May 23, 2018

Aval Vilayichathu

It is strange how certain food items which did not feature in your favorite list until a few years back, crawl in to the list to remain there. Aval is one such item that made it to the list. I keep wondering why I never attempted making aval vilayichathu earlier! As the name suggests, this dish has its origin in Kerala. It is simple to make, tastes good and above all can be stored for atleast two weeks. It is sweet, leaves behind a happy tummy and all you need is a banana or two to accompany it. Absolutely perfect for the tiffin boxes - kids and adults will enjoy alike.

  1. Brown Aval/Poha/Rice flakes – 250 gms
  2. Jaggery – 250 gms
  3. Coconut – 2 cups grated
  4. Water – 1 cup
  5. Cardamom powder – ½ tsp
  6. Dry ginger powder – ¼ tsp
  7. Channa Dal – 4 tbsp
  8. Black sesame seeds – 2 tsp
  9. Cashewnuts – 2 to 3 tbsp
  10. Ghee – 2 tbsp
  • Boil water along with jaggery cubes and let it dissolve completely. Strain to remove impurities.
  • Heat ghee in a deep bottomed pan. Fry the cashewnuts till golden and set it to drain on tissue. 
  • Fry channa dal until it turns brown in color and set it to drain.  Fry sesame seeds until lightly crisp.
  • Pour the jaggery mixture into the same pan. Add the coconut and on medium flame boil until bubbles appear. 
  • Turn off the flame and add aval, dry ginger powder, cardamom powder, channa dal and cashewnuts. Mix well and turn off the flame.
  • Serve along with banana. This can also be stored in air tight container or refrigerated.

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