It may take only less than 30 minutes for me to recreate this dish in my small kitchen, but the taste is not as superior as the ones grandma made. One of the key ingredients is grated coconut and it has to be fresh and moist and hand pounding enables the juice and oil components of the freshly grated coconut to ooze out, helping all the ingredients hold together and brings out even the subtle flavours that cannot be achieved with an electric grinder. Since it is one of those snacks embossed with the homemade element, I have seen many families serving this snack for guests visiting on the previous days of marriage. If you are a lucky traveler visiting Kerala, you may find them stacked in glass jars at small roadside shops, Pettikkada as most of the time women of the house prepare these humble snacks with inexpensive and readily available ingredients at home and the next day men folks take it to shop for selling.
Let me share with all of you a recipe for Ariyunda from my grandma’s kitchen for temporarily satisfying your curiosity and palate, until you make a visit to Kerala :)
- ¾ cup Kerala rosematta rice
- ½ cup grated jaggery
- ½ to ¾ cup freshly grated coconut
- 3 tbsp cashew nuts
- 2 tbsp ghee
- 2 cardamom pods crushed
- Heat a Kadai/Cheenachatti or a stainless steel pan, and roast the rice, in medium heat, until the rice starts splitting and changes its colour. Reduce the heat to low if required and keep stirring, especially when you hear the splitting sound and continue to roast until the full batch of rice is uniform in colour and shrink a bit from its original size. Remove this to a grinder/mixer/blender
- In the same pan, heat ghee and roast cashew nuts until they reach golden brown and keep this aside.
- Grind the roasted rice into a fine powder and transfer it to a bowl.
- In the same grinder bowl, add cashew nuts and powder it. To this add freshly grated coconut and jaggery and grind for less than a minute or till everything is blended together. Now add the crushed cardamom seeds, finely ground roasted rice powder and leftover ghee, if any, after roasting cashew nuts and whirl everything together until it is thoroughly combined. Transfer the entire mixture to a bowl. Take a fistful of the mixture and shape into a small ball, making the surface as smooth as you can. This yields around 10-11 Ariyunda and you can store it in an airtight container for up to a week and do refrigerate if you want to store it for more than that.