Avalakki Khara Pongal

Friday, January 08, 2021

Here's the recipe for Avalakki Pongal just in time for Sankranti/Pongal. Avalakki/Poha is a great substitute for rice & unlike rice, this doesn't feel heavy

Make sure you use theThick variety/Gatti Avalakki. Medium or Fine Avalakki will not work here.

This also makes a great option for breakfast/brunch. Pongal is usually served with Hunase Gojju (Tamarind & Jaggery Slurry ) spiced with Rasam Powder/Saarina Pudi

Pongal tastes good by itself but the Gojju takes it to the next level. I am going to share the recipe in my next post

Meanwhile, Here's the recipe for Avalakki Pongal

You Will Need:

1 cup Moong Dal
2 cups Avalakki / Poha - Thick Variety
1/8 spoon Turmeric
Salt as per taste
1 tablespoon Ghee

To Temper:

1/2 teaspoon Cumin seeds
3/4 th or 1 teaspoon Black Pepper - coarsely crushed using a mortal & Pestle
2 Green Chilies
A Sprig of Curry Leaves
8-10 cashew nuts (Optional)
1 tablespoon Ghee

To grind into a Paste:

2 tablespoon grated coconut
A small piece of Ginger

How To:

In a pressure cooker, lightly roast Moong Dal for a minute or two until it slightly warms up. Pressure cook with 2.5 cups of water & a pinch of turmeric, until soft & mushy

Wash Poha in water a couple of times, drain in a colander & set aside. There is no need to soak poha for a long time

Grind grated coconut & Ginger into a paste without adding any water.

In a pan heat Ghee. Splutter Cumin seeds, add crushed peppercorns, Green Chilies & Curry Leaves. Add Cashews & fry for a minute on low flame

Now add cooked moong dal, Coconut -Ginger paste & mix

Add 1 cup of water & some salt & let it come to a boil. It should be like the consistency of Sambar

Add Poha, mix well & simmer for just about a minute. Turn off the heat. Let it sit for 10-15 minutes

Poha soaks up quite a bit of liquid & gets slightly thick. So its important that the consistency of Moong Dal has to be runny before adding Poha