Aval Sakkarai Pongal Recipe

This year, for Pongal, I decided to make something different. But my daughter who loves Sakkarai Pongal was too keen on it and I thought it will be nice to add a twist to it. Thus was born this Aval Sakkarai Pongal Recipe!

Using pressed rice / poha instead of rice didn’t change the texture or the taste and she could not even find the difference! It was only after I mentioned that she tried to look for the difference!

And it for this week’s Blogging Marathon #130, I have chosen to do an A-Z series. The theme I have chosen is Rice based dishes where I will be showcasing both sweet and savory dishes. So all through this year I will be posting these A-Z dishes – 3 alphabets a months.

Since Aval / Avalakki / Pressed rice is a product of Rice and very aptly fits for the alphabet A, this is my first dish of this series!

The method is quite straightforward – just the same way we prepare the regular Sweet Pongal. Just need to wash and saok the poha for a few minutes before preparing the dish.

So, let’s see the step by step method to prepare this Aval Sakkarai Pongal Recipe

Wash poha / aval and drain. Sprinkle a little water, cover, and keep aside for 10-15 minutes. Cook moong dal till soft.

In a pan take the cooked moong dal along with the water used to cook it, softened aval / poha. Mix well cover and simmer for a few minutes.

Add jaggery powder / unrefined cane sugar[Karumbu sakkarai] and mix well. USe a potato masher and mash the contents so that it is well combined. Add cardamom powder.

In the meantime, heat ghee in a small pan and roast cahews. Remove from heat once the cashews are golden brown.

Pour the cashew[with the ghee]over the Sakkarai Pongal and mix well. Serve warm drizzled with a generous amount of ghee.

Enjoy the tasty Aval Sakkarai Pongal!!

Note:

• You can use less moong dal[1/2 cup] if you prefer.
• Jaggery powder / brown sugar, unrefined cane sugar can be used, and adjust the quantity to suit your taste.
• Ghee fried raisins can also be added along with the fired cashews.
• A tiny pinch of edible camphor can be added along with the cardamom powder.

Recipe Card:

Do come back tomorrow to check out the recipe that I will be posting for this A – Z series in Blogging Marathon #130.

Like this recipe? Do leave a comment below and rate the recipe. If you try out this dish, share with us how it turned out!

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