Aval Venpongal | அவல் வெண்பொங்கல்

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Cooks in: 10 Minutes Serves: 2 People

Venpongal is one of the important offering during many poojas and festivals. This recipe using Aval/Poha is a quick recipe which gets ready in 5 minutes, if the cooked moong dal is ready. Try this extremely simple recipe during this Navaratri as an offering.


  • 1 Cup Barnyard Millet Poha/Aval
  • 1.25 Cups Water
  • 1/2 Cup Cooked Moong Dal
  • 2 Tbsp + 1 Tbsp Ghee
  • 2 Tbsp Chopped and roasted Cashew Nuts
  • 1 Tbsp Chopped Ginger
  • 1 Tsp Jeera
  • 1/2 Tsp Crushed Black Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • A Pinch of Asafoetida Powder
  • One Spring Curry Leaves


  1. Wash and drain the poha under running water and keep aside.
  2. In a pan add 2 tbsp ghee and temper ginger, pepper powder, jeera, asafoetida powder and curry leaves in the same order.
  3. Add water, cooked moong dal, salt and bring it to a boil on low heat. When it starts boiling, add the drained aval/poha and mix well and cook for 2 minutes.
  4. Finally add the remaining ghee and roasted nuts. Turn off heat. Let it remain in the pan for another 5 minutes. This helps the poha to absorb the moisture in the retained heat.
  5. Excellent aval pongal is ready.


  • Other millet flakes/poha/aval can be used for this recipe.
  • Can reduce water and add 1/4 Cup milk, which will enhance the taste.

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  1. Do you have soak the barnyard millet poha for 8 hrs before making the pongal? I thought all the miller’s have to be soaked before making any dish with them?

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