aati payasa
sweet porridge made on 18th of ashada in Coorg region of Karnataka. It is made from the juice of justicia wynadensis, which is believed to have 18 medicinal properties mainly acting on the digestive system and urinary system.
Cooking Time
40min
Prep Time
20 min
Serves
4
Categories
Breakfast
Desserts
Side Dish
Cooking tools used
Pressure Cooker
Cuisines
Indian
Indian - Karnataka
Indian - Kerala
Indian - Malabar cuisine
Ingredients
Main Section
Aati Leaves
45-50
sprig
Justicia wynadensis. Cut the stem into pieces of 3 inches. And seperate the leaves.
Jeera rice
250
gms
Soak it overnight
cashews
1
cup
raisins
1
cup
coconut (grated)
2
cup
jaggery
150
gms
ghee
1
cup
Step 1
Aati leaves juice/decocotion- boil aati leaves and stem in 4 to 5 glasses of water. The decocotion is dark voilet in colour
Step 2
In a pressure cooker take the soaked rice along with the prepared bright voilet colour decocotion and cook it for about 10 mins.
Step 3
Meanwhile in a big vessel take ghee and roast cashews and raisins. Then add the cooked rice and mash it roughly.
Step 4
Add te remaining decoction and keep stirring. Add coconut and jaggery.
Cook for about 15 mins.
