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Thread: Mrs. Mano's Tamilnadu Delicacies - Part 3

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    Mrs. Mano's Tamilnadu Delicacies - Part 3

    I am commencing my third thread with a delicious sweet here. I must thank all of my friends here who are supporting me tremendously since 2003, especially Mr.Nov and Mr. RR who always welcome with their support and hearty wishes.

    I must confess here that I could not move fast in my second thread due to heavy workloads and continuous travels. I hope that I would be active as I was in my first thread hereafter.

    This aval puttu is an old and traditional sweet. Also this is a a very nutritious one. There are so many versions on this puttu. I prefer this always as this recipe has fantastic taste. The jaggery we use here must be dark and flexible.





    Rice flakes-1 cup
    Turmeric powder- half sp
    Tuar dal- half cup
    A pinch of salt
    Shredded coconut- half cup
    Jaggery-1 ½ cup
    Ghee- 3 tbsp
    Cashew nuts- 2 tbsp


    Dry roast the rice flakes on medium heat.
    When they start to splutter put off the fire.
    When cooled, grind them to a slightly coarse powder.
    Pressure cook the dal with the turmeric powder to 3 whistles.
    Add the salt to the powder and with the help of the water in the dal, mix well the aval mixture with the fingers to a slightly crumbled texture.
    Press the puttu mixture well with the palm of yr hand.
    Heat a pan and add the mashed jaggery with the cardamom powder and half cup of water.
    Make thick syrup under moderate fire.
    If we pour a drop in a cup of water, it must look like wax and be possible to roll in to a small ball.
    Put off the fire and pour this to the puttu mixture along with the dal and the coconut.
    Mix well.
    Heat the ghee in a small pan and fry the cashew nuts to golden brown.
    Pour on the puttu mixture.
    The delicious aval puttu is ready to serve!

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