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.
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.
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.
How to Make Kobbari Atukulu | Aval Thengai Sadam
Kobbari Atukulu | Aval Thengai Sadam
- 2 Cups Thick Poha, Atukulu, Aval
- 1/2 Cup Grated Coconut
- 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
- Wash the poha under running water and set aside in a colander for 30 to 45 minutes to drain well.
- In a kadhai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add udad dal and chana dal.
- Fry till light golden brown.
- Add cashew pieces and stir-fry for a few seconds.
- Add split red chillies, curry leaves and asafoetida.
- Stir-fry for 5 to 10 seconds.
- Add grated coconut and stir-fry for 2-3 minutes.
- Add salt and mix well.
- Add the drained poha and mix well with a light hand.
- Serve with some papad or potato crisps on the side.