Curd-Avalakki or Poha

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Mosaru or curd keeps your body bad bacteria free. As I earlier said Avalakki is easily digestible and hence can be used for a light snack dish. This recipe is a good choice when you have been fasting and need to have something light weight to break/keep the fast. And it’s quite easy to prepare as well. People have this very often for Ekadashi,Shivaratri and other occasions where fasting is involved. This dish was also prepared for Shivaratri recently. The grapes, nuts and raisins added in this Mosaru Avalakki nourishes the starving stomach with energizing nutrients. If the grapes are small in size, add directly or you can cut grapes into two pieces. I always wash the grapes in salt water by soaking there for 10 minutes in order to remove some of the pesticides. I have seen people suffer from cold or throat infection due to the chemicals laced on top the unwashed grapes. Rest follow this simple recipe of Curd / Mosaru Avalakki.

Curd Avalakki Poha
Curd Avalakki Poha

Curd-Avalakki Ingredients :

    • Medium or Thick Poha Avalakki or Flattened Rice -1 cup
    • Curd / Yoghurt – 1 and 1/2 cup
    • Finely chopped Green Chillies – 2-3
    • Green grapes – 1/2 cup
    • Finely chopped Coriander leaves / Cilantro – 1/4 cup
    • Salt

Oggarane or Tempering Ingredients:

    • Ghee / Clarified Butter – 1 tsp
    • Cashew nuts – 7-8
    • Raisins (Kishmish) – 10 (optional)
    • Mustard seeds – 1/4 tsp
    • Urad dal / White Lenthils – 1/4 tsp
    • Curry leaves – 5-6

Preparation Time: 20 mins

How To Make Curd Avalakki or Poha:

  1. Soak the fresh Green grapes in salt water for 10 min. I always wash the grapes in salt water to remove some of the pesticides. I have seen people suffer from cold or throat infection due to chemicals on top the unwashed grapes.
  2. Soak the Poha in water for 5-7 min. Check to make sure that the Poha has turned a bit soft but not too soft (do not soak Poha in water more than 7 min). Drain the water from the vessel, hand squeeze out all water from the Poha.
  3. Add Green grapes (If the grapes are small in size, add directly or you can cut grapes into two pieces), Curd, Green chillies, Coriander leaves and Salt to the wet Poha. Mix well with hand or spoon. If needed add additional curd to these contents.

Oggarane or Tempering for Curd Avalakki or Poha:

  1. 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. Leave the Ghee in frying pan. Add Mustard seeds and fry. Once mustard seeds splutter, add Urad dal and Curry leaves and fry until Urad Dal turns golden brown. Add this tempering to Curd-Poha. Now the Poha is ready to be served.
  2. This dish was also prepared for Shivaratri. This recipe is a good choice when you have been fasting and need to have something lightweight to break/keep the fast. And it’s quite easy to prepare as well. People have this very often for Ekadashi, Shivaratri and other occasions where fasting is involved.

2 COMMENTS

  1. Madam you may add fried and well powdere ellu for huli avalakki which will give you the taste of puliyogare.

    You can try to prepare the dry huli avalakki also. First fry tamarind (dry) and all other ingredients as mentioned by you. You can use dry coconut or you can add hasi kobbari while serving. Grind all other ingredients seperately i.e. tamarind, ellu and chilli etc. Add all the ingredients after grinding well and add gatti avalaki and grind according to your taste either fine or little less.

    Now prepare voggarane with oil, sasive, uddina bele, kadalebele and karibevu and ground nut/kadalekayibija and mix well with the grinded avalakki. Cool it and put it in airtight jar. When ever required heat water and mix with the ready huliavlakki like idli batter ; add more water if you want it very soft. Garnish it with green corriander finely chopped if required green chillies also finely chopped and coconut and serve.

    The dry huli avlakki can be taken for long trips along with dry coconut (grated) and can be used if proper breakfast is not available. It will be ready to eat with hot water mixing.

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