A Navarathri festival favourite from childhood is ‘aval’, a simple, quick to prepare delicious snack. So, for the first day of the Saraswathie poosai, I would like to share this simple recipe for ‘Aval’.
I have always thought of ‘aval’ as a sweet snack, generally prepared during ‘home poosai’ (prayer ceremony) as a ‘prasadam’ (blessed offering), but I came across the Indore Kanda Poha a few months back and was happily surprised it was a savoury, breakfast food. Here though, I am sharing the traditional way it is prepared in north Sri Lanka.
Time taken: 10 – 15 mins
- Aval (flattened rice or puffed rice) – ½ cup
- Coconut – ¼ cup, scraped
- Sugar – 3 tbsp or Jaggery – 2 tbsp, chopped
- Crushed cardamom – 1 tsp
- Cashew nuts – 1 tsp, chopped
- Raisins – 2 tsp
- Rinse the ‘aval’ in a bowl of water and drain it.
- Add ¼ cup of hot water to the cleaned ‘aval’ and let it soak for 5 mins. Drain.
- Heat a pan on low heat and dry roast the coconut for about 2 mins.
- Add the jaggery or sugar to the pan and continue cooking for another 2 – 3 mins.
- Add the crushed cardamom to the pan and stir before adding the ‘aval’ to the pan. Mix well before removing from heat.
- Garnish with chopped cashew nuts and raisins.
Recipe source: Raji Thillainathan.