15 cardamom pods
One small piece of nutmeg
A small piece of dry ginger (7 to 8gm)
4 tbsp ghee
80gm roasted gram dal (pottu kadala)
40gm sesame seeds
80gm chopped coconut
2 sprigs curry leaves
600gm grated coconut
400gm beaten rice flakes, brown (aval)
1/4 tsp salt
Melt jaggery in 300ml of water by heating over a low flame, then strain it to remove impurities if any.
Use a blender to powder cardamom, nutmeg and ginger together and set aside.
Take a thick-bottomed pan and heat it. Add 3 tablespoon of ghee. When it is hot, roast gram dal, sesame, cashew and coconut, and set aside. Turn off the flame, add curry leaves and fry for a few seconds.
Heat the pan again and add the grated coconut. Continue to stir for about 2 to 3 minutes till the water is absorbed from the coconut.
Add the strained jaggery syrup to the coconut and continue to stir over low flame until the syrup reaches a one-thread consistency, then turn off the flame.
Pour the remaining one tbsp of ghee and mix well.
Add the fried ingredients from step 3 and mix well.
Add the spices from step 2 into the jaggery coconut mix and stir well.
Add the beaten rice flakes into the jaggery-coconut mix and stir well until the beaten rice gets coated with jaggery and coconut.
Delicious Aval Vilayichathu is ready. You can eat as it is or with banana.