Sweet and savory aval
Easy no-cook sweet and savory aval | poha
Servings: 2
Ingredients
- 1 cup thick poha
- 2 tsp oil
- ½ tsp mustard seeds
- 2 red chili
- Few curry leaves
- Salt as needed
- ½ tsp sugar
- 2 tbsp grated coconut
- 2 tbsp chopped onion
- 2 tbsp chopped tomato
- Few coriander leaves
For Sweet aval
- 1 cup thick aval
- 2 tbsp powdered jaggery
- 2 tbsp coconut
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp almonds
- 1 tsp walnuts
- 1 tsp chia seeds
Instructions
Let’s make savory aval first
- In a wide bowl add the poha | aval and add water.
- Wash it nicely.
- Add salt and sugar and mix well.
- Cover and keep it aside for 15 minutes.
- In a pan temper mustard seeds, red chili and curry leaves with 2 tsp oil.
- Transfer it to the poha.
- Crush the red chili and curry leaves. This enhances the flavour in the savory poha.
- Add grated coconut, chopped onion and tomato.
- Mix well.
- Garnish with coriander leaves.
- Serve immediately.
- If you want you can just saute the aval in the pan for a minute after the tempering is done.
- No cook savory aval is done.
Let’s make sweet poha
- Wash and drain the water from poha.
- No need to soak this one, as jaggery oozes out water.
- Add jaggery, coconut, nuts and seeds to this.
- Mix everything well.
- I garnished with chia seeds.
- You can also add flax seeds too.
- Sweet poha is ready.
- Serve immediately.
Notes
1. I used red poha for both recipes. You can use white aval too. But always use a thick variety of poha.
2. Adding nuts and seeds make the sweet version healthy and filling.
3. Instead of jaggery you can add nattu sakkarai too.
4. Both the no-cook version of poha is healthy and perfect for summer.
2. Adding nuts and seeds make the sweet version healthy and filling.
3. Instead of jaggery you can add nattu sakkarai too.
4. Both the no-cook version of poha is healthy and perfect for summer.
