Aval Vilayichathu

Ingredients

---------------

• Aval (poha) - 2 cups
• Grated coconut - 1 cup
• Ghee - 3 tbsp
• Jaggery - 1 cup
• Water - 3/4 cup
• Jeera - 1 pinch
• Cardamom powder - 1/2 tsp
• Dry ginger powder (chukku podi) - 1/2 tsp
• Cumin powder - 1/4 tsp
• Raisins - few
• Nuts - few
• Pottu kadala (roasted bengal gram ) - 3 tbsp
• Black sesame seeds (ellu ) - 1 tbsp

Method

----------

1. Melt 1 cup jaggery in 3/4 water and make jaggery syrup(sakkarapani). 
2. Heat a pan .Add ghee, jeera, pottu kadala, nuts, raisins and sesame seeds and take out.
3.  In the same pan add jaggery syrup and boil it it reaches 1 string consistency ( otta nool parivum- the syrup should form a string when you stretch between your thumb and index finger).
4. Add grated coconut and mix well and add cardamom,jeera and chukku podi.
5. Now add aval(poha) and mix.
6.  Add fried ingredients and mix well.
7. Can be eaten alone or with cheru pazham (plantain)

Notes

--------

1. Can be stored for long time if kept in refrigerator.
2. The consistency of jaggery syrup is very important.If it is too thick it makes the aval hard
3. Red poha (chuvanna aval) is best for this recipe.