Tuesday, May 3, 2011

Another entry with Aval Vilayichathu – Abhi video Special

It is 11 PM and I am tired to write a post. However, I feel that this has been in the mind since weeks and should be on the blog. Let’s keep this post simple as I have a video that would explain most of the details. As always, I used my mobile for a video capture and thus there would be problems with hearing the sound. Please use your headphones or a speaker for a better performance. A CAUTION is always better before an initiative. I was with my grandparents on the day after vishu (the new year of Kerala) and it was long since we had a day together. We were in Aunt’s home when my taste buds sent messages in ‘Morse code’ to my brain and as always it responded slowly indicating my mouth to request grandfather for the preparation of Aval vilayikyuka. This was said to be his special recipe and I planned to have this in bulk for Ernakulam. I took a bus that cost me 8 rupees up and down to reach the market and purchased all the ingredients. By 12 we were ready for the preparation.

It was not possible to have a small vessel for bulk preparation and thus we opted for a large vessel (we call it charuvam in Malayalam). Keeping the vessel on the stove and depending on the LPG made no sense and thus grandfather suggested using the bricks to create the old age stove. With Grandmothers calculations and comments coming from across the fence somehow made me arrange the bricks to enable placing the vessel.

Ammuma (Muttashi) grated the coconut and friend them in a vessel. Appuppan(grandfather) was busy preparing the jaggery. I shot some parts of the video while others were by my first and second brothers. Aunt helped stirring the final preparation. In simple words, we all were involved in the activities. So that was a group effort ;)


Coconut: 4
Beaten Rice: 4 KG
Jaggery: 3 kg
Sesame seeds(white): 100 gm
Curry leaves(Karivepella): 10-15
Cashewnuts: 500gms
Kismis: 500 gms
Gram(kadala parippu): 250 gms
Ghee: as required


1. Heat the jaggery in some water and keep stirring until it becomes a stage where it turns like thread.
2. Clean beaten rice and put in a vessel.
3. Fry cashew nuts, sesame seeds, kismis in ghee.
4. Pour hot jiggery into the beaten rice and keep stirring until it sticks on each piece of beaten rice.
5. Then drop the entire ingredients one after the other and keep stirring.
6. Last and most important step. Take some in a plate and enjoy eating.

Some flaws with the video:

1. I did not remember the English names for most of the ingredients and thus used Malayalam words for them.
2. Voice was not clear and had to amplify it. Used some open source video editing software.
3. I forget to wear a pant and was wearing a dhoti
4. My non-technical, no sense, no photo expert brother took some parts of the video that made it appear dark and not so clear.
5. I did not ate the final preparation to tell you the taste.
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