A Poha and Coconut Treat From Kerala

Shinu Ramachandran introduces us to aval nanachathu, a 4-ingredient no-cook recipe that is a teatime staple in many homes in Kerala.

I am an average cook.

I see a complicated recipe and I walk a mile in the other direction. But, if I see a recipe with simple ingredients and techniques, it’s always a yes from me. Simplicity is the key to everything that I cook. My grandmother was the queen of simplicity. She could pick up a few ingredients and turn them into something delicious in a heartbeat.

One of my favourite dishes, especially when I am craving something sweet, is aval nanachathu, an evening snack that my grandmother often made to keep us children quiet until dinner.

Aval, also known as poha in the western part of the country, are flattened rice flakes. Nanachathu simply means moistened. This quick, no-cook recipe is made by moistening rice flakes with fresh, juicy, grated coconut, sweetened with grated jaggery and flavoured with cardamom powder. 

A popular snack in many houses in Kerala, and loved equally by kids and adults, it also finds its place as prasadam in many temples. Legend has it that Kuchela (Sudama) carried some flattened rice flakes wrapped in cloth as a gift, when he went to meet his childhood friend Krishna. It was all he could afford. Krishna was so pleased, he blessed him with eternal happiness and prosperity. On Kuchela Day, observed as the day that Kuchela met Krishna, aval is offered to Krishna, and a version of aval nanachathu (with ghee, dry ginger and cumin) is given as prasadam at many Krishna temples in Kerala.

Another version of this recipe is also made with melted jaggery, ghee and dry fruits, but I prefer my grandmother’s simple no-cook version.

This sweet, mildly flavoured humble snack is my go-to dish on a lazy day. The red aval with its contrasting splatter of white coconut, makes for a soothing picture, while the dish’s subtle sweetness lends a comforting touch. It evokes memories of sitting under jackfruit trees, outside my grandmother’s kitchen, enjoying every bite, and then running out to play with my cousins, heart happy.

RECIPE FOR AVAL NANACHATHU 

Ingredients
1 cup red rice flakes
1 cup fresh grated coconut-
¼ cup grated or powdered jaggery
1 piece crushed cardamom

Method
In a strainer, give the rice flakes a quick rinse. Remember to make it quick so that the rice flakes don’t become soggy.
Now, in a mixing bowl, add the red rice flakes, grated coconut, grated jaggery, cardamom powder and mix well.
Start mashing all the ingredients together with your fingers. This will start releasing the milk from coconut and moisture from the jaggery and start to moisten the rice flakes. Keep mashing it for two minutes till everything comes together like a soft mixture. The key lies in using fresh juicy grated coconut so that the coconut milk is released.
Once the rice flakes feel soft, pat the mixture evenly in the bowl.
Keep covered for 10 minutes to let the moisture and flavours seep in a bit more.
Sprinkle a bit of grated coconut on top, as a garnish, and it is ready to be served as an evening snack along with a cup of hot tea.

Shinu Ramachandran is a creative soul who loves dabbling with words, reading by the window, sipping coffee, and watching sunsets in different parts of the world.

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