Aval Nanachathu/Beaten Rice snack with Jaggery and coconut
in Authentic, Aval/Poha/Beaten Rice, Cardamom, Easy Peasy, Grandma's, Kerala Dishes, Snacks on Wednesday, September 28, 2011
This is one of the simplest snacks ever, and makes me nostalgic. My granny used to make this as our evening snack. Out of the school bus my sister and I would fly up the stairs to our house, and right on to the dining table laden with snacks. Gee! Do you remember how hungry one is coming back from school? Oh! I would be so famished, I would grab any food in front of me forgetting I had not even washed my hands. Ok.. don’t tell my daughter I told you that.
Aval (beaten rice) used to be catered to my family by Muthu. He was a Tamilian lad, probably a young man now and if you reading it Muthu, thank you. How some food and flavors bring back memories of a different place and some people ceases to surprise me. I have never thought of Muthu until just now when I start to write about Aval.
A lot of brands now sell aval but while I was growing up it was a rarity. Muthu would come in his mundu and shirt just when we needed aval and it never went without a comment from my mom “I wonder how he knows that I have just finished my stock of Aval.”
It is best when you take this with some plantain.
Ingredients:
Aval/Beaten rice- 2 cups
Grated Jaggery- 1 cup
Grated coconut- 1 cup
Jeera/Cumin- 1 tsp
Cardamom powder- 1/4 tsp
Method:
1.Mix the grated coconut and jaggery well using your fist.
2.Throw in the jeera and cardamom and mix again.
3.Mix in the aval using your hands, as if you are kneading the dough, until everything is mixed well.
4.Keep it closed for some time till the aval absorbs all the moisture and becomes soft and puffs up.
Notes:
1.I used brown poha/aval.White one is fine too.
2.If you don't have jaggery, use white/brown sugar.
3.Do not add any water at all.If you are in a hurry just sprinkle a few spoons of milk.
4.Fresh grated coconut works best for this, since the moisture from coconut plays a major role in softening the aval.
Aval (beaten rice) used to be catered to my family by Muthu. He was a Tamilian lad, probably a young man now and if you reading it Muthu, thank you. How some food and flavors bring back memories of a different place and some people ceases to surprise me. I have never thought of Muthu until just now when I start to write about Aval.
A lot of brands now sell aval but while I was growing up it was a rarity. Muthu would come in his mundu and shirt just when we needed aval and it never went without a comment from my mom “I wonder how he knows that I have just finished my stock of Aval.”
It is best when you take this with some plantain.
Ingredients:
Aval/Beaten rice- 2 cups
Grated Jaggery- 1 cup
Grated coconut- 1 cup
Jeera/Cumin- 1 tsp
Cardamom powder- 1/4 tsp
Method:
1.Mix the grated coconut and jaggery well using your fist.
2.Throw in the jeera and cardamom and mix again.
3.Mix in the aval using your hands, as if you are kneading the dough, until everything is mixed well.
4.Keep it closed for some time till the aval absorbs all the moisture and becomes soft and puffs up.
Notes:
1.I used brown poha/aval.White one is fine too.
2.If you don't have jaggery, use white/brown sugar.
3.Do not add any water at all.If you are in a hurry just sprinkle a few spoons of milk.
4.Fresh grated coconut works best for this, since the moisture from coconut plays a major role in softening the aval.
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