Aval Nanachathu
A delightful Keralan snack where flattened rice is sweetened with jaggery, mixed with fresh coconut and ripe banana. Ready in minutes, it's a perfect quick breakfast or evening treat.
For 2 servings
6 steps. 5 minutes total.
- 1
Place the thick poha in a colander or fine-mesh strainer
- a.Briefly rinse under cold running water for 15-20 seconds, tossing gently. Shake vigorously to drain all excess water. The poha should be moist and softened, but not mushy. Set aside.
- 2
Step 2
- a.In a medium-sized mixing bowl, peel the ripe banana and mash it well with a fork or your hand. Aim for a pulpy consistency with a few small chunks remaining for texture.
- 3
Step 3
- a.Add the rinsed poha, fresh grated coconut, jaggery powder, and cardamom powder to the bowl with the mashed banana.
- 4
Step 4
- a.Using your hand, gently mix and lightly squeeze all the ingredients together until they are well combined. The moisture from the banana and coconut will further soften the poha. Let the mixture rest for 5 minutes to allow the flavors to meld.
- 5
While the mixture is resting, prepare the tempering
- a.Heat the ghee in a small pan (tadka pan) over medium heat. Once hot, add the broken cashews and fry, stirring continuously, until they turn golden brown, about 1-2 minutes. Be careful not to burn them.
- 6
Step 6
- a.Pour the hot ghee along with the golden-fried cashews directly over the poha mixture. Give it one final gentle mix and serve immediately for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, fragrant bananas like 'Palayamkodan' or 'Robusta' for the best flavor and natural sweetness.
- 2Always use thick poha (aval). Thin poha will become mushy and paste-like when mixed.
- 3Rinse the poha very briefly. Over-soaking will make the final dish soggy and unpleasant.
- 4Adjust the amount of jaggery based on the sweetness of your bananas and your personal preference.
- 5For the most authentic texture, use your hands to mix the ingredients. The gentle squeezing helps release moisture and combine flavors perfectly.
- 6Serve Aval Nanachathu immediately after preparing to enjoy the contrast between the soft poha and the crunchy cashews.
Adapt it for your goals.
Flavor Boost
Add a pinch of dry ginger powder (chukku podi) along with the cardamom for a warm, spicy note.
GarnishGarnish
Include a tablespoon of raisins or black currants with the cashews when frying in ghee for added sweetness and texture.
Nutty CrunchNutty Crunch
Mix in a tablespoon of roasted white or black sesame seeds for an extra layer of nutty flavor and crunch.
Sweetener SwapSweetener Swap
For a different flavor profile, you can replace jaggery with an equal amount of finely chopped dates or a few tablespoons of date syrup.
Why this is on our healthy list.
Instant Energy Boost
The combination of carbohydrates from poha, banana, and jaggery provides a quick and sustained release of energy, making it an excellent breakfast or pre-workout snack.
Rich in Iron
Jaggery is a natural, unrefined sugar that is a good source of iron, which is essential for maintaining healthy hemoglobin levels and preventing anemia.
Aids Digestion
Poha is light on the stomach and easy to digest. The fiber from the fresh coconut and banana helps in maintaining good gut health and promoting regular bowel movements.
Frequently asked questions
It is essential to use thick poha (known as 'getti aval' in Malayalam). Thin poha is too delicate and will turn into a mushy paste when mixed with the wet ingredients.