Tuesday, July 16, 2013

Avalakki Khara pongal

Avalaki khara pongal


 Thick avalakki                           2 cups
Green gram dhal                         ½ cup
Coconut scrapings                      4 table spoons
Coriander leaves                        chopped

For seasoning

 Oil                                              2 table spoons
 Green chillies                             2- chopped
 Mustard seeds                            1 tea spoon
 Bengal gram dhal                       1 table spoon
 Black gram dhal                         1 table spoon
 Cashew nut  
 Broken in to pieces                    2 table spoons 
 Pepper                                       1 teaspoon
 Cumin seeds                              1 teaspoon
 Ginger                                        ½” piece chopped
 Turmeric                                    ½ tea spoon

For garnishing

Coriander leaves chopped           1 table spoon


Wash avalakki well and soak it in 2 cups of water 15 minutes. To hasten the process you can soak it in hot water. 

Dry roast green gram till it gives out aroma and colour starts to change.

Transfer it in to a pressure cooker and wash it well. Pour 2 cups of water and ½ tea spoon of Turmeric powder and cook. After the whistle continue cooking for 3 more minutes under low flame.
When cooker cools open the lid. Add soaked avalakki, coconut scrapings salt to taste and 3 to 4 cups of water and continue cooking in open cooker for 2 to 3 minutes, stirring occasionally till salt mixes well. Add 2 more cups of water and cook if needed. Consistency of pongal should be like Dosa batter. Otherwise when it cools it will become a lump.

Heat oil in a pan. Add mustard seeds. When it splutters add Bengal gram dhal, Black gram dhal and pepper corns. If you want pongal to be hot you can pound pepper corns and use. When dhals become golden brown add cashew nut pieces fry for a minute. Cashew nut pieces will become brown very fast. Add chopped chillies, chopped ginger and curry leaves and fry for a minute .Add seasoning to the pongal mixture and cook. Garnish with chopped coriander leaves. If you add Ghee pongal tastes great!!! Serve with Tomato and onion raitha. or Coconut chantey

1 comment:

  1. Hi Vani

    I am a fellow blogger. I am so delighted to see your inspirational and vividly educative blogposts.Accept my heartiest congratulations.

    Since I also live in Bangalore, I would be very happy if I could get in touch with you by mail or phone. I could not find your email address mentioned anywhere.

    Kindly reply.

    Lots of best wishes