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Aval Khaara Pongal (Poha Hot Pongal)

Aval Khaara Pongal (Poha Hot Pongal) - Plattershare - Recipes, food stories and food lovers

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4.25 from 4 votes
Indian

About Aval Khaara Pongal (Poha Hot Pongal)

Pongal is a very famous South Indian Breakfast Delicacy made with Rice and moong dal and tempered with freshly ground spices with ghee. I replaced rice with Aval/Poha/Beaten rice and it was extraordinarily tasty. I started doing this as a regular breakfast and amazingly though it is a filling one, doesn't give the feeling of heaviness...
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Recipe Time & More

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Served AsBreakfastDinner
Recipe TasteSaltySourSpicySweetTangy
Servings 4

Ingredients
 

  • 4 cup Poha (moong dal 1 cup and salt to taste, or rice aval beaten rice)
  • 2 spoons Ginger (cumin seeds 1 tea spoon, coarsely crushed pepper corns 2 tea spoons, hing powder tea spoons .curry leaves for garnishing, cashews 5 to 7 (optional) ,ghee 2 tb spoons for seasonig finely chopped tea)
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Instructions
 

  • In a broad pan dry roast moong dal till nice aroma comes. Add 4 cups of water to it. Wait till it boils 50%. Now wash the Poha well and drain the water and keep aside.
    Aval Khaara Pongal (Poha Hot Pongal) - Plattershare - Recipes, food stories and food lovers
  • When the moong dal is fully boiled but not mushy add the poha with 2 cups of water and salt and keep stirring.
  • When the stuff becomes thick like a porridge switch off the stove.
    Aval Khaara Pongal (Poha Hot Pongal) - Plattershare - Recipes, food stories and food lovers
  • The poha will absorb the water in no time.
    Aval Khaara Pongal (Poha Hot Pongal) - Plattershare - Recipes, food stories and food lovers
  • In a sauteing pan heat the ghee and add all the items mentioned above under seasoning and transfer to the Pongal Pan.
  • Mix well and serve hot with chutney or sambhar.
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Explore Recipes by Tags diet friendly recipeshealthy recipespoha recipespongal recipes

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4.25 from 4 votes

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Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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4.25 from 4 votes

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