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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.
Place the thick poha in a colander or fine-mesh strainer. 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.
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.
Add the rinsed poha, fresh grated coconut, jaggery powder, and cardamom powder to the bowl with the mashed banana.
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.
While the mixture is resting, prepare the tempering. 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.
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.
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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.
This kerala recipe takes 15 minutes to prepare and yields 2 servings. At 418.12 calories per serving with 5.27g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Add a pinch of dry ginger powder (chukku podi) along with the cardamom for a warm, spicy note.
Include a tablespoon of raisins or black currants with the cashews when frying in ghee for added sweetness and texture.
Mix in a tablespoon of roasted white or black sesame seeds for an extra layer of nutty flavor and crunch.
For a different flavor profile, you can replace jaggery with an equal amount of finely chopped dates or a few tablespoons of date syrup.
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.
Jaggery is a natural, unrefined sugar that is a good source of iron, which is essential for maintaining healthy hemoglobin levels and preventing anemia.
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.
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.
Aval Nanachathu is a moderately healthy snack. It provides a quick source of energy from carbohydrates and contains iron from jaggery and fiber from coconut and banana. However, it is high in natural sugars and calories, so it should be consumed in moderation, especially for those watching their sugar intake.
One serving of this recipe (approximately 165g) contains around 450-460 calories. The exact count can vary based on the size of the banana and the specific type of jaggery used.
This dish is best served immediately after preparation to enjoy its fresh flavors and varied textures. If you must make it ahead, it can be stored in an airtight container at room temperature for 2-3 hours, but the poha may become softer over time.
Yes, you can substitute jaggery with brown sugar or regular white sugar. However, jaggery provides the authentic, earthy sweetness and traditional flavor that is characteristic of this Keralan dish.