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 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
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:
- 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.
- 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.
- 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:
- 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.
- 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.