This is one of my all time favorite breakfast / dinner dish. I used to make this twice or thrice a week and then when other dishes became family favorites, this one got pushed back and I have been making this just once in a while.

Last week I made this for breakfast and relished it with my family. The garnishing are optional but when coriander leaves and pomegranate are added, it not only adds color but also flavor to the the simple dish.

So this is the second dish for Week 2,Day 2 of Mega Blogging Marathon #68 themed Cooking Carnival

Do check out the other recipes with this Iron rich ingredient – recipes with Aval

I used:

Poha/ Aval/ Avalakki – 1 cup
Fresh yogurt- 2 cups/ adjust as needed
Grated carrot- 1/4 cup
Salt to taste

For seasoning:

Mustard- 1 teaspoon
Chana dal- 1/2 teaspoon
Split urad dal-1/2 teaspoon
Cumin- 1/2 teaspoon
Oil- 1 teaspoon
Curry leaves – a few

For garnishing :

Pomegranate arils
Finely chopped coriander leaves

Take the poha in a vessel and rinse it with water. Drain .

Add a splash of water and mix. Cover and let it sit aside till the poha softens up completely. Keeping adding sprinkles / small splashes of water and gently mixing it till done.

Whisk yogurt . Add this to the softened poha , add salt and mix well.

In a small pan, heat oil and add the ingredients for seasoning except curry leaves. Once the mustard pops and the dal turns brown, add the curry leaves and remove the pan from heat.

 Pour the seasoning into the poha mixture, add grated carrot and mix.

 Serve garnishes with pomegranate arils and coriander leaves.


  • There are two varieties of Poha – the thick and thin varieties.

If you are using the thin variety, wash
the poha in a colander and use immediately..If you let is stand for too
long,it will get soggy.

If using the thick variety,wash poha and put in a vessel.Sprinkle a little water,cover and let it stand for 10 minutes or till it is soft.Then use it in the recipe.

  • Some varieties of poha absorb more water / curd. It thickens on standing.So if you need it more watery, keep
    some extra curd handy and add to the dish just before serving.
  • It is best to use fresh yogurt for a great tasting dish.

Bon Appetit…

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

16 thoughts on “Mosaravalakki | Curd Poha”

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