Sadam: Krishna Janmashtami Recipe

Today I am presenting Kobbari Atukulu or Aval Thengai Sadam. It is essentially Kobbari Annam (Coconut Rice) made with Atukulu instead of rice. I made it  as a part of naivedyam for Sri Krishna Janmashtami. Also called Gokulashtami in Maharashtra and Krishnashtami in South India, this festival celebrates the birth of Lord Krishna.

Kobbari Atukulu | Aval Sadam

Krishna is said to be very fond of Atukulu, Poha, Aval, or Beaten Rice, and so dishes centered on this ingredient are a key part of the naivedyam on Krishna Janmashtami.

I have already written about Atukula Paramannam | Aval Payasam, Vella Aval | Bellam Atukulu, Mosaru Avalakki | Atukula Daddojanam, and other dishes in this post on recipes for Krishnashtami.

Other traditional offerings include butter, milk, curd, and an assortment of munchies like Thattai | Chekkalu, Seedai, Murukku, etc.

On Gokulashtami, Sri Krishna is worshipped as Balagopal and as such is offered all things that young children may like.

Also, all naivedyam is offered in the evening of Janmashtami and savoured the next day as Krishna was born at night.

I made Kobbari Atukulu | Aval Thengai Sadam this year for Gokulashtami because I love it’s savoury taste. Also it is lighter on the stomach that the traditional Coconut Rice and so that’s a bonus as well.

Kobbari Atukulu Annam

How to Make Kobbari Atukulu | Aval Thengai Sadam

Kobbari Atukulu | Aval Thengai Sadam
Print
Kobbari Atukulu | Aval Thengai Sadam 
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Kobbari Atukulu or Aval Thengai Sadam is the traditional coconut rice made with beaten rice instead of rice. It is one of the items you can make as naivedyam for Krishna Janmashtami.

Course: Breakfast, Main Course
Cuisine: Andhra Recipes, South Indian, Tamil Nadu
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Thick Poha, Atukulu, Aval
  • 1/2 Cup Grated Coconut
For Tempering
  • 1 tbsp Oil Sesame preferred
  • 1 tsp Udad Dal, Minapappu
  • 1 tsp Chana Dal, Senaga Pappu
  • 1 tsp Rai, Avalu
  • 8-10 Cashews, Broken to Quarters
  • 3-4 Red Chillies
  • 8-10 Curry Leaves
  • 1 Pinch Asafoetida, Hing, Inguva
  • Salt to Taste
Instructions
  1. Wash the poha under running water and set aside in a colander for 30 to 45 minutes to drain well.

  2. In a kadhai, heat the oil.

  3. Add mustard seeds and wait till they splutter.

  4. Add udad dal and chana dal.

  5. Fry till light golden brown.

  6. Add cashew pieces and stir-fry for a few seconds.

  7. Add split red chillies, curry leaves and asafoetida.

  8. Stir-fry for 5 to 10 seconds.

  9. Add grated coconut and stir-fry for 2-3 minutes.

  10. Add salt and mix well.

  11. Add the drained poha and mix well with a light hand.

 

Aval Thengai Sadam | Kobbari Atukulu
Aval Thengai Sadam | Kobbari Atukulu

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