MOSARU AVALAKKI (Curd Poha)

Wanna celebrate “No Rice Day”… think of Lord Krishna’s favourite…homely, humble Avalakki (Poha). Soak it in a bowl of curd. Garnish it, taste it….hmmm…find yourself soaking in bliss. Cool dish this….for there is nothing warm about it. Consumed best in a mildly chilled and slightly sweet state, “Mosaru Avalakki” is a fitting substitute for curd rice. Typically served at the fag end of a meal, it is known to soothe the stomach, acting as a coolant especially after eating hot n spicy stuff or rich fat food.

Dish Type:  South Indian Vegetarian Rice VarietyMosaru Avalakki Brass 2 copy

Preparation Time:  10 min

Cooking time:  2 min

Serves:  4 persons

Ingredients

For soaking:

Poha                            1 cup (paper thin variety)

Curd/Yogurt                ½ cup

Salt to taste                 ½ tsp approx.

For seasoning:

Oil                               ½ tsp

Mustard seeds            ½ tsp

Bengal gram dal         ½ tsp

Black gram dal            ½ tsp

Green chilli                 1 no. chopped to circular pieces

Red chilli                     2 nos.

Curry leaves                few

Cashew nuts                2 nos. (broken to smaller pieces)

Asafoetida                   A pinch

Optional Ingredients for garnish, nutrition and taste: (Add all, some or none of these. It’s your choice alone!)

Onion                          1 tbsp. fine chopped

Carrot                          1 tbsp. grated

Cucumber                   1 tbsp. fine chopped

Ginger                         ¼” pc grated

Coriander leaves         1 tbsp fresh and fine chopped

Raisins                         1 tsp

Pomegranate seeds    1 tbsp

Fresh green grapes     1 tbsp (big size grapes can be sliced to half)

Cumin powder              A pinch

Black salt powder         A pinch

Raw grated coconut    2 tbsps (fresh)

Directions:

Wash poha thoroughly in water – preferably twice. Drain out the water. Whisk curd well with salt. Add this to the washed poha. Mix them gently. Keep aside for just 5 min. Get ready to season it….

Heat oil in a small skillet. Add mustard seeds. When they crackle, add bengal gram dal and black gram dal. When they turn golden brown, add chopped green chillies, red chillies, curry leaves and cashew nuts. Switch off and add asafoetida. Let it cool.

Now add any or all of the ingredients listed above for garnish, to suit your taste and convenience. Finally add the seasoning that you just prepared. Mix them well and yes, gently.

Mosaru Avalakki is now ready. Serve it straight (with / without accompaniment) or chill n serve.

Chefs’Chat:

Thick variety of poha may also be used. It needs more soaking time and comparatively greater quantity of water. When kept soaked for a longer time, poha mix thickens. You may have to add more curd and also water if required. Also remember to check the taste for this revised quantity. A bit more of salt….sure you can add.

Adding veggies and fruits like onion, cucumber, grapes, pomegranate not only enhances nutrition n taste, but also prevents the mixture from becoming thick.

Store it in refrigerator if needed for later use. Add milk if curd turns sour.

If you wish to pack it for travel, mix all ingredients except curd. Store boiled and cooled milk separately with just a spoon of curd added to it. Mix it well with rest of the ingredients just before serving.

Same recipe holds good for Curd Rice too. Here, in place of poha, use cooked rice. Cook rice with rice: water ratio of 1:3. Let rice cool completely before adding curd, salt, seasoning and garnish.

 

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