| Aval Puttu Recipe | Poha Puttu - Sweet Poha | Gokulashtami Recipes Posted: 30 Aug 2021 05:34 AM PDT Aval puttu / Poha jaggery puttu is one of the easy and yummy neivedyam recipes you can prepare for Gokulashtami, Navarathri and other occasions at home. I learnt this recipe from my MIL. She used to make it often for our Friday Thiru vilakku poojai. Last week I made this for my pooja asking the recipe and procedure from her. Actually my MIL told me to add powdered jaggery to the powdered and soaked poha directly. But I made jaggery syrup and strained it as it had some impurities. If your jaggery is clean, you can powder and add it as such. Friends, do try this easy Aval puttu / Poha puttu for Gokulashtami festival and enjoy. 
Aval puttu / Poha puttu recipe  Aval puttu / Poha puttu recipe for Gokulashtami and Navarathri festivals. Cuisine: Indian Category: Sweet Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes 1 cup = 250ml
- Thick or thin poha - 1 cup
- Powdered jaggery - 1/2 cup
- Grated coconut - 1/4 cup
- Cardamom - 2 (Crushed)
- Hot Water - as needed
- Salt - a pinch
- Cashew nuts - few
- Ghee - 1 tbsp
| HOW TO MAKE AVAL PUTTU - Dry roast aval / poha for 5 minutes in medium flame till crispy.
- Remove and powder it coarsely. Wash and keep it aside.
- Add little hot water to make the poha soft. Cover it for 10 minutes
- Poha becomes soft and crumbly in few minutes.
- Boil jaggery and melt it. Strain the syrup and boil till frothy and thick.
- Add the syrup to the soaked poha. Mix well.
- Add cardamom powder, grated coconut and mix well.
- Lastly roast the cashews in ghee till golden in color.
- Add to the aval puttu and offer as prasadam to Lord Krishna for Gokulashtami !
METHOD - STEP BY STEP PICTURES - Heat a kadai and dry roast the aval / poha for few minutes in medium flame. Roast till it becomes crispy. You can use thin or thick poha.
- Remove and cool down. Grind to a coarse powder and add little hot water to it. ( Say 1/2 to 3/4 cup). Cover and sit for 10 minutes. Poha absorbs all the water and it becomes soft, crumbly.
  - In the mean time, boil the jaggery adding 1/4 cup water and melt it. Strain the syrup and boil again till syrup becomes frothy and slightly thick.
- Add the syrup to the soaked aval and mix well. It will look mushy initially but it becomes crumbly and fluffy after some time.
- Lastly add the crushed cardamom,grated coconut and mix gently. Roast cashews in ghee and add to the poha mix.
- Mix well and offer as prasadam to Lord Krishna. You can also make this neivedyam for Navarathri along with some sundal varieties.
Enjoy ! | Note - For variations, you can add powdered jaggery to the soaked poha if its clean.
- For thin poha, just follow the same procedure but do not add all the syrup at once. Add gradually till poha absorbs it because thin poha doesn't take all the syrup.
| Delicious Aval Puttu recipe is ready to relish ! 
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| Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe Posted: 26 Aug 2021 12:01 AM PDT 
Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today. This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn't make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it. Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures. 
Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe  Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice Cuisine: Karnataka Category: Side dish Serves: 3 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes
- Cucumber / Southekayi / Velarikkai - 2
- Turmeric powder - 1/4 tsp
- Salt - as needed
To Temper
- Coconut oil or cooking oil - 1 tbsp
- Mustard seeds - 1 /2 tsp
- Urad dal - 1 tsp
- Chana dal - 2 tsp
- Curry leaves - few
- Red chilli - 1 or 2
- Asafetida / hing - 2 pinches
- Grated coconut - 1/4 cup
- Coriander leaves - to garnish
| HOW TO MAKE SOUTHEKAYI PALYA - Wash and peel the skin of Cucumber. Chop into small cubes.
- Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
- Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
- Cover and cook in medium flame till Cucumber becomes soft.
- If there is water, boil for few minutes to drain.
- Lastly add the grated coconut and coriander leaves. Mix well.
- Serve hot with rice.
METHOD - STEP BY STEP PICTURES - Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
- Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
- Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame.
Enjoy with rice ! | Note - No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
- For variations, you can add sambar powder instead of red chilli.
- If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.
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Easy, yummy Karnataka style Cucumber palya is ready to serve !
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