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Curd poha

krishna jayanthi special
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Ingredients

  • 1/2 cup thick flattened rice
  • 3/4 cup hot water
  • Required salt

Thayir aval

  • 1/4 cup milk
  • 3/4 cup thick curd
  • coriander leaves

To temper

  • 1 teaspoon ghee
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • Curry leaves few
  • Red chilli
  • 1/4 teaspoon Ginger
  • 1 tablespoon raisins
  • Asafoetida

Instructions

  • First, wash the flattened rice well
  • Add hot water and required salt; soak for 10 minutes
  • Transfer to a colander and drain all the water
  • Furthermore, add curd and milk; mix well
  • Add ghee and heat
  • Furthermore add mustard seeds, urad Dal, curry leaves, red chilli, ginger; splutter
  • Add raisins; roast
  • Furthermore add asafoetida ; mix well
  • transfer to the yogurt-flattened rice; mix well
  • Finally, add coriander leaves; mix well

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Notes

  1. Always use thick flattened rice. Thin flattened rice might not hold its texture
  2. I would recommend soaking as it gives the best mushy texture. Always use hot water as it helps to speed up the process
  3. soaking is enough to turn flattened rice soft.no need to cook
  4. measuring water for soaking  optional but for the beginner-friendly version, I have included it
  5. Milk is optional but it gives a creamy texture to curd poha so I would recommend it
  6. You can add pomegranates, grapes, or any fruits of your choice.  Chopped cucumber and grated carrots can also be added
  7. Just like any other curd-based item it is best when consumed immediately. If you are planning to consume after a few hours increase milk and reduce curd. 
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