Mosaru Avalakki | Atukula Daddojanam | Dahi Poha
Mosaru Avalakki or Dahi Poha is a must-have naivedyam for Sri Krishna Jayanti (Gokulashtami/Krishna Janmashtami). I also often have this dish as breakfast or even a single-dish lunch as I find it light on the stomach and very cooling on scorching summer days.
Ingredients
- 1 Cup Poha, Atukulu, Avalakki (~80 gms)
- 1 Cup Dahi, Perugu, Mosaru
- 1/4 Cup Grated Coconut
- Salt to Taste
For Tempering
- 1/2 tsp Mustard Seeds
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 2 tbsp Split Cashews or Peanuts
- 1/2 tsp Grated Ginger
- 1/2 tsp Chopped Green Chilli
- 1 Pinch Hing, Inguva, Asafoetida
- 1 tbsp Oil
- A Few Curry Leaves
Instructions
The Preparations
- Add 1 cup thick poha to a colander and wash under gently running water for a couple of minutes till the poha is completely soaked.
- Leave the poha in the colander for about 15 minutes to drain out all the water.
Getting the Tempering Ready
- In a heavy ladle, heat 1 tsp oil or ghee.
- Add 1/2 tsp mustard seeds and wait till they crackle.
- Add 1 tsp udad dal, 1 tsp chana dal, and 1tbsp split cashews or peanuts. Stir-fry till the dal is golden brown.
- Add the 1/2 tsp grated ginger, 1/2 tsp finely chopped green chillies, a pinch of hing, and a few curry leaves; and stir-fry for a few seconds.
Mixing Mosaru Avalakki
- Transfer the soaked and drained poha to a vessel.
- Add 1/4 cup grated coconut, 1 cup dahi and salt to taste.
- With a gentle hand, mix well.
- Add the tempering to the Dahi Poha and mix gently.
- Serve the Mosaru Avalakki immediately.
Nutrition
Calories: 275 kcalCarbohydrates: 29 gProtein: 7 gFat: 15 gSaturated Fat: 5 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 0.02 gCholesterol: 11 mgSodium: 821 mgPotassium: 207 mgFiber: 4 gSugar: 5 gVitamin A: 250 IUVitamin C: 1 mgCalcium: 124 mgIron: 3 mg