Childhood brings great recollections of household, enjoyable and meals. Taking us again to her childhood, whereas recalling her Kerala roots, was none aside from actor Malaika Arora’s mom Joyce who loves sharing lesser-known recipes that one can simply attempt at dwelling.

The avid Instagrammer not too long ago wrote an ode to her mom and shared how she used to whip up a scrumptious and nutritious snack very quickly, which turned her favorite.

“Mom- Thy title is love. In the present day was a nostalgic second for me, as I took a visit down reminiscence lane. Stepped again into time, remembering my childhood days, remembering the carefree instances spent with my sisters. My Amma appeared like a wizard, conjuring up among the most superb delicacies for us hungry children once we returned from college. From sugiyan, vadais, kozhukattai, dosas, paal pidi…she knew methods to fill rumbling bellies.”

She went on to introduce her followers to a snack referred to as Avalose Podi that her mom used to make.

“That is mainly rice flour roasted with coconut to which sugar or jaggery is added. It’s very similar to the North Indian sattu made with entire wheat flour,” she mentioned.

She additionally described the style of the snack. “Do you bear in mind consuming spoonfuls of Horlicks with a bit of sugar? That’s what that is like. My two sisters and I might sit on the verandah with a bowl of Avalose podi in a single hand and a banana within the different. Typically we might mash the banana into the podi, different instances it was a spoonful of podi and a chunk of banana. I liked the crunchy coconut bits and sugar crystals,” she mentioned.

Excited to attempt it?

Right here’s your recipe.


1 cup – Rice powder
1 cup – Contemporary grated coconut
½ cup – Sugar
1tsp – Grated dry ginger powder


*Dry roast the rice flour and coconut collectively on a medium flame.
*As soon as the color turns a bit of creamy, add grated ginger.
*Now scale back flame to low and roast the combo to a golden color.
*You have to preserve stirring repeatedly to stop the flour from burning.
*As soon as the combo has turned golden in color, swap off the flame and add the sugar. Combine properly.
*Among the sugar will soften due to the warmth from the flour, however you’ll nonetheless have crunchy crystals remaining. Cool utterly and retailer in an hermetic jar. “You possibly can eat this by itself or have it with ripe bananas. Both approach it’s scrumptious,” mentioned Arora.


You might also use jaggery to interchange the sugar. Try to use jaggery powder. Bear in mind so as to add the jaggery powder after the podi has cooled utterly, else it can soften and the podi might be lumpy.

What recollections do you’ve gotten of your mom cooking?

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