Recipe: Delicious Curd poha

Ivan Gibbs
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Recipe: Delicious Curd poha
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Recipe: Delicious Curd poha Delicious, fresh and tasty.

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.

On hot summer days as Mosaru Avalakki plus pickle … perfect cooler !!!

Making of Curd poha is actually easier than regular curd rice.

Curd Poha is an instant and yummy snack option which can be prepared in minutes for your family.

You can have Curd poha using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Curd poha

  1. Prepare 2 cups of thick poha.

  2. Prepare 1/4 cup of milk.

  3. You need 1 cup of fresh curd.

  4. You need to taste of Salt.

  5. You need 1 tsp of sugar.

  6. Prepare 2 tsp of oil.

  7. Prepare 5 of curry leaves.

  8. You need 2 tsp of coriander leaves finely chopped.

  9. It’s 1/2 tsp of mustard seeds.

  10. You need 1/2 tsp of hing/asafoetida.

Try this delicious recipe today and enjoy with your kids and loved ones.

For more such interesting recipes, please click on the following links: Idli - South Indian Traditional Food; Gopalkala is a beaten rice recipe mixed with curd, pomegranate and cucumber.

Gopalkala is a prashad recipe that is specially made on Krishna Janmashtami.

In Maharashtrian households, mothers make gopalkala with seasonal fruits to feed it to kids.

Curd poha instructions

  1. Wash and soak thick poha..

  2. Add salt,sugar,milk and keep for sometime..

  3. Now add curd and coriander leaves and mix it well..

  4. Heat oil in kadai add mustard seeds when it crackles add hing add this to poha and mix well.Its ready to serve..

This bean rice poha with fruits in curd, can be served for breakfast or as an afterschool snack.

Curd poha also known as Thayir Aval in Tamil, is simple, easy to make and filling too.

Oggarane or Tempering for Curd Avalakki or Poha: Heat a frying pan, pour Ghee, add Raisins and Cashew nuts.

Fry until the nuts turn golden brown.

Use a spoon to transfer the Raisins and Cashews to the Curd-Poha.