Traditional south indian rice dishes recipes – Sravana Maasam sacred foods / Prasadalu

Sravana maasam is the most important month marked in the Hindu calendar. People who reside in Karnataka, Andhra Pradesh and Maharashtra will celebrate this month as festival. Every day in this month signals the start of chaturmasyam in August. Women who perform vrathams in this month will grant with prosperity and happiness. On this auspicious day people worship godess Vara lakshmi devi. So while doing pooja or worshiping people prepare lots of sacred foods or prasadalu in the name of goddess lakshmi devi.

Traditional south indian rice dishes recipes


Taking this as an opportunity I have started presenting you the top most varieties of popular rice dishes which are mostly prepared as sacred food in Sravana maasam for goddess lakshmi devi. I have given three recipes that made with rice as a key ingredient. Two are of sweets and one is rice item. Do you want to check the recipes? Then why delay start gathering the items and cook the items. Offer the goddess vara lakshmi devi with nice sweets.

Kobbari boorelu

Kobbari boorelu


Kobbari boorelu is a famous coastal andhra recipe that is made as offering for gods during festive time. Usually the people buy these types of sweets in shops because they might not know the recipe or time to cook. But my recipe will let you start cooking immediately and allow you to offer the goddess with tasty sweet. There are lot of varieties and ingredients used in making of boorelu. I have choosen the rice, coconut grate and jaggery as key ingredients in preparing the Kobbari boorelu.


  • Fresh coconut grate – 2 cups
  • Jaggery grate – 3 cups
  • Elachi – 2
  • Oil (required for deep fry)
  • Black gram dal – 1 cup
  • Rice – 1 cup
  • Ghee – 2tbsp
  • Salt (required) or 1 pinch

How to cook Kobbari boorelu


Step 1: Soak the rice and black gram dal separately in two bowls for at least 4 hours.

Step 2: Grind these soaked rice and black gram into fine paste.

Step 3: Add a pinch salt to the paste and collect it into a bowl. Keep a side.

Step 4: Keep a pan on stove and add ghee to it. Heat the ghee in a low flame.

Step 5: After add the coconut grate to the ghee and fry it slowly by stirring.

Step 6: Allow it to fry till the dry smell goes out from it.

Step 7: Now add jaggery grate and elachi powder to the dry coconut mixture.

Step 8: Mix all the ingredients by stirring slowly. Don’t forget to do all this in simmer.

Step 9: After some time you can observe the mixture is getting thick.

Step 10: Turn off the flame and collect the whole mixture in a bowl.

Step 11: Let the mixture gets cool. Now start making balls with this mixture.

Step 12: Heat the oil in other pan.

Step 13: Now take one ball which you made with the coconut mix.

Step 14: Dip this ball into the grinded paste that you made first.

Step 15: Immediately put the ball into the hot oil. Follow the procedure for remaining balls also.

Step 16: Now fry the balls nicely in the oil till they becomes golden in shade.

Step 17: Hot hot Kobbari boorelu are ready.

Kobbari boorelu is mostly prepared in Andhra and some of the places in Karnataka. Adding of fresh coconut will makes the boorelu still soft and gives a nice bite when you eat. Start preparing and offer the goddess with tasty kobbari boorelu.

Citron / Dabbakaya Pulihara

Dabbakaya Pulihara


Hope you have prepared lot of rice varieties like mango rice, coconut rice, lemon rice, mustard rice, puliyogre etc. You can find Dabbakaya or citron in the fruit store now-a-days am I right. Yes Dabbakaya is most similar to lemon but the difference rise in the size. While coming to the taste its bit sweet and sour unline lemon. After hearing the work Dabbakaya one more item dabbakaya pickle strike my mind. But I am not going to discuss that with you for now will carry out this in pickle section. Now the hot topic is how to cook Dabbakaya Pulihara and offer the goddess lakshmi devi in this Sravana masam or varalakshmi vratham. It is easy and quick to prepare this item. Start going through the procedure and ingredients.


  • Rice – 1 glass
  • Dabbakaya juice or citron juice – 1/4 glass
  • Fried Seasame powder – 1tbsp
  • Ground nuts – 3tbsp
  • Green chili – 6
  • Red chili – 3
  • Black gram dal – 2tbsp
  • Chana dal – 2tbsp
  • Mustard seeds – 1tbsp
  • Dry Coconut grate – 2tbsp
  • Oil – ¼ cup
  • Turmeric (required)
  • Salt (required)
  • Curry leaves

How to prepare Citron / Dabbakaya Pulihara


Step 1: Wash the rice nicely and cook the rice by adding two glass of water.

Step 2: Take the cooked rice into a wide plate and allow it to get cool for 15 mins.

Step 3: Now keep a pan on stove add oil to it. Heat the oil in low flame.

Step 4: Add mustard seeds, chana dal, red chili, black gram dal, green chili, curry leaves, groundnuts into the oil.

Step 5: Pop them nicely and pour the entire liquid along with oil into the rice.

Step 6: Add pinch of turmeric, salt, seasame powder and dabbhakaya juice to it.

Step 7: Mix the rice nicely so that all the other ingredients dissolve.

Step 8: Finally add coconut grate also to the rice and mix clearly.

The dabbhakaya rice is ready. Soft, fluffy and nice cooked rice with spicy and tangy rice for extra punch or mixing the rice while it is hot are the key things one should follow while preparing this dish. Dabbakaya is called as an Indian grape fruit which is having lot of health benefits. It consists of rich vitamin c that promotes cardio vascular health. The antioxidants help in preventing the colon cancer and lung infections. Eating of Dabbakaya pulihora lowers the cholesterol and improves the immune system.

Cracked rice Payasam / Rawa payasam

Cracked rice Payasam


Ravva payasam or rava payasam or cracked rice payasam is special dish prepared in south india. A sweet recipe that comes with minimal ingredients that gives awesome taste. It doesn’t involve constant stirring to avoid lumps and achieve a smooth finish. This payasam is decorated with roasted raisins and nuts. Offer this tasty sweet ravva payasam to the goddess lakshmi devi on the occasion of varalakshmi vratham in sravana masam.


  • Cracked rice (biyyam rawa) – ½ glass
  • Boiled Milk – 2glass
  • Water – 2glasses
  • Ghee – 2tbsp
  • Cashew nuts – 1tbsp
  • Sugar – 1 ½ glass
  • Almond – 3
  • Dry grapes – 1tbsp

How to make Cracked rice Payasam / Rawa payasam


Step 1: Take a pan adds some ghee to it. Allow it to get hot in low sim.

Step 2: Add cracked rice to the hot ghee and fry it till the rice becomes light brown in color.

Step 3: Turn off the flame and collect the rice into a bowl.

Step 4: Put some more ghee to the same pan and heat it. Add cashew nuts, dry grapes and almonds to the hot ghee.

Step 5: Fry them nicely. You can Adour some flavors while stirring these items.

Step 6: Collect these also into a bowl and keep a side.

Step 7: Take thick bottom vessel and add fried cracked rice, water and boiled milk to it.

Step 8: Keep the vessel on the stove and turn on a low flame.

Step 9: You can observe the cracked rice / biyyam rawa started boiling in the water.

Step 10: Later add remaining ghee, dry grapes, cashew nuts, almond and sugar to the boiled cracked rice.

Step 12: Sugar will get melt into the cracked rice and forms like a liquid or payasam.

Step 13:  Turn off the flame and serve it into a serving bowl.

Tasty Ravva payasam or cracked rice payasam is ready now.


  • If you want you can add few saffron strands are added to the payasam.
  • For great flavor you can also add strong fat milk.
  • At the end of cooking ravva payasam you can add 3tbsp of condensed milk. If you add condensed milk you need to reduce sugar.
  • For garnishing use pistachios and rich slivered almonds.