Pasi Payaru Aval Pongal

Pasi Payaru Aval Pongal / Green Gram Sweet Pongal recipe with step by step photos. Pongal has always been a classic and traditional dish in South India. But today, I decided to make one step better by adding green gram and aval as a healthy twist to this sweet breakfast. It is a protein rich and at the same time fiber rich dish. Kids will surely like this dish very much. So try to add this healthy breakfast at least once in a week and don’t forget to share your comments!

Furthermore, I would like to share some of my suggestions for making a perfect pasi payaru aval pongal. Firstly, try to add thick aval to this recipe. 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. If using thin aval, rinse it 2 to 3 times and keep it aside for 3 mins or until it becomes soft. Add this thin aval when you add jaggery.

Secondly, you can also melt the jaggery in 2 to 3 tbsp of water and then filter it to remove any impurities. If you have a good quality of powdered jaggery, then there is no need to do this process.

Finally, you may also like my other pongal recipes like Millet Sweet Pongal , Sakkarai Pongal and Ven Pongal.

Pasi Payaru Aval Pongal 2020-10-12 03:42:44

Pasi Payaru Aval Pongal

Serves 3
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 100 grams Green gram/pasi payaru
• 100 grams Thick red rice aval/poga or Kullakar rice flakes
• 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

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!