Aval Vilayichathu – Kerala Recipes

Aval vilayichathu


1. Brown aval/ poha / matta rice flakes – 2 cups

2. Jaggery – 1 cup or to taste, grated

    Water – 3/4 cup

3. Ghee -  1 tbsp

4. Raisins – 2 tbsp

   Cashews – 2 tbsp

   Pottu kadala / roasted gram – 2 – 3 tbsp

   Black sesame seeds – 1 – 2 tsp

5. Grated coconut – 1.5 cup

6. Cardamom powder – 1/4 tsp, heaped

   Dry ginger powder / chukku podi – 1/4 tsp


1. Dissolve jaggery in 3/4 cup water on medium heat. Set aside.

2. In a heavy-bottomed pan / uruli at medium heat, add 1 tbsp ghee. Fry raisins until plump and set aside. Fry cashews, pottu kadala, black sesame seeds and set aside. Strain and add the dissolved jaggery into the uruli and bring to a boil. Stir continuously and boil for4 – 5 minutes until it reaches a one-thread consistency (A drop of the jaggery syrup should form a thread between your thumb and index finger when pressed and stretched.) Add the grated coconut and stir for 1 – 2 minutes until moisture evaporates. Add cardamom powder and dry ginger powder. Mix well. Switch off. After 1 – 2 minutes, add the rice flakes, fried raisins, cashews, roasted gram, black sesame seeds and mix well. Cool down and have with ripe banana or as is. It tastes best after 1 day. Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.

Aval vilayichathu

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • I am a kannadiga and am not familiar with the dish, but would love to make this for my kids. Why should we store it in an airtight container? For how many days will it last this way? Thanks in advance for your response.

    • You can eat it fresh with a ripe banana. Store the left-overs in an air-tight container..this will keep for 4 – 6 weeks in the refrigerator. I have updated the recipe. Hope your kids will like it..

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