Some people make this Curd poha for janmastami too. Maharastrians call this as Gopalkala and make the similar one with little variations. Curd poha is called as Mosaru avalakki in Kannada . Let’s see how to make this Curd poha | dahi poha recipe. Check out my complete collection of Poha recipes from Jeyashris kitchen. If you are looking for a recipe under 15 minutes, then you should try this for sure.
Wash and soak ½ cup f poha | aval in water for 5 minutes. I used medium thick aval. If using thick poha, soak it for 15 minutes to get softness. Drain the water completely.
Add ¾ cup curd and 2 tblsp milk to the poha. Mix well.Adjust the consistency by adding little more milk. Always use room temperature milk. In a pan add 3 tsp oil and add mustard seeds, urad dal, red chili, grated ginger, asafoetida, chopped green chilis and curry leaves. If adding cashew nuts add it as well.You can add finely chopped coriander leaves too.
Once the dal turns golden brown, switch off the pan and add it t the poha mixture.Mix well. Add salt to taste.Serve chilled with any pickle of your choice.
We had with tomato pickle.
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