AVALOSE PODI (kerala traditional)

INGREDIENTS

coarse rice powder (puttu podi) 3 cups

grated coconut 1.5cup

cumin seeds 1.5 tsp

salt 1/2 tsp or as per taste

sugar as per taste

METHOD

Mix the ground rice powder,grated coconut,cumin seeds and salt.Keep it covered for an hour so that the moisture in the flour and grated coconut blends the mixture well.

Transfer this mixture in a uruli and dry roast on low medium flame with continous stirring(otherwise the flour may burn).It may take around 25-30 mins to get the light brown color and the rice flour and grated coconut gets nicely roasted.Switch off flame and let it cool.

Serve by sprinkling sugar or grated Jaggery

  Its time for jack fruit

   KUMBILAPPAM(chakka appam)

INGREDIENTS

Chakka/Ripe Jackfruit(chopped)  - 2 cups

Chakkara/Jaggery - 1 cup (according to your taste)

Grated coconut - 1cup

Rice flour (roasted) - 2 cups.

Cardmom (powdered) - 1/2tsp

Vazhana Ela or Banana leaves - as required.

INSTRUCTIONS

Melt jaggery to remove impurities in 1/2 cup of water.

Drain it and keep aside

Make a smooth paste of jackfruit pieces without adding water.

In a big bowl add jackfruit paste,jaggery syrup and coconut.

Mix well with your hands.

Add rice flour little by little and make a smooth dough.

It should not be too thick or too loose.

Now take the leaf(Vazhana leaf or banana  leaf) and make  cones with it and fill the dough inside.

Bend the top of the leaves and press inside to cover the top.

Steam it around 30-45 minutes or till its done.

A write up on fwd magazine on last month