Chennai breakfast Aval Pongal Recipe\Aval pongal recipe\Chennai easy breakfasts\Chennai recipes

Posted Date: 21 Jan 2010	Resource Type: Articles	Category: Recipes
Author: Gowri	Member Level: Silver
Rating:	Points: 5 (Rs 3)

Instead of the normal raw rice, Aval or 'flattened rice' is used to make this delicious pongal, which is a quick tiff-in.Chennai breakfast recipes\chennai recipes\Aval pongal recipe.

Ingredients needed for Chennai easy breakfast Aval pongal

Aval ---2 cups
Moong dal ---3/4 cups
crushed pepper ---1/2 tsp.
crushed cumin seeds ---1/2 tsp.
finely grated ginger ---1 tsp
Curry leaves ---one sprig
Turmeric powder ---1/4 tsp.
Asafoetida ---1/4 tsp.
Cashew(Roasted in ghee)---10 nos.
Ghee(or) refined oil ---1 tblsp.
Salt.

How to make Aval pongal the Chennai recipe

1.Wash aval and moong dal and keep aside.

2.Heat half the oil or ghee and add pepper, cumin.

3.Next add ginger, curry leaves and saute.

4.Add the dal and stir fry till the raw smell leaves.

5.Add the aval and turn just once or twice.

6.Boil 3 cups of water and add to the aval,dal mix.

7.when it starts to boil add the turmeric, salt.

8.Kept covered, this will become soft.

9.Mash it with a spoon a little to make it homogenous.

10.Add the asafoetide and the remaining ghee, remove from the stove.Top it with the roasted cashew.Delicious 'aval Pongal' is ready.Serve it with 'Gotsu' and 'coconut chutney'.

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