Dahi Poha Recipe | How to make Dahi Poha
Dahi poha Recipe, Perugu atukulu, or mosaru avalakki is offered to deity during festivals. 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.
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.
Notes
Always prefer to use homemade fresh curd for better taste.
Tadka with ghee is the best choice to get a nice flavour and taste.