Curd poha or mosaru avalakki in Karnataka is relished as quick snack. It's typically made with dairy curd. This recipe uses a plant-based peanut curd instead. This is also an oil-free version making it a healthier option. Typically people use white poha while this recipe uses red rice poha. it's also used as a Prasad and offered to Lord Krishna during Krishna Janmashtami to celebrate the friendship of Krishna and Sudhama.
Wash and soak the poha with just enough water above it's level and allow it to rest for 5 mins
To the curd, add salt, coriander, green or red chilli, grated ginger and allow it to rest for 5 mins
To make an oil-free tadka, in a clay or an iron heavy bottomed vessel add channa dal and urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds and roast till it splutters.
To the poha, add the curd mix, tadka and mix well.
1 tbsp lime juice can be added optionally if the curd is not sour.
Serve immediately as the poha will absorb all the curd. If the poha looks dry, add some more curd and adjust the salt if needed.
This can be served when rice is not available.
Red rice poha gives a better taste than millet / brown rice / white rice-based poha.
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