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Avalose Unda.

Comfort food … every one has something which makes them happy at any time of the day.. some ppl like rasam at all times of the year.. some others like kanji… i am not talking about the delicious food that we crave for .. but some basic food which we feel at home with…

Thinking about this. Mine would be kanji with payar and pappadam or kanji with Thenga Chamandi. Kanji is the kerala red rice cooked in excess water. Some others like having pongal with sambar, some others like masala dosa.. i know some other person who just loves sambar of any form or taste or state. People have their own tastes and comfort zones..

My husband has one such special comfort food. It is called Avalose poodi.. which is basically Powdered Rice + grated coconut + Jeera, fried for long and again powdered coarsely. This powder would be light brown  and dry .. and this will last for long if not wetted with water. We can have this poodi along with sugar and banana….My hubby can have this at any time of the day provided we have enough ripe banana’s in stock. Earlier he used to have this poodi along with equal or more volume of banana and few spoons of sugar all mashed and squeesed well with hand.. these days he has it along with just banana.. so it is basically 4 spoons of avalose poodi with 4 small banana’s that he has. This he is always happy to have.. be it break fast, lunch or dinner.. My mom-in-law makes lots of avalose poodi for us… so we always have stock.

My hubby has sweet tooth and so any kind of sweet is most welcome… and one of the specialities that his mom makes for him using this avulose podi is called avalose unda.. there are various ways of making it. I adopt the most healthy recipe from the lot.


Jaggery 1/2kg

Lemon – 1

Cardamom – 3-4 pods – powder the seeds

Avalose Poddi – around 1/2 kg.

Method : Heat Jaggery and make it dilute ( filter to remove impurities). Continue heating till the consistency is barely 1 thread ( on tapping between thumb and forefinger quickly, we will get a single thread. Do not over cook it, else it will lead to the final product being too hard. Add powdered cardamom, mix. Add the juice of one lemon and mix well ( this will help in making the final product soft). While hot itself, into this keep pouring the avalose podi while stirring continuously. Add enough podi to get a dough of consistency such that it can be rolled to sticky balls easily. As soon as the heat is within bearable levels, start making balls of the mixture and drop the balls into a plate with avulose podi so that the ball is coated and the stickiness is gone. Cool and store to serve as desired. This will stay fresh in shelf for long and will be soft balls. The balls can be hard to bite or brittle if we make any mistake in the consistency of the jaggery or the final mixture.

The same can be made with sugar syrup instead of jaggery. When sugar is used we mix sugar in water to make a saturated solution , add lemon juice so that it would not thicken and the heat it to make asingle thread consistency.

Avalose unda is also called “ammayiamma unda”. The story goes like this….

In the olden days when girl had to be married off, lots of alliances used to come from prospect grooms. Each time a guy comes to the house to see the girl, the official pennukannal chadanga, the would be mother-in-law ( the girls’s mother) has to serve many platters of palaharams or snacks, mostly home made ones. The guy comes to see the girl along with a big gang of uncles and aunties so lots of snacks need to be available to be served multiple times. Since the mother-in-law ( or ammayeamma) finds the process of cooking and serving snacks tiresome, she will make lots of avalose unda’s which are bit tight or hard, due to overcooking of jaggery. This way the vsitors would not try munching and finishing it off after the first person takes a bite and conveys to the rest of the gang that it is hard. Also the harder the unda is made, the longer it lasts to cover the many prospect son-in-law visits and hence the name -” ammayeamma unda”!!


July 16, 2009 Posted by | Cookery | Leave a comment