AtuKulu Payasam

Atukulu, know as habalapethi in Sinhala is a very versatile ingredient. It can be a very satisfying breakfast item, snack or even an amazing dessert. Growing up my mom would make it as an evening snack. Soaked, drained and with some freshly grated coconut and some coconut tricle ( coconut honey). It was divine. After I met my husband I learned several other ways this ingredient used across India. Poha, or Atukulu upma, and payasam.

We camped outside in our backyard this weekend. So after we woke up this morning I decided to make quick poha at home. I soaked a little more than I should, so with the remaining atukulu I made a payasam. Unfortunately I forgot to take pictures while making it but was able to save some payasam to take a picture of the final product.

I will tell you how I made it.-

First I sautéed some cashews with a little bit oil, I used coconut oil. Then I added some (about half a cup) grated coconut. I only had dried coconut. Fresh would work well as well. Once all sautéed a little bit, coconut getting a bit brown along with the cashews I added some raisins. Then the atukulu. I had about a cup of soaked and drained atukulu. Then mixed all together with about a half a cup of jaggery powder. You can use coconut honey or sugar here as well. All to personal preference. Mix it all together and add a cup and half of milk. You can add more if you like a runny consistency. Either way the payasam will get thicker as it get cold. I let the milk boil for about 5 mins, occasionally stirring. Then add a pinch of cardamom and turn the heat off. A good spoon of ghee to round it all up and you have a quick and easy dessert or a snack.