Aravanai
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 8 servings
- ½ cup Raw rice
- ½ cup Green gram Cheruparippu
- ½ cup Ghee
- 3 cup Jaggery (Sharkkara)
- ¼ cup Copra pieces
- ¼ cup Cashews — chopped
- ¼ cup Raisins Onakka munthiri
- ¼ cup Sugar candy Kalkandam
- ½ cup Coconut — grated
Preparation
Step 1
Lightly roast green gram, till a nice aroma comes and the colour changes.
Step 2
Wash rice and dal together.
Step 3
Heat up a pressure pan.
Step 4
Add rice and dal along with 2 cups of water.
Step 5
Close the cooker, keep the weight and cook upto 2 whistles.
Step 6
Allow it to cool.
Step 7
Add 1/2 cup of water to jaggery and heat on a low flame, stirring continuously, till the jaggery dissolves completely.
Step 8
Strain and add to the rice-dal mixture.
Step 9
Cook, adding ghee little by little.
Step 10
Add the copra fried in ghee.
Step 11
When the whole mixture becomes a mass, add cashew and raisins fried in little ghee.
Step 12
Take it off the heat.
Step 13
Add sugarcandy and freshly grated coconut.
Step 14
It can be made only with rice without adding dal. :- You can cook the mixture for just one whistle and if thus made, rice will be slightly grainy. :- You can add 1 cup of ghee and 4 cups of jaggery. :- You can omit coconut and sugarcandy.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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