Kobbari Atukulu | Aval Thengai Sadam
Kobbari Atukulu or ThengaiAval is the traditional coconut rice made with beaten rice instead of rice. This Coconut Poha is easy to make, delicious and makes for a great breakfast or a light lunch. It is one of the items you can make as naivedyam for Krishna Janmashtami.
Ingredients
- 1 Cup Poha (Jada Poha, Aval, Atukulu, Avalakki)
- 1/4 Cup Coconut (Grated)
For Tempering
- 1 tsp Oil (Sesame Oil or Coconut Oil preferred)
- 1/2 tsp Rai
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 1 tbsp Peanuts (You can use split cashews as well)
- 1 tsp Green Chillies Finely Chopped
- 1 Pinch Asafoetida, Hing, Inguva
- A Few Curry Leaves
- Salt to Taste
Instructions
- Wash 1 Cup Thick Poha under running water and set aside in a colander for 10 minutes so that all the excess water drains out.
- In a kadhai, heat 1 tsp oil. We use sesame or coconut oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 1 tsp udad dal, 1 tsp chana dal and 1 tbsp peanuts.
- Stir-fry till the dals are golden brown.
- Now add 1 tsp finely chopped green chillies (or 2 split dried red chillies), a few curry leaves and a pinch of asafoetida.
- Stir-fry for 5 to 10 seconds.
- Add 1/4 cup grated coconut and some salt. Stir-fry for 1-2 minutes.
- Add the drained poha and mix well with a light hand.
- Serve warm Kobbari Atukulu or Coconut Poha immediately.
Notes
- Always use the thick poha to make this dish. If you use thin poha, the poha becomes soggy on washing.
- Make Kobbari Atukulu just before you are ready to serve it as it dries out quickly.
- If you have made it in advance and it has become dry, sprinkle a little warm water and mix well before serving.
Nutrition
Calories: 281 kcalCarbohydrates: 45 gProtein: 6 gFat: 9 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 9 gTrans Fat: 2 gCholesterol: 0.3 mgSodium: 1190 mgPotassium: 117 mgFiber: 4 gSugar: 2 gVitamin A: 385 IUVitamin C: 31 mgCalcium: 31 mgIron: 1 mg