Kodagu's Aati Payasa Is Known For Improving Digestion, Check Its Recipe

Aati is the fourth month of the traditional Indian solar calendar. It is considered an auspicious month in the Kannada culture in the Tulu calendar. With the onset of this month, the Aati Payasa desert is considered to be healthy and tasty for many Kannadigas. During this time, every house is filled with the fragrance of the plant Justicia Wynaadensis.

The dessert with the help of this plant is often prepared during this month. Apart from enriching taste, Aati Payasa has 18 great vitamins and minerals. this desert is rich in vitamins, antioxidants, and youth-retaining properties. It is made from the Justicia Wynaadensis plant also called Aati Soppu.

Justicia Wynaadensis plant helps in improving digestion, regulating body temperature, purifying blood and skincare. It helps in relieving menstrual pain, toothache, rheumatism, fatigue, colds, inflammation, fever, headache and stomach ache. On the 18th day of Aashada month which is called KAKKADA 18th, this plant emits a very pleasant and unique aroma, on this day the plant is harvested to make delicious desserts.

Ingredients

In the autumn months, this plant has a special smell. When this vegetable is cooked in water, the water turns dark blue. It adds a unique taste to the Aati Pyasa recipe. To make this recipe, you require Aati Soppu, one cup of rice, jaggery, ghee, cardamom and a little cashew.

Method of preparation

First, cook the Justicia Wynaadensis leaves in half a pot of water. After the water turns dark blue, the greens are extracted through a filter, leaving the water in dark blue.

Strain four cups of extracted juice to a kadai and bring it to a boil. Add one cup of soaked rice and wait until the rice is 3/4th cooked. Add Jaggery and cardamom powder to it and stir occasionally.

When the payasa is ready add freshly grated coconut roasted cashews and two tablespoons of ghee and turn off the flame.

Serve this payasa with honey and ghee as toppings for a better taste.

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