Tangy Poha recipe / Thayir Aval recipe / Beaten Rice – Krishna Jayanthi recipe

Tangy Poha recipe / Thayir Aval recipe / Beaten Rice – Krishna Jayanthi recipe

This recipe is completely different from all the other recipes, all the others were savory or sweet. But here I have mixed curd/yogurt and green chilies with poha/aval and so it has both sour and little spicy taste. This dish is good for summers. I have made this as an offering to Lord Krishna for Krishna Jeyanthi / Janmastami / Gokulastami. Let us move on to the recipe…

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Tangy Aval / Poha / Beaten Rice

Tangy Aval / Poha / Beaten Rice

Ingredients:

  • Aval / Poha / Beaten Rice – 1 cup
  • Curd / Yogurt – ½ cup
  • Green chili – 1 no
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Cucumber – 1 no
  • Asafoetida /Hing / Perungayam – a pinch
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – a tsp

Preparation:

  • Soak the aval/poha in water for 5 mins.
  • Finely chop the green chilies, peel and finely chop the cucumber.
  • Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
  • Meanwhile beat the curd/yogurt and keep it aside.
  • Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
  • Mix them well. Add in the finely chopped cucumber and give a stir.

Serve after lunch or during lunch, good for summers.

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