Blogging Marathon# 29: Week 1/ Day 2
Theme: Cooking with Colors
Dish: Dahiwale Poha (Atukula daddojanam/ Mosaravallaki) — White
After yesterday’s colorful and slightly elaborate curry recipe, today I am making a simple dish that is White. Just ‘white’ dishes can be sometime boring — think of just ‘white’ rice or ‘white’ milk (I [email protected]%# white milk — both the color and smell make me t^$*#^$ up). So jazzing up a plain white dish by adding colorful veggies or flavorings is a way to make it more eye appealing. (I jazz up my milk with a tiny bit of coffee granules.)
Today’s dish has 2 white components — Poha & Yogurt, but to give some color and add nutrition I’ve added some grated veggies. This is probably the easiest dish I’ve ever made.
This dish is like a quick ‘daddojanam’ or curd rice. When you crave for a comforting bowl of yogurt/ curd rice and don’t have the patience to cook rice, then just use poha instead. The texture of poha after soaking in yogurt is very similar to that of very soft rice. I added grated carrot and cucumber for some color. Here’s how I made the dish:
Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)
- 1 cup Poha (flattened rice flakes) (I used thick poha)
- 1 cup Yogurt (or more depending on desired consistency), whisked
- 1 Carrot - small, peeled and grated
- 1 Cucumber - small, peeled and grated
- 2 chilies Green - finely chopped
- 3 tbsps Cilantro - finely chopped
- to taste Salt
- 1 tsp Mustard seeds
- 1 tsp Ginger - finely chopped
- 1 red chili Dry
- 6 Cashews
- Curry leaves - few
- pinch Asafoetida / Hing
- Rinse the poha and soak it in water for 3-4 minutes. Then drain it and add to a bowl. Add the yogurt and mix well.
- Next add all the other ingredients (except for the tempering ingredients) and mix well.
- In a medium size saute pan, heat 2tsp ghee and add the tempering ingredients. Once the seeds start to splutter, add the poha-yogurt mixture and heat it through for 2-3 minutes.
- Remove from heat and let cool completely before serving.