Aval / Flatten Rice Pongal

Aval / Flatten Rice Pongal: 

Pongal is our south Indian special appetizing breakfast which keep us filling to proceed our long day work. Normally Pongal is made with raw rice and moong dal as main ingredients. Here alternatively we are using Poha or Aval and moong dal. This is very easy and made with simple effort in our busy morning schedule. The only effort is to keep the ingredients ready, we can prepare with minimal effort. This delicious Aval Pongal is stomach filling dish but not heavy food. Sambar chutney will the best combination to serve with it.

Aval / Poha / Pongal
Aval / Poha / Pongal

Ingredients to prepare: Serves 2 person

Aval -1 cup

Moong dal-1/4 cup

Grated ginger-1 heap tsp (make it into two portions half to cook and half to season it)

Cumin seeds-1/2 tsp (make it into two portions half to cook and half to season it)

Pepper crushed-1/4 tsp

Salt-1/2 tsp

To Temper:

Cashews broken-1 tbsp

Ghee-2 tbsp or 1 tbsp oil and 1 tbsp ghee

Cumin half of the above

Pepper corns -1/2 tsp

Green chillies-2 slit

Curry leaves-1 twig


Method to prepare:

Dry roast moong dal for a minute.

Add half of grated ginger and cumin seeds, boil moong dal with 1 cup of water for 3 whistles.


Wash and soak Aval for 5 minutes.


Heat pan with half of the ghee or oil fry the above-mentioned ingredients.

Add the rest of grated ginger, cumin seeds, broken cashews and pepper corns.


Add curry leaves and green chillies, saute well, now add cooked moong dal along with the water.

Add Aval  and required salt to it, cook in medium flame until you get the consistency of Pongal.


sprinkle the crushed pepper mix well and serve.

Aval Pongal is ready.



Sigapparisi pongal

Pongal Variety-2,

Sigapparisi Karuppatti pongal (Palmyra sugar):

Sigapparisi karuppatti pongal
Sigapparisi karuppatti pongal

This special combination of Red rice and Karuppatti is delicious  and healthy. This rice can be replaced in the place of raw rice while preparing pongal.It can also be used sufficiently by people who suffer from diabetes.Palmyra Sugar is not Sugar free or low calorie sweetener, it is a Low GI(Glycemic Index) Sweetener.

Palmyra sugar has lots of therapeutic value. It is an essential part of many Ayurvedic medicines. Palm Sugar is good for problems relating to breathe, like asthma, cold, cough, Anemia, Leprosy, typhoid, and high Blood Pressure. It supports growth of young children, decreases pancreas heat, strengthens heart, bone and teeth; help prevent diabetes, arthritis and respiratory ailments.

Palm Sugar is alkaline and not acidic. Alkaline foods are healthier than acidic food. Unlike white sugar this does not make the children hyperactive nor does it lead to hypoglycaemia.Please click the below link  to know more about it….


Red rice is used to prepare versatile dishes like Pongal.Puttu,Uppma,Kheer Paniyaram,Dosa and many more…….

Red rice is a type of unpolished rice that has higher nutritional value than white rice or polished rice. Cooking time is usually longer than white rice and has a nutty flavour and sweeter taste.
It is rich in fiber content, Vitamin B1 & B2, iron and calcium. Owing to high nutritive content and health benefits of red rice, it is highly recommended for heart patients and diabetics. It is also popular among health freaks and fitness enthusiasts as its high fiber content helps gain less weight.


Red rice-1 cup

Karuppatti-3/4 cup grated (Palmyra sugar) http://bestvisionnewstv.blogspot.com/2014/07/blog-post_781.html

Ghee-1 tbsp

Cashew or Badam-1 tbsp broken

Dry grapes-2 tsp

Elaichi powder -1/4 tsp

Grated coconut- 2 tbsp


1.Soak red rice for an hour,Boil 6 cups of water,cook red rice, soft in a pot  or cooker for 3 to 4 whistle.Mash when its hot to make it more soft.


2.Take a pan add 1/2 cup of water and add grated Palmyra sugar(Karuppatti) stir until it melts.

3.When it cools down filter the sugar syrup and boil it with grated coconut, for 3 more minutes.


4.Add this syrup  to soft boiled red rice,mix well.

5.Heat another pan with 1 tbsp of ghee,fry cashew and dry grapes to golden brown.

6.Add this to prepared Pongal then add Elaichi to it mix all together.Add more ghee if  you prefer.




Paruppu Pongal

Pongal Variety-1

Paruppu Pongal:

Pongal is the time for farmers to rest after the harvest season and prepare themselves for the tougher days ahead. For them, unavu is marundhu. For instance, elaichi and sukku powder ensures easy digestion on a day when the plate is full of rich food.Sakkarai pongal is an important part of the Pongal festivities. It is a balanced dish as it has all the ingredients that constitute the food pyramid — cereal, pulses, sweet, dairy, nuts and fat.We have different methods to prepare Pongal.This recipe is the traditional method to prepare Pongal.

Paruppu Pongal
Paruppu Pongal


½ -cup Raw rice rice
¼- cup moong dal, or Channa dal, fried golden yellow
½- cup shredded jaggery
2 -tsp ghee
2- tbsp cashew nut
2- tbsp raisin
¼- cup of milk
3- cup water
¼- tsp cardamom powder


Soak rice and for 15 minutes.

Cook rice and fried moong dal with 3 cups of water.

Once it is cooked add jaggery, milk and cardamom powder, let it cook for 6-10 minutes.
In a separate pan add ghee, once it is hot add cashew nuts and fry until cashew is golden brown colour.
Add raisins, once raisin is fluffier mix it with cooked rice and moong dal.
Tasty sweet Paruppu Pongal is ready.