Aval means poha, Aval is the tamil word for poha. Puttu is prepared from aval too is often served for neivaidiyam which is offering or prasad to god. One can find this in Navarathri kollus preparation where diety is offered a neivaidiyam each day. Its sweeter compared to other puttus like rice puttu and ragi puttu due to the use of jaggery and is tasty to eat.Ingredients:
1 cup - aval (poha)
1 cup - jaggery
¼ tsp - turmeric powder
2-3 spoons - ghee
cardamom powder - 3 pinches
grated coconuts- 2 tbsp
cashews- 9-10
salt to taste.
Method:
- Fry the aval in the oil until it turns brown.
- Powder it in the blender (mixie).
- Take 2 cups of water, add a pinch of salt, and turmeric powder and boil the water.
- Sprinkle the hot water on the powdered aval.
- Boil the jaggery in one cup of water until it completely dissolves.
- To ensure proper consistency, take a little sample of the boiled jaggery and pour it in cold water.
- Now, take the jaggery syrup and drop it on the counter top.
- It should make a “thud” sound.
- Now add the moist aval to the jaggery syrup.
- Fry coconuts and cashews in ghee and add it to the aval with cardamom powder.
- Grated coconut can also be sprinkled on the top of it.
Making Time: 20 minutes.
Serves: 3 persons.
Shelflife: 1 day (best fresh).
Note: Add the water when its hot to get a soft puttu. Dont cook the jaggery beyond dissolving level.
Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.
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