Avalose Podi (Avalose Powder)

Avalose podi (powder) is a traditional kerala snack… This snack can be eaten either as avalose podi, with sugar or banana or as avalose unda (ball)…. Here, I wish to introduce the easiest method of preparation of avalose podi in this page….

Ingredients:

<![if !supportLists]>1.     <![endif]>Rice flour ---------------------------------- 1 kilogram

<![if !supportLists]>2.     <![endif]>Grated coconut --------------------------1 to 2 cups

<![if !supportLists]>3.     <![endif]>Cumin seeds ----------------------------- 2 teaspoon

<![if !supportLists]>4.     <![endif]>Cardamom powder -------------------- ½ teaspoon

Preparation:

<![if !supportLists]>1.     <![endif]>Mix the rice flour and grated coconut well with hand and keep it aside for half an hour

<![if !supportLists]>2.     <![endif]>Heat a pan with thick bottom and put the mixture into it and stir well in medium flame

<![if !supportLists]>3.     <![endif]>Add cumin seeds and cardamom powder and stir well till it become golden brown colour

<![if !supportLists]>4.     <![endif]>Avalose podi (powder) is ready to serve

It can be served with sugar or with banana…..

If you wish to prepare avalose unda (balls), take jaggery and make a thick water of jaggery and sieve the same and pour the thick jaggery water into the avalose podi (hot), add 2 teaspoon lemon juice and mix well and make gooseberry sized balls…. Avalose balls (avalose unda) is ready ....

Before you leave this page, write your valuable feedback…. Your words are my inspiration….. Hope you enjoy eating avalose podi (powder) and avalose unda (balls)

Aval / Rice Flake / Flattened Rice Vilayichathu

Aval or Rice flake or flattened rice is a very nutritious item.  This contains iron, carbohydrates, etc… So today we are going to prepare aval vilayichathu, a sweet recipe with brown rice flake… It’s a common snack in Kerala…. Everyone will love the taste….

 

Ingredients:

1.     Aval / Rice Flake / Flattened Rice ------------------------1/2 Kilogram

2.     Grated coconut ----------------------------------------------- 1 to 2 cups

3.     Jaggery / Vellam / Sarkara --------------------------------- 1 – 1 ½ Kilogram

4.     Cashew nut ---------------------------------------------------- 10-15

5.     Raisins ---------------------------------------------------------- 10-15

6.     Water ----------------------------------------------------------- 3 cups

7.     Ghee ------------------------------------------------------------- ¼ cup

8.     Cardamom powder ------------------------------------------ 2 teaspoon

 

Preparation:

1.     Heat the pan and put the jiggery and water and allow it to boil and melt. After it melt fully, switch off the flame and sieve the water and keep it aside

2.     Heat another pan and pour ghee and fry cashew nut and raisins and keep it aside

3.     Heat a pan with thick bottom, and pour the jaggery water into the pan and allow it to boil and stir well, after the water boils, add grated coconut into the jaggery water and stir well in low flame

4.     Stir till the water content in the coconut goes, and the jaggery water become very  thick

5.     Take the pan out of the flame and allow it to cool for 5 minutes and then add rice flake / aval into the thick jaggery and coconut mixture and stir well

6.     Add fried cashew nuts and raisins and cardamom powder into the mixture and mix well

7.     Allow it to cool and serve as a snack

 

 

Notes:

·        We can prepare this snack and keep for more than a week, so after it cool down, put the aval vilayichathu in a good container and keep.

·        It can be served alone or with banana.

I am expecting your valuable feedback…. Your words are my inspiration….So don’t leave this page before you write your comments, suggestions or criticisms….

 

POTATO THEEYAL / POTATO VARUTHARACHA CURRY / POTATO KUZHAMBU/ POTATO KARAKUZHAMBU

 

Ingredients:

Potato   --------------------------------- 2 numbers (Chopped into medium sized squares)

Big Onion ------------------------------ 1 Medium sized

Small Onion (Shallots) --------------10 numbers

Coconut -------------------------------- ½ grated

Ginger ---------------------------------- 1 tsp

Garlic ----------------------------------- 1 tsp

Green chilli -------------------------- 3 numbers

Tamarind Juice---------------------- extract juice from a gooseberry sized ball

Chilli powder ----------------------- 1 tsp

Coriander powder ---------------- 2 tsp

Turmeric powder ----------------- ¼ tsp

Fenugreek powder -------------- a pinch

Garam masala ------------------- ¼ tsp

Pepper powder ----------------- ¼ tsp

Water ----------------------------- as per requirement

Salt --------------------------------- to taste

Oil ---------------------------------- 3 tbsp

 

Method of Preparation:

1.      In a pan, sauté (fry over medium heat) chopped onion for a few minutes

2.      Add potato, small onion (shallots), green chilli and  sauté it for some time

3.      Add ginger and garlic  and sauté well

4.      Add salt to taste

5.      Add chilli powder, coriander powder, and turmeric powder. Stir/Mix the contents properly

6.      Add tamarind juice and enough water to cover the ingredients and boil it in high flame  first and reduce the flame and cook well

7.      In another pan, fry the grated coconut into golden brown color, make it cool and grind it into smooth paste

8.      Add the coconut paste to the cooked potato

9.      Add Garam masala, pepper powder and fenugreek powder and boil for some time

10.             Check the salt and adjust to the taste

 

This can be served with rice, chappathi, rotti, naan, appam, paratha, idiyappam, etc.,