How are you all? We have been erratic updating this site - being busy myself, and Sunitha moving to a new city. Nevertheless, since blogging is a lot of fun for me, I wanted to share something that I made a while ago. It’s a familiar food for most South Indians, and for me it is yet another food that brings back fond memories. Nostalgia!
Desserts after a main course is common but after a breakfast? Well, sure why not! Every breakfast party in Hindu-households in Kerala has one. Story of our culture: Every celebration in a family spans over a week even if there are no religious rituals to perform or ceremonies to conduct. You ask why? It is because we invite family and friends over who will stay over even if space is crammed and the noise can wake up the dead.
So then, if there are so many people then there must be a lot of women too right? Yes, and when women in the days got together what to they do? But of course, cook! Like all mothers, they will hang out in the kitchen and cook for the neighborhood. Cooking itself becomes a celebration. To add to it being a vacation they treat every meal to become special. How they make all this happen? On top of a carbohydrate rich idli breakfast they will serve beaten rice mixed with jaggery, spiced with ginger, all of it toggled together with a generous portion of sweet, toasted, aromatic coconut. This aval varattiyathu smells like the food fit for gods.
Aval Varattiyathu! Serve it after a spicy breakfast of idli and sambar and the children who hate idli can skip the main course and relish the second. For creating such an awesome recipe is why we love our mothers as much. My granny and mom continue to make heaps of this and store away for weeks. The family snacks on it with evening tea too.
A bite of nuts in between is awesome !
If you like jaggery and beaten rice, you must try this ;-)
Ingredients:
Jaggery- 200g/ 1cup grated
Aval/Poha/beaten rice- 2 cups
Coconut, grated-2 cups
Cardamom Powdered- 1 tsp
Cumin seeds-2 tsp
ginger powder- 1/4 tsp
Roasted pottukadala/kadalapparippu(optional)-3 Tbsp
Cashews(optional)- 3 Tbsp
Method:
1.Melt the jaggery after adding a couple of spoons of water and boiling it.Sieve out any dirt and continue to boil till it reaches one thread consistency.
2.Add the grated coconut and mix well. Continue to stir till all the water is absorbed from the coconut.(this step is crucial if you are planning to store your "varattiyathu" for a while.
3.Now add the aval and the spices and mix well. Also you could add the casgews and the kadalapparippu at this time(if you are adding any)
4.Switch off the heat and let it cool completely before you store this in an airtight container.
5.Serve with plantain or as it is.
Notes:
1.If the jaggery is more, sprinkle a spoon or two of granulated sugar and mix well. This will make it get dried faster.
2.If you wash the aval before using, let it dry completely before making this.
Contributor: Namitha
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