Avalakki Khara pongal | Aval pongal | Easy and healthy Poha ven pongal recipe – Karnataka style avalakki khara pongal recipe with full video and step by step instructions.
Avalakki Khara Pongal is a popular recipe in Karnataka cuisine. I have heard about Aval sakkarai pongal and tasted it in a friend’s house too during Navaratri too. When my friend Meera shared the Ash gourd dosa recipe, she shared this recipe of Avalakki pongal also. I always love her recipes and shared a few of her recipes in Jeyashri’s kitchen. This recipe sounded very interesting and simple too. I tried this a few weeks back at home for a weekend breakfast. Our family loved it and no one could make out that it is made with aval | poha.
Usually, I make Millet ven pongal or the usual raw rice pongal at home during weekends. This one with poha is an interesting variation to the usual one. This is a perfect one for fasting days as no rice is used in this. Also, this is a no onion no garlic recipe too. The addition of coconut and green chili in this Avalakki khara pongal tasted very unique and yum too.
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Pair this with Coconut chutney or Tomato gojju and enjoy the Khara pongal.
Avalakki Khara pongal recipe
Avalakki Khara Pongal | Poha Ven Pongal
Ingredients
- 1 cup thick aval
- ½ cup yellow moong dal
- ½ tsp turmeric powder
- 1 cup water to cook the dal
- 2 tbsp ghee
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp chana dal
- 1 tsp urad dal
- ½ tsp cumin seeds
- Few cashew nuts
- 3 red chilis
- Few curry leaves
- 2 pinches Asafoetida
- Salt as needed
To grind
- 1 tsp pepper
- 1 green chili
- 1 tsp cumin seeds
- 2 tbsp coconut
- A small piece ginger
- Few curry leaves
Instructions
- Wash the moong dal and add 1 cup of water to this. Add ¼ tsp of turmeric powder and a pinch of asafoetida to this.
- Pressure cook this for 3-4 whistles and keep aside.
- Wash the poha and drain the water. Keep aside.
- In a mixie jar add things to grind. Add the pepper, cumin, coconut, ginger and few curry leaves.
- Just pulse this twice into a coarse powder.
- In a pan add ghee and oil.
- Add the mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, asafoetida red chili and cashew nuts.
- Let the mustard splutter and the dals and nuts turn golden brown.
- Add the coarsely ground mixture now.
- Saute this for a minute.
- Add the cooked moong dal to this now.
- Add ½ cup water to adjust the consistency.
- Mix well and let this cook for 2 minutes.
- Now add in the washed poha.
- Mix well.
- Add ¼ cup of water to adjust the consistency.
- Now add the salt and mix well.
- Let this cook for 3-4 minutes.
- Aval Ven Pongal is ready.
- Serve this hot with any chutney or gotsu of your choice.
Video
Notes
- Wash the moong dal and add 1 cup of water to this. Add ¼ tsp of turmeric powder and a pinch of asafoetida to this.
- Pressure cook this for 3-4 whistles and keep aside.
- Wash the poha and drain the water. Keep aside.
- In a mixie jar add things to grind. Add the pepper, cumin, coconut, ginger and few curry leaves.
- Just pulse this twice into a coarse powder. Do not add any water.
- In a pan add ghee and oil.
- Add the mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, asafoetida red chili and cashew nuts.
- Let the mustard splutter and the dals and nuts turn golden brown.
- Add the coarsely ground mixture now.
- Saute this for 2 minutes.
- Add the cooked moong dal to this now.
- Add ½ cup water to adjust the consistency.
- Mix well and let this cook for 2 minutes.
- Now add in the washed poha.
- Mix well.
- Add ¼ cup of water to adjust the consistency.
- Now add the salt.
- Mix well.
- Cook for 2-3 minutes.
- Drizzle with a tsp of ghee. This is optional only.
- Mix well.
- Aval pongal is ready.
- Serve this hot with any chutney or gotsu of your choice.
