Curd poha | dahi poha recipe, with step by step pictures. As summer has started, most of the times we don’t feel like standing in the kitchen and cooking an elaborate meal. We always look for simple, quick and healthy recipes. Dahi poha recipe can be made in 10 minutes. For making Thayir Sadam, we usually cook raw rice and mash it well. We can make thayir sadam with basmati rice and also with millets. We make thayir sevai too, which I have already posted in Jeyashri’s kitchen.
Some people make this Curd poha for janmastami too. Maharastrians call this as Gopalkala and make the similar one with little variations. Curd poha is called as Mosaru avalakki in Kannada . Let’s see how to make this Curd poha | dahi poha recipe. Check out my complete collection of Poha recipes from Jeyashris kitchen. If you are looking for a recipe under 15 minutes, then you should try this for sure.
Dahi poha recipe
Ingredients
- ½ cup Poha | aval medium thick or thick
- ¾ cup yogurt | dahi
- 2 tbsp milk
- 3 tsp Oil
- ¼ tsp Mustard seeds
- ½ tsp urad dal
- ½ tsp chana dal
- 1 green chili
- 1 red chili
- Curry leaves few
- ½ tsp grated ginger
- Cashew nuts few optional
- Asafoetida 2 pinch
- Salt as needed
Instructions
- Wash and soak ½ cup f poha | aval in water for 5 minutes. I used medium thick aval. If using thick poha, soak it for 15 minutes to get softness.
- Drain the water completely.
- Add ¾ cup curd and 2 tblsp milk to the poha. Mix well.
- Adjust the consistency by adding little more milk.
- Always use room temperature milk.
- In a pan add 3 tsp oil and add mustard seeds, urad dal, red chili, grated ginger, asafoetida, chopped green chilis, and curry leaves.
- If adding cashew nuts add it as well.
- You can add finely chopped coriander leaves too.
- Once the dal turns golden brown, switch off the pan and add it t the poha mixture.
- Mix well. Add salt to taste.
- Serve chilled with any pickle of your choice.
- We had with tomato pickle.
Notes
2. While using a thicker variety of poha soak it for 15 minutes to get softer dahi poha.
- Wash and soak ½ cup f poha | aval in water for 5 minutes. I used medium thick aval. If using thick poha, soak it for 15 minutes to get softness.
- Drain the water completely.
- Add ¾ cup curd and 2 tblsp milk to the poha. Mix well.
- Adjust the consistency by adding little more milk.
- Always use room temperature milk.
- In a pan add 3 tsp oil and add mustard seeds, urad dal, red chili, grated ginger, asafoetida, chopped green chilis and curry leaves.
- If adding cashew nuts add it as well.
- You can add finely chopped coriander leaves too.
- Once the dal turns golden brown, switch off the pan and add it t the poha mixture.
- Mix well. Add salt to taste.
- Serve chilled with any pickle of your choice.
- We had with tomato pickle.
- If it turns thick after some time, add little curd and milk to adjust the consistency.
- While using a thicker variety of poha soak it for 15 minutes to get softer dahi poha
