Friday, August 17, 2012

Mosaru Avalakki | Dahi Poha | Perugu Atukulu

Print Friendly and PDF
Mosaru Avalakki is nothing but flattened rice soaked in seasoned curds.As we prepare mostly poha based recipes for Krishna Janmashtami,I have prepared this for that festival last week.It is a simple recipe and does not require much time other than the soaking part.This recipe is apt even on the days of fasting, as it is quite filling and also is a good substitute for rice.I have prepared this in a manner similar to the preparation of curd rice using poha instead of rice. It is a simple,tasty and filling recipe.
Mosaru Avalakki Recipe:
(Serves 2)

Ingredients:
1 cup thin variety Poha(flattened rice)/Avalakki
1 1/2 cups fresh thick creamy Curd
2 tbsp grated fresh Coconut
1/2" Ginger,finely chopped
3-4 Green chillies,slit
1-2 Red chillies
2 tbsp chopped Coriander
5-6 Cashew nuts,broken
1 tbsp Raisins(optional)
a sprig of Curry leaves
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
Salt to taste
2 tsp Oil
Method:
  • Clean and wash poha and remove all the water and let it sit for 7-8 mins.As we are using thin poha it does not need much water to get soaked.If you are using thick poha add some water while soaking it.
  • Beat curds nicely with salt and add to the soaked poha and mix gently,otherwise it would become mushy.If you need more curds to mix it feel free to add acccording to your wish.Keep this aside again for 10-12 mins.
  • Heat oil in a small kadai and crackle mustard seeds.
  • Add chana dal,urad dal and fry until they turn slight red in color.
  • Add slit green chillies and fry until you see blisters forming on them.
  • Add red chillies,curry leaves,cashew nuts and raisins(if using) and fry for a minute.Switch off the flame and let it cool.
  • Add coriander,grated fresh coconut and fried tempering mixture to the soaked poha and mix well until everything is mixed.
Chill it for some time and serve it.
Notes:
  1. It gets thickened if kept for long,so add more curds if needed to it while serving.Accordingly do not forget to add salt.
  2. You can add pomegranate kernels or chopped fresh grapes instead of raisins in the recipe or totally avoid it.
  3. If you want to serve it later keep it refrigerated until needed.

15 comments:

Ez Cookbook said...

So Tempting.... Love the clicks...

Archu said...

Lovely clicks and a easy to make fantastic recipe.

Kaveri Venkatesh said...

We too make this kind of poha but in a different way...yours looks yum

Shobha said...

Never tasted perugu atukulu ..
will try them out.

Veena Theagarajan said...

Never tried.. new to me.. Will try

Great-secret-of-life.blogspot.com

Premalatha Aravindhan said...

wow yummy and delicious recipe,lovely clicks...

Vijayalakshmi Dharmaraj said...

nice one...
VIRUNTHU UNNA VAANGA

Sushma Madhuchandra said...

i wanna grab the spoon from that last picture :)

Shama Nagarajan said...

yummy !!!

Ongoing event : Fast Food event -Noodles

Smitha said...

This is so similar to curd rice. I love curd rice, but I've never tried it with poha. Love the idea.

Shweta in the Kitchen said...

Had heard about curd rice, but dahi poha is new. Looks tempting will try it

http://shwetainthekitchen.blogspot.com/

Archana said...

Whenever I make Masur avalakki its just masur and avalaki maybe a little coriander or green chilli. Must try this delicious masur avalakki.

I am hosting WTML All through August’12. Do send me your entries

Nagashree said...

Slurp, yummy mosaravalakki for the baby krishna.

SREEHARIRAO GARRE said...

Delicious and tasty recipe

Sayantani said...

never had this but looks really comforting n cooling.

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.

Hugs,
Prathy

 
back to top