Poha Ven Pongal / Aval Khara Pongal / Atukula Pappu Pongali / Rice Flakes Khichdi
Print ThisIngredients
- 2 cups Poha/Aval/Atukulu
- 1 cup Moong Dal/Pesara Pappu
- 1 pinch Turmeric Powder
- 2 Green Chillies chopped
- 1 sp chopped Ginger
- Salt to taste
For Popu :
- 1/2 sp Cumin Seeds
- 1 sp crushed Pepper Corn
- 1 pinch Hing/Inguva
- few Curry Leaves
- few Cashew Nuts
- 3 sp Ghee
- 2 sp Oil
Instructions
Wash and soak moong dal for 10 mins and cook on stove top, when done remove from flame and keep aside.
Heat 2 sp ghee in a pan add cashew nuts and fry, once done transfer to a plate. Then add in poha and stir for a couple of mins on low to medium flame.
Now add 3 cups of water and cook for 2 mins on low flame, then add cooked moong dal and mix, add enough salt, turmeric powder and stir well.
Add more water if needed, continue to cook for an additional couple of mins until done. Heat remaining oil+ghee in a small frying pan add popu ingredients and fry, once done add chopped green chillies, ginger, curry leaves and fry for a while on low flame. Once done add it to cooked pongal along with fried cashew nuts and mix everything well.
Now poha khara pongal/aval moong dal khichdi is ready for naivedyam to Lord Sri Krishna during Krishnashtami festival.
