Curd poha or dahi pohe or tadkewale dahi poha is a popular Maharashtrian delicacy. It s usually made for breakfast but can make for an interesting evening snack too. Just like your regular poha, it s easy to make, needs minimal ingredients but is certainly healthy and tastes different. So when you are bored of the traditional poha with vegetables, you can make this simple and mushy recipe with a hint of sourness to appease your taste buds. So here s the recipe:
Wash the poha and drain it completely in a sieve. Ensure it doesn t get mushy when you wash it.
Add the curd and little salt to the poha, mix lightly and set it aside in a big bowl.
Heat oil in a small pan and add the mustard and cumin seeds. Once they splutter, add the urad dal, groundnuts and asafoetida and stir.
Add the curry leaves, green chilli and ginger and saute for a minute.
Finally add the turmeric powder, mix and turn of flame.
Pour the tempering or tadka on the curd poha mix. Mix gently. If the poha appears a little dry you can add more curd.
Garnish with coriander leaves and serve.
This recipe does not need to be served hot. Hence you can prepare it in advance and enjoy it anytime during the day. It can be stored in the refrigerator until evening too.
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