Karnataka

Mosaru avalakki

Name: Mosaru avalakki
Total time: 15 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 1/2 cups thin or medium poha poha (flattened rice); 1 1/2 cups curd (plain yogurt, natural yoghurt); 1/2 cup milk; 1/4 cup water; 1/2 finely chopped cucumber; 1/4 cup arils pomegranate seeds; 1/2 inch grated ginger; 1 chopped green chilli; 1 tbsp coriander leaves (cilantro); 3/4 tsp salt; 2 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/2 tsp urad dal (split black gram); a few curry leaves; a pinch asafoetida

Poha soaked in curd and milk, tempered and topped with pomegranate. Curd rice's quicker cousin.

15 minTime

7 gProtein each

mildSpice

Curd poha2 chapters · 1 min read

Make it your way

Grandma's wayPoha in curd with a mustard tadka.

The original

227kcalsame

7 gproteinsame

2 gfibresame

15minutessame

Mosaru avalakki, Karnataka style.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)1½ cups thin or medium poha

Curd (plain yogurt, natural yoghurt)1½ cups

Milk½ cup

Water¼ cup

Cucumber½, finely chopped

Pomegranate seeds¼ cup arils

Ginger1.5 cm, grated

Green chilli1, chopped

Coriander leaves (cilantro)1 tbsp

Salt¾ tsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)½ tsp

Curry leavesa few

Asafoetidaa pinch

Method

4 steps

1Rinse the poha once and drain.
2Mix poha with curd, milk, water, salt, ginger and cucumber. Rest 10 minutes.
3Temper mustard, urad dal, chilli, curry leaves and asafoetida in oil and pour over.
4Top with pomegranate and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Mosaru avalakki

Poha soaked in curd and milk, tempered and topped with pomegranate. Curd rice's quicker cousin.

15 minTime

7 gProtein each

mildSpice

Curd poha2 chapters · 1 min read

Make it your way

Grandma's wayPoha in curd with a mustard tadka.

The original

227kcalsame

7 gproteinsame

2 gfibresame

15minutessame

Mosaru avalakki, Karnataka style.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)1½ cups thin or medium poha

Curd (plain yogurt, natural yoghurt)1½ cups

Milk½ cup

Water¼ cup

Cucumber½, finely chopped

Pomegranate seeds¼ cup arils

Ginger1.5 cm, grated

Green chilli1, chopped

Coriander leaves (cilantro)1 tbsp

Salt¾ tsp

Cooking oil (vegetable oil)2 tsp

Mustard seeds½ tsp

Urad dal (split black gram)½ tsp

Curry leavesa few

Asafoetidaa pinch

Method

4 steps

1Rinse the poha once and drain.
2Mix poha with curd, milk, water, salt, ginger and cucumber. Rest 10 minutes.
3Temper mustard, urad dal, chilli, curry leaves and asafoetida in oil and pour over.
4Top with pomegranate and coriander.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mosaru avalakki

Make it your way

Ingredients

Method

Mosaru avalakki

Make it your way

Ingredients

Method

Make it a meal