
Ven Pongal is everyone’s favorite at home. But it also counts for the calories that come with it. Back in childhood, I remember Amma making Pongal for our Saturday breakfast and we have it with Sambar and Vadai that Appa used to get from the Udupi hotel after his morning walks. That piping hot Pongal right out of the kitchen with the aroma of sambar and coconut chutney would be followed by a fun-filled weekend. Fast forward now, I make the same Pongal on weekends. However, I try to experiment with millets, quinoa and the recent one is with Poha / Aval. Aval Pongal is very quick to make and light on the stomach too. We have tried this many times and it has become our new favorite. You can pair this Aval Pongal with Chutney and Sambar. Do try this recipe and leave your comments below.
Ingredients
- Tempering Ingredients
Instructions
Notes
- I have used White Aval in this recipe. You can also use red Poha too.
- Coarsely grind peppercorns- cumin seeds and temper the Pongal if you like a spicy version of this Pongal.