Today I present Timmanam | Kobbari Payasam made for the festival of Atla Taddi. Also called Undralla Taddi, this is a very important festival in Andhra Pradesh. Falling on October 8, 2017, in North India, Atla Taddi is celebrated as Karva Chauth.
Celebrated on Asvayuja Bahula Tadiya as per the Hindu calendar, Atla Taddi is observed by married women for the well-being of their husbands and by unmarried girls for a good husband. It is a day that is marked by both religious ceremonies and a lot of fun.
On the previous evening, the women kick-off the celebrations by adorning their hands decorated by Gorintaaku (Mehendi). The next day starts very early during Brahma Muhurtam. After the ritual head bath and prayer, they have rice cooked the previous day along with perugu (dahi) and a pachadi (typically Gongura Pachadi). All this has to be completed before sunrise.
Then for the rest of the day the ladies fast (no food or water) till the evening moonrise. In the evening, the ladies perform Gauri Pooja and offer Atlu (dosas) as naivedyam along with Kudumulu/Undrallu. These are then distributed to other ladies as Vayanam. The ladies then wait for moonrise, and after having seen the moon they break their fast with these dosas, Pala Thalikalu, and Undrallu | Kudumulu.
In the Vizag-Vizianagaram district where my mother grew up an important dish made on Atla Taddi is a simple rice and coconut payasam called Timmanam. Also referred to as Kobbari Payasam, this is a super simple dish to make and very very delicious.
Given that women fast very seriously on Atla Taddi, Timmanam is a very nutritious way to break the fast.
How to Make Timmanam | Kobbari Payasam
This is the recipe for Timmanam is a very simple kheer-like dish made with rice, coconut, milk and sugar. Also called Kobbari Payasam, it is an important dish for Atla Taddi, Andhra's own Karva Chauth.
- 1/2 Cup Rice
- 1/2 Cup Grated Coconut
- 2 Cups Milk
- 1/2 Cup Sugar
- 1/2 tsp Cardamom Powder
- 1 tsp Ghee
- 3 tsp Cashew Pieces
Wash the rice well and soak it in 1 cup water for 1 hour.
After 1 hour, drain the water from the rice.
Grind the rice and the grated coconut with a little water to a smooth paste.
Bring the milk to a boil.
Reduce the heat so that the milk is just simmering.
Now add the coconut-rice paste and mix well.
Over low to medium heat, cook this mixture till it thickens and the raw smell of the rice disappears. The consistency will be like a thick porridge.
Now add the sugar and cardamom powder.
Turn off the heat.
In a ladle, heat the ghee.
Add the split cashews and fry till light golden brown.
Add the cashews to the Timmanam.