Mar 31, 2013

Dahi Poha Tadka

Dahi Poha Tadka – A quick preparation, made of poha (flattened rice), curd and seasoning). It’s good for summer and stomach upset. Recipe from Goodhousekeeping magazine.

Serves: 2


1 cup brown or white poha

2 cups fresh curd, best well

½ teaspoon salt (or to taste)


Soak poha in water for 5 minutes (if using thick poha , soak in water for 5 minutes. If it’s thin poha, just dip it in water for 30 seconds and immediately squeeze out water). Mix it with beaten curd and salt to taste.  Keep aside in a serving bowl.

For seasoning (tadka):

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

1/4 teaspoon urad dal 

4 curry leaves

¼ teaspoon hing (asafoetida)


Heat oil in a small pan. Add mustard seeds. When they crackle, add jeera, urad dal, curry leaves and hing. Sit well on a low heat for 1 minute until fragrant and crisp. Pour the seasoning over dahi poha and consume immediately.

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