Aval Vilayichathu

A Sweet Offering of Devotion and Tradition

Aval Vilayichathu is a traditional sweet delicacy made with flattened rice (aval or poha), jaggery, grated coconut, and a fragrant mix of roasted ingredients. More than just a snack, it carries the flavor of festival days, the warmth of village kitchens, and the deep roots of myth and devotion. Often prepared during Diwali, Aval Vilayichathu is also closely connected to the story of Lord Krishna and his friend Kuchela, making it a meaningful dish in both taste and symbolism.

In the legend, Kuchela (also known as Sudama), a poor Brahmin and a childhood friend of Krishna, visits the Lord in Dwaraka with a humble gift-just a pouch of flattened rice. Krishna accepts it with great love, showing that even the simplest offering, when made with pure devotion, is priceless. This story has given aval a sacred and emotional place in many South Indian households, especially during festivals.

Aval Vilayichathu begins with dry roasting flattened rice until crisp, giving it a slightly nutty aroma. Separately, jaggery is melted with a little water to create a thick, golden syrup. To this syrup, freshly grated coconut is added and cooked until the mixture thickens and turns glossy, releasing a rich aroma that fills the kitchen.

To elevate both taste and texture, roasted moong dal and toasted sesame seeds are folded in, adding crunch and earthiness. A dash of cardamom powder finishes the dish with a warm, sweet aroma. Finally, the roasted aval is added and everything is mixed together until the syrup evenly coats every flake of poha.

The mixture is then cooled and stored in airtight containers. It keeps well for several days and can be enjoyed as a wholesome tea-time snack, though it’s just as delicious on its own-no tea needed. It’s slightly chewy, mildly crunchy, sweet without being cloying, and full of the comforting flavors of home and tradition.

Aval Vilayichathu is often made during Diwali, Krishna Jayanti, or simply when there’s a craving for something traditional yet nourishing. It is not just a sweet dish-it is a reminder of simplicity, friendship, and the beauty of small offerings made with love.

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Crispy

Aval Vilayichathu

Author: Ushadevi Cooking Method: Frying, Sauteing Cuisine: Kerala Courses: Snacks, Starters, Sweets & Desserts, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Rest Time 10 mins Total Time 50 mins

Cooking Temp: 120  C

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 500 gm Aval /Poha / Rice Flakes
• 400 gm Grated Jaggery
• 4 cup Grated Coconut
• ¹⁄₄ cup Moong Dal
• 2 teaspoon Sesame Seeds
• 1 tablespoon Ghee
• 1 teaspoon Cardamom Powder

Instructions

1. Aval Vilayichathu is a traditional Malayali (Keralite) snack, usually prepared for special occasions like Deepavali (Diwali).
2. First, dry roast the moong dal and sesame seeds separately. Keep them aside.
3. Melt jaggery with 1/4 cup water. Strain to remove any impurities and reheat the syrup.
4. When it starts to boil, add grated coconut, ghee, and cardamom powder. Mix well.
5. Once well combined, lower the flame.
6. Add aval (poha/flattened rice) to the jaggery mixture. You can even switch off the flame at this point.
7. Mix until the aval is well coated with the jaggery mixture.
8. Add the roasted moong dal and sesame seeds. Mix thoroughly.
9. Aval Vilayichathu is ready to serve!