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.

Also check out

Sago ven pongal
Broken wheat Khara pongal

Millet Ven pongal

Pair this with Coconut chutney or Tomato gojju and enjoy the Khara pongal.

Avalakki Khara pongal recipe

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5 from 5 votes

Avalakki Khara Pongal | Poha Ven Pongal

Healthy Karanataka style Aval Khara Pongal

Course Breakfast, Dinner

Cuisine Indian

Keyword healthy recipes, South Indian breakfast recipes

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Author Jeyashri suresh

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

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Notes

1. The aval Pongal tends to thicken once it is cool, so add little hot water to this and cook for 2 minutes just before serving.

2. Avalakki khara Pongal can be made using red poha too.

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.