Aval Pongal Recipe

In today's post, we're going to explore the delightful and traditional South Indian dish, aval pongal. This unique recipe combines the nutty flavor of green gram with the delicate texture of thick red rice flakes, along with a touch of sweetness from jaggery and the richness of coconut and ghee. It's a wholesome and comforting dish that is perfect for breakfast or any time of the day. So, let's dive into the recipe and discover how to make this delicious aval pongal!

What Is Aval Pongal Recipe?

• Aval Pongal is a traditional South Indian dish made with thick red rice flakes, green gram, and a blend of Indian spices and seasoning. This dish is known for its succulent rice flakes and creamy texture, combined with the unique flavors of coconut, jaggery, and cardamom.
• The combination of ingredients in Aval Pongal creates a delightful balance of sweet and savory flavors, making it a popular choice for breakfast or as a special treat during festivals and celebrations. This dish is not only delicious but also nutritious, making it a wholesome meal for the whole family to enjoy.

Why You'll Love Aval Pongal?

• Creamy and Soft Texture: Aval pongal has a unique texture that is both creamy and soft, making it a comforting and satisfying dish to indulge in.
• Healthy Whole Grains: With the use of green gram and red rice aval, this dish provides a healthy dose of whole grains, fiber, and essential nutrients for a balanced diet.
• Low in Calories: This dish is low in calories, making it a great option for those looking to enjoy a flavorful meal without the guilt.
• Rich in Protein: The green gram in the recipe adds a good amount of protein, making it a nutritious and filling meal.
• Boosts Energy Levels: The combination of ingredients in aval pongal provides a good source of carbohydrates and natural sugars, which can help boost energy levels.
• Easy on the Digestive System: The easily digestible ingredients in aval pongal make it a gentle and comforting dish for both adults and kids alike.

Ingredients for Aval Pongal Recipe

• Thick red rice aval / Poha or Kullakar rice flakes: Gives a unique texture and nutty flavor to the dish, and is a healthier alternative to regular white rice flakes.
• Green gram / Pasi payaru: Adds a nutty flavor and a creamy texture to the dish, and provides a good source of protein.
• Salt: Enhances the overall taste and flavor of the dish.
• Milk: Adds creaminess and richness to the dish, and helps balance out the sweetness of the jaggery.
• Powdered jaggery: Provides a natural sweetness to the dish and adds a caramel-like flavor.
• Fresh coconut pieces: Adds a hint of sweetness and a tropical flavor to the pongal, and also provides a pleasant texture.

How to Make Aval Pongal Recipe?

Aval pongal is a delicious South Indian dish that is easy to make and packed with flavor. Follow these simple steps to create a flavorful aval pongal.

• Rinse the poha /aval /rice flakes multiple times and drain the water completely, ensuring the aval is soft. If using thick aval, rinse it 2-3 times, sprinkle some water, and let it sit for 10 minutes.
• Wash the green gram well and pressure cook it for 4 to 5 whistles or until fully cooked. Allow the pressure to settle naturally.
• Fry cashew nuts and raisins in ghee until golden brown and set them aside.
• After releasing the pressure, open the cooker and add the poha and salt. Then add milk and cook it for 2 minutes over medium heat.
• Add powdered jaggery and mix well, then add the coconut mixture and mix again.
• Finally, add the fried cashews and raisins, and the remaining ghee, and mix gently. Serve the aval pongal hot!

Each step is important in creating a delicious aval pongal. Cooking the green gram to perfection and adding the right amount of jaggery and coconut mixture are essential for a flavorful experience. Enjoy this comforting dish for breakfast or as a sweet treat!

Tips for Making Delicious Aval Pongal Recipe

• Preparation Duration: Rinsing the poha/aval/rice flakes and cooking the green gram may take around 20-30 minutes, so plan accordingly.
• Cooking Techniques: Be sure to cook the green gram until fully cooked, and the aval should be soft before adding other ingredients. Cooking the poha with milk for 2 minutes over medium heat ensures a creamy texture.
• Importance of Garnishing: Garnishing with fried cashews, raisins, and a generous drizzle of ghee not only enhances the flavor but also adds a visually appealing touch to your aval pongal.
• Don't Skip the Coconut Mixture: Grind the coconut pieces and cardamoms coarsely for an added burst of flavor and texture in your dish.
• Serve Hot: Aval pongal is best enjoyed when served hot, so be sure to serve it immediately for the best taste and aroma.
• Try Different Variations: Feel free to experiment with different types of rice flakes or adding your own twist with extra ingredients. It's a versatile dish that can be customized to your preference.

Variations for Aval Pongal Recipe

1. Fruit Flavored Pongal: Experiment with adding fruit flavors such as banana, mango, or pineapple to the pongal for a unique and refreshing twist.

2. Nutty Pongal: Add a variety of nuts such as almonds, pistachios, and walnuts for a crunchy texture and rich flavor.

3. Savory Pongal: Instead of jaggery, try using savory ingredients like black pepper, cumin, and ginger for a different flavor profile.

Get creative and have fun experimenting with different ingredients to create your own signature aval pongal!

How to Store Aval Pongal

• Properly store rice flakes: After rinsing the rice flakes, make sure to store them in an airtight container to maintain their freshness and prevent them from becoming stale.
• Keep green gram fresh: Store the cooked green gram in an airtight container in the refrigerator to keep it fresh for a longer period of time.
• Store jaggery correctly: To prevent jaggery from hardening, store it in an airtight container at room temperature. If it has become hard, you can soften it by microwaving it for a few seconds.
• Preserve coconut pieces: Place the coconut pieces in a Ziploc bag and store them in the freezer to maintain their freshness.
• Keep cardamoms fresh: Store the cardamoms in an airtight container away from sunlight and moisture to preserve their flavor and aroma.
• Maintain the freshness of nuts and raisins: Store the fried cashews and raisins in separate airtight containers or resealable bags to prevent them from becoming soft or losing their crunchiness.

Frequently Asked Questions (FAQs)

Can I use regular rice flakes instead of thick red rice aval?

• Yes, you can use regular rice flakes instead of thick red rice aval. Just ensure that you rinse it well and adjust the cooking time accordingly.

How can I make this recipe dairy-free?

• To make this recipe dairy-free, simply substitute the milk with a non-dairy alternative such as almond milk or coconut milk.

Can I make this recipe without jaggery?

• Yes, if you prefer a less sweet version, you can reduce or omit the jaggery. You can also use sugar as a substitute.

What are some variations I can try with this recipe?

• You can experiment with adding different nuts and dried fruits for added texture and flavor. You can also try adding a pinch of saffron or a splash of rose water for a unique twist.

Can I make this recipe in advance?

• Yes, you can make this recipe in advance and store it in the refrigerator. When ready to serve, simply reheat it gently on the stovetop or in the microwave.

How long will leftover aval pongal last?

• Leftover aval pongal can be stored in an airtight container in the refrigerator for up to 2-3 days. Just make sure to reheat it properly before serving.

Recipe Card

Aval Pongal Recipe 2020-10-12 03:42:44

Aval Pongal Recipe

Serving Size: 4 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 100 grams Thick red rice aval/poga or Kullakar rice flakes
• 100 grams Green gram/pasi payaru
• 1/4 tsp Salt
• 1/2 cup Milk
• 1/2 cup Powdered jaggery
• 1/4 cup Fresh coconut pieces
• 3 Green cardamoms
• 2 tbsp, divided Ghee
• 10 Cashews
• 12 Raisins

Instructions

• Rinse the poha /aval /rice flakes 2 to 3 times and drain the water completely. If using thick aval, rinse it 2-3 times, sprinkle some water and keep it aside. Let it sit for 10 minutes. (In this recipe, I used Kullakar rice flakes. It is a thick aval.) Make sure the aval is soft.
• Meanwhile, wash the green gram well. Then add 1 &1/2 cups water and pressure cook it for 4 to 5 whistles or until fully cooked.
• Switch off the heat and allow the pressure to settle naturally.
• Meanwhile, heat a pan with 1 tbsp ghee over low heat. When the ghee melts, fry cashew nuts until golden brown and keep it aside. Then fry raisins until it puffs up and keep it aside.
• Once the pressure released, open the cooker lid and add the poha and salt.
• Now add 1/2 cup milk and cook it for 2 minutes over medium heat.
• Then add the powdered jaggery and mix well.
• Meanwhile, place the coconut pieces and cardamoms in a mixie jar and grind it coarsely.
• Now add the coconut mixture and mix.
• Then add fried cashews and raisins and the remaining 1 tbsp ghee and mix gently.
• Switch off the heat and serve hot!

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Rinse the poha 2 to 3 times and drain the water completely. If using thick aval, rinse it 2-3 times, sprinkle some water and keep it aside. Let it sit for 10 minutes.

Meanwhile, wash the green gram well. Then add 1 &1/2 cups water

and pressure cook it for 4 to 5 whistles or until fully cooked. Switch off the heat and allow the pressure to settle naturally.

Meanwhile, heat a pan with 1 tbsp ghee over low heat. When the ghee melts, fry cashew nuts until golden brown and keep it aside.

Then fry raisins until it puffs up and keep it aside.

Once the pressure released, open the cooker lid

add the poha, salt and 1/2 cup milk cook it for 2 minutes over medium heat.

Then add the powdered jaggery and mix well.

Meanwhile, place the coconut pieces and cardamoms in a mixie jar

and grind it coarsely.

Further, add the ground coconut mixture and mix well.

Then add fried cashews and raisins

finally, add the remaining 1 tbsp ghee and mix gently.

Switch off the heat and serve hot!