Aval Velayichathu is normally prepared onetime and served for many days by preserving in an airtight container. It can either be considered as a morning breakfast or evening teatime snack. There is also a simpler version of this cuisine which cannot be preserved, which is commonly known as Aval Nanachathu. However, our concentration is on Aval Velayichathu.
Ingredients
Rice flakes (from red rice) 1 kg
Grated coconuts 8 to 9 cups
Jaggery 1½ kg
Powdered Cardamom 3 teaspoons
Cumin Seeds 3 teaspoons
Dried Ginger Powder 1½ teaspoons
Ghee – 2 tablespoon
Water as required
Method § Heat a nonstick pan and lightly roast cumin seeds and keep aside; in the same frying pan roast rice flakes to crisp and keep aside. § In the same pan add grated coconuts and fry on low flame; keep stirring until it turns light brown; keep aside. § In a saucepan boil water and jaggery; let jaggery dissolve and remove impurities; further boil the solution to a thick syrup. § Remove jaggery syrup to a large vessel, add grated coconuts and stir well to mix. § Add roasted rice flakes, roasted cumin seeds, ginger powder, and cardamom powder to jaggery syrup and stir well to mix. § Pour ghee over the mixture and mix once again. Serve with bananas. |
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