Curd Aval is a cool, comforting dish made with soft poha, creamy yogurt, and a flavorful tempering. Fresh cucumber and pomegranate add crunch and color. It comes together quickly and tastes delicious with your favorite pickle.
Curd Aval (Poha) is a cool, comforting dish made by combining softened poha with creamy curd, milk, and salt. A fragrant tempering of mustard seeds, ginger, green chilli, and asafoetida adds warmth and flavor. Garnish with cucumber, juicy pomegranate pearls, and fresh coriander, then serve with your favorite pickle.
Curd Aval (Poha) Recipe
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Curd Aval (Poha)
Soft poha tossed with creamy curd, a mustard-ginger tempering, and a fresh garnish of cucumber, pomegranate, and coriander.
4
servings30
minutes5
minutesIngredients
Thick Poha – 1 cup
Curd – 1 cup or as required
Milk – 1/4 cup
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Green chilli – 1
Fresh ginger – a small piece
Asafoetida powder – a pinch
Cucumber pieces – few
Pomegranate pearls – few
Coriander Leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and soak the poha in sufficient water for 15 to 20 minutes or till it is softened.
- Whisk the curd and add it to the soaked poha. Mix it well and add the milk along with salt.
- In a tadka ladle put the oil and when it is hot add mustard. When it starts crackling add ginger and green chilli chopped finely. Add asafoetida powder and pour this seasoning over the poha. Mix well.
- Garnish with few cucumber pieces, pomegranate pearls and coriander leaves.
- Serve with any pickle.