Aval is one of the important savory made during Navarathri. In Sri Lanka, aval from the traditional red rice is very common (actually I have never seen the white aval there). Aval is the beaten rice/flattened rice. Please see http://en.wikipedia.org/wiki/Flattened_rice for more information.
- ½ cup red aval
- about ¼ cup dark brown sugar (or jaggery)
- 3 – 4 tablespoons shredded unsweetened coconut
- pinch of salt (optional)
- Wash aval thoroughly in cold water multiple times
- Squeeze the water and let stand for about 15-20 minutes.
- Mix in salt, brown sugar/jaggery, and coconut
- Serve immediately.
- Source: My Original
Note: Do not leave aval in water (as in a bowl of water). If you do, it will become grainy. The reason to squezze the water out and leaving for 15 or more minutes is to let the aval get soft.
With Navarathri coming, I thought of making some of the traditional dishes for the pooja. So I made one dish each day for the last 3 days of Saraswathi Puja. On the first day, I made this Sundal. I also made some Aval, Kolukattai and sweet pongal. Normally at my home, my mother makes all kind of sweets and savories on the last day – vijaya thasami such as sundal, aval, pongal, ulunthu vadai, kadalai vadai and sweet uppuma. Here is the recipe for sundal:
- 1 cup dried chick peas
- ½ cup chopped red onion
- ¼ cup white coconut pieces
- 3-4 dried red chili broken into 2 to 3 pieces
- Strand of curry leaves
- 1 tablespoon canola/cooking oil
- Wash and soak chickpeas overnight.
- Stove Top: Add enough water and cook chickpeas until they are cooked but still slightly crunchy and not mushy.
- Pressure Cooker: Add water to cover chickpeas in a small saucepan and place it in the pressure cooker. Cover and cook for about 6 whistles. Leave in pressure cooker until the cooker is cooled down before opening.
- Drain as set aside.
- In a saucepan add oil and add onion and fry until onions are lightly browned
- Add red chili, coconut pieces, and curry leaves and fry for another minute or two
- Add cooked chickpeas and mix well.
- Season with salt
- Yields: 2 servings