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Rasa Padhama Kutty Kitchen Avurudu Kevili Table

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A Short Story of the Recipe

Avurudu Kevili Table by Rasa Padhama Kutty Kitchen Avurudu Kevili are the soul of Sinhala & Tamil New Year – a table filled with golden sweets, laughter, and generations coming together. Each Kevili carries meaning: prosperity, unity, and sweetness for the year ahead.

From crispy Kokis to rich Kavum, these treats are made using simple ingredients like rice flour, coconut, and kithul treacle – elevated beautifully with Rasa Padhama spices. This is not just cooking; it’s tradition passed from parents to children, one sweet at a time.

(Konda Kavum, Kokis, Mung Kavum, Asmi, Weli Thalapa & Aggala)

Ingredients

  • Rice flour (finely sifted)
  • Kithul treacle (pani)
  • Sugar
  • Grated coconut
  • Coconut milk
  • Mung beans
  • Sesame seeds
  • Eggs (for kokis)
  • Oil (for deep frying)
  • Salt

½ tsp Cumin Powder Add To Cart

½ tsp Turmeric Powder Add To Cart

400g Aggala MIx Add To Cart

Preparation Time

Adults Zone:

  • Prepare separate batters and doughs for each kevili.
  • Soak mung beans and grind when needed.
  • Heat oil and manage frying safely.
  • Control treacle consistency and cooking textures.

Kuttys Zone:

  • Measure all Rasa Padhama spices into small bowls.
  • Mix ingredients for each kevili.
  • Help roll and shape sweets like Aggala and Mung Kavum.
  • Arrange trays and decorate the kevili table.

Step-by-Step for Each Kevili

Konda Kavum

  1. Mix rice flour, kithul treacle, salt & Rasa Padhama Cumin Powder.
  2. Add water, make a thick batter and rest 1 – 2 hours.
  3. Heat oil (medium).
  4. Shape batter by hand and drop into oil.
  5. Form the signature “konda” while frying.
  6. Fry until deep golden brown.

Kokis

  1. Mix rice flour, coconut milk, egg, sugar and salt.
  2. Add a tiny pinch Rasa Padhama turmeric for golden colour.
  3. Heat kokis mould in oil.
  4. Dip mould into batter, then oil.
  5. Fry until crispy and light golden.

Mung Kavum

  1. Soak mung beans overnight and remove skins.
  2. Grind into thick paste.
  3. Mix with treacle, rice flour & Cumin powder
  4. Shape into balls/discs.
  5. Fry on medium heat until golden.

Asmi

  1. Mix rice flour, coconut milk and smooth batter.
  2. Pour through cloth or tool into hot oil (thin patterns).
  3. Fry lightly (keep pale).
  4. Dip into coloured sugar syrup quickly.

Weli Thalapa

  1. Mix rice flour, grated coconut, treacle and Cumin.
  2. Cook on low heat, stirring continuously.
  3. When thick, transfer to tray.
  4. Flatten and cut into shapes.

Aggala

  1. Mix Rasa padhama Aggala Flour with treacle.
  2. Shape into small balls while warm.

Share the Joy

Use hashtags:
#RasaPadhamaKuttyKitchen #AvuruduKevili #SriLankanNewYear #FamilyCookingTime

Capture the full kevili table with colors, textures, and smiling faces.

Show kids helping, parents frying, and the final festive spread.

Tag @RasaPadhama

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