Dahi poha Recipe, Perugu atukulu, or mosaru avalakki made with curd, poha and tadka. Soak poha in water and season it with curd and tadka. Chopped chillies and ginger increases the spiciness and adds a new flavour to it the dish.
Some people offer dahi poha during Janmashtami and Karthika masam. A dish to make anytime during the year and very interesting too. A gut healthy food like curd rice.
Poha is flattened rice, used to make different varieties of recipes like upma, dosa, laddu and mixture. It is tummy friendly too and very light. The ingredients used in making dahi poha are very simple. All of them are readily available at home anytime. Curd, poha, green chillis and ginger, with regular tempering.
About Dahi poha recipe:
We get two different varieties of poha or flattened rice. Thin and thick poha. To make upma, pulihora and dahi poha recipe always better to use thin poha. Thin poha is for other recipes like dosa, and laddu.. Making dahi poha is very simple and easy. It is a quick recipe like curd rice. Just temper it with tadka and chopped ginger, green chillis, curry leaves and coriander leaves. Follow the tips to make it tasty.
I always use fresh homemade curd, store bought curd tastes a bit sour which in turn become more after a while. So better to use homemade curd. Making curd is a regular task in my house.
Curd in our daily diet can be beneficial. It has multiple health benefits. Moderate amount of regular consumption of the curd can improve our physical well-being in many ways. Such as improves gut health, digestion, and also bone strength. It also helps as immunity booster. So, including curd in your daily diet is a great option, but moderately. Recipes with curd is one of the best option to consume it regularly and moderately.
Choose curd based recipes from here:
Dahi Poha Recipe | How to make Dahi Poha
Ingredients
- 2 Cups Poha/Atukulu/Flattened Rice
- 2 Cups Curd
- Salt to Taste
- 1 Teaspoon Asafoetida
- 2 Tablespoon Ghee
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Bengal Gram
- 1 Teaspoon Black Gram
- 2 or 3 Green Chillies
- 2 to 3" Ginger
- 5 to 7 Curry Leaves
- Fistful Coriander Leaves
Instructions
- Mix the curd well to make it loose.
- Chop green chillies, ginger.
- Heat ghee in a kadai, add bengal gram and black gram.
- Fry them till they turn golden colour.
- Add mustard seeds and cumin seeds, allow them to splutter.
- Add chopped chillies, ginger, coriander leaves and curry leaves.
- Fry them for two minutes.
- Wash and Soak poha in water for 5 minutes.
- Drain water and squeeze excess water. Take poha in a wide bowl.
- Add curd to the soaked poha, add salt.
- Add the above tempering also to the poha. Combine well.
- Serve perugu atukulu immediately, if not keep refrigerated. While serving add some more curd to it.
