Traditional Vellam Aval Recipe for Krishna Jayanthi and Gokulashtami

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Vellam Aval, also known as Jaggery Poha, is a traditional and simple South Indian dish made with flattened rice (poha), jaggery, and coconut. It is a popular breakfast or snack option, especially during festive seasons. The combination of the sweetness from the jaggery and the crunch from the coconut creates a delightful flavour profile that is both comforting and refreshing.

Details

Course Breakfast/Snack
Cuisine South Indian
Servings 4-6 people
Preparation Time 10 minutes
Cooking Time 15 minutes
Calories Approximately 250 per serving

Ingredients

  • 1 cup poha (flattened rice)
  • 1 cup jaggery, grated
  • 1/2 cup grated coconut
  • 1/4 cup ghee or vegetable oil
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon salt
  • Chopped nuts or dried fruits (optional, for garnish)

Method

  1. Rinse the poha in water and soak it for about 5 minutes until it becomes soft. Drain the water and set the poha aside.
  2. In a pan, heat the ghee or oil over medium heat. Add the grated coconut and sauté until it turns lightly golden.
  3. Add the grated jaggery to the pan and stir until it melts and combines well with the coconut.
  4. Add the soaked poha to the pan and mix well with the jaggery-coconut mixture.
  5. Add the cardamom powder and salt, and mix everything together.
  6. Cook for about 5-7 minutes, stirring occasionally, until the poha is well coated with the jaggery mixture.
  7. Remove from heat and garnish with chopped nuts or dried fruits if desired.
  8. Serve warm or at room temperature.

Special Note

Vellam Aval holds a special place in many South Indian households, particularly during festivals like Navratri or Diwali. The simplicity and sweetness of this dish make it a comforting treat that brings family and friends together. I have fond memories of enjoying this dish during my childhood, and it continues to be a favourite in our household, especially on special occasions.

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