July 17, 2013

Mosaru Avalakki | Dahi Poha | Flattened rice with seasoned yoghurt

The benefits of Curd / yoghurt needs no emphasis, especially in South Indian Cooking, where the mandatory Curd Rice (or Thayir Saadam) is as quintessential as Black Coffee / Earl Grey Tea would be to an American / British lunch or dinner. The probiotics in yoghurt keep the digestion going and provide for a healthy gut. Today's dish is a snack that can be quickly made when hunger pangs strike. I usually make Gojjavalakki (or Tamarind flavoured Poha) or Aval Upma (Poha seasoned with lemon and tomatoes) with Poha or even Jaggery Poha. But today's dish  - Mosaru Avalakki (flattened rice in seasoned yoghurt) is sans Onion and Garlic, and you could use it as an offering to God too. 


Mosaru Avalakki is usually made for Krishna Janmashtami (birth celebrations of Lord Krishna), and although we dont make it at home, this dish takes me back to my childhood friend's house where I tasted this first. When Valli announced Cooking with Curds as one of the themes for this BM, I took it for two reasons - the challenge of photographing something white (basically colourless) means an opportunity to use the props at home, and two - the challenge of not making Dahi Puri or Dahi wada (where curd was used as topping), but to use curd in Cooking was something I looked forward to. So, this week on BM # 30, you would see 3 dishes that uses curd within the dish, and not as topping. Lets get to the recipe ...

Prep time : 10 mins , tempering : 1 min, Serves : 2

Ingredients:
  • Poha - 1/2 cup
  • Curd / Yoghurt - 1 cup (I used Plain Yoghurt)
  • Salt - to taste
  • Grated coconut - 2 tsp
Tempering:
  • Oil - 1 TBSP
  • Mustard - 1/2 tsp
  • Channa Dal (bengal gram) - 1/2 tsp
  • Urad Dal (split black gram) - 1/2 tsp
  • Red chillies - 1 (broken)
  • Green chillies - 1 or 2
  • Grated ginger - 1/2 tsp
  • Cashew and raisins - a little
  • curry leaves & Coriander leaves - few

Method:
Wash and soak the poha for 10 mins. If using thinner variety, just wash under running water.
In a bowl, beat the curd with the salt.
Prepare tempering with mustard and rest of the ingredients
Mix the poha and the curd . add the tempering.
Finish with grated coconut (I didnt add)
Serve immediately

22 comments:

  1. Thats a real quick one and so delicious too.must make these they look so so tempting.

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  2. Kalyani, I love the pictures, they have come out really so bright and colourful!..I agree, when the dish is white, adding the additional ones makes it so eyeful right!...

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  3. So yummy and full of flavors!

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  4. delicious and healthy version

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  5. Super quick and delicious poha.. looks great !!

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  6. Its an easy thing to serve. I make it so often.Love the toppings.

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  7. Something real delicious.. :) A South Indian's comfort.. :) Nice space you have.. Glad to follow you! :)

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  8. One of the most popular dish from Karnataka right!! beautigful pictures.

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  9. Lovely dish and lovelier pictures! It is hard to take picture of something white and i absolutely love your idea of adding props to make it eye catching!

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  10. Cooling dish for hot summer days.

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  11. this is like doodh kaala, i love it when we make it during ganesh chaturthi

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  12. Curd rice is my fav and this is like curd rice minus the time for cooking rice. Yumm!

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  13. Wat a healthy,easy and definitely my kind of comforting food.

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  14. Love the pictures..Very inviting as well!

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  15. Love the pics dear.. And this is such a tempting one & something new to me..

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  16. A simple heavenly indulgence. :)

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  17. quick and flavorful with the tempering ings.

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  18. This looks absolutely delicious. I could finish off the whole bowl...

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  19. that is absolutely comforting... such a comfort food!!
    Sowmya

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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