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Avalose Podi (Roasted Rice Flour and Coconut)

 

 

My parents were here the last month. Our favourite pass time was reminiscing about my childhood. I guess that’s probably why, I am keen on recreating those traditional dishes which we grew up eating. One such item from the list is Sharkkarayunda, which are jaggery based balls made of rice flour and coconut. The rice flour- coconut mixture was known as Avalose podi. Back in those days, making avalose podi itself was a big event of sorts. After soaking and draining rice, it would be pounded in Ural, which is the bigger version of mortar (mortar and pestle). The ulakka (pestle) would be a wooden rod which is about 3-4 feet long and 2 ” thick. Two ladies would stand opposite to each other. After putting rice into the mortar, both ladies take turn in pounding them. Meanwhile others would be scraping the coconut required to make the Avalose podi. Apart from the sounds of pounding and scraping the place would be beaming with the chatter of the ladies as well. Once the rice has been pound to perfection, it is mixed with the grated coconut. In goes some cumin seeds and then the process of roasting starts. The avalose podi was made in huge quantities and stored back then.

If you are planning to make the podi from the scratch, you will need to soak the rice for a few hours, drain and dry them and then grind to a grainy texture. If you don’t have the patience to do all of these, then buy Puttu Podi and follow rest of the instructions. The Avalose Podi can be used to prepare various snacks, which I will be sharing with you subsequently.

Avalose Podi (Roasted Rice Flour and Coconut)

My parents were here the last month. Our favourite pass time was reminiscing about my childhood. I guess that's probably why, I am keen on recreating those traditional dishes which we grew up eating. One such item from the list is Sharkkarayunda, which are jaggery based balls made of rice flour and

Ingredients
  

  • 1 kg Rice - (Soaked, drained and dried)
  • coconut- of 3 coconuts Grated (or 6 Cups)
  • 1 tablespoon Cumin seeds
  • as required Water

Instructions
 

  • If using rice, grind to a grainy powder.
  • Take the grated coconut in a bowl.
  • Add some water and mix (approximately 1/4 cup).
  • Add the rice powder in it. The aim is to give some moisture to the mix so that it doesn't get burnt while roasting. Keep it covered for some time.
  • Heat a pan.
  • Tip in the rice flour mixture and cumin seeds and roast on medium heat, stirring continuosly.
  • Switch off heat when it reaches golden colour.
  • Cool and store in an airtight container.
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