Tangy Poha / Aval / Beaten Rice

Tangy Poha / Aval / Beaten Rice - Plattershare - Recipes, food stories and food lovers
This recipe is completely different from all the other recipes, all the others were savory or sweet. But here I have mixed curd/yogurt and green chilies with poha/aval and so it has both sour and little spicy taste. This dish is good for summers. I have made this as an offering to Lord Krishna for Krishna Jeyanthi / Janmastami / Gokulastami. Let us move on to the recipe…
4 from 2 votes
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Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Served As: Lunch, Snacks
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5


  • 1 cup Poha or rice â aval beaten rice â
  • 1/2 cup Yogurt or curd â curd â
  • 1 no Green Chillies â â
  • 1/4 tsp Mustard Seeds â â
  • 1/4 tsp €¢ Split Blackgram €“ ¼ Tsp â split blackgram â
  • 1 no Cucumber â â
  • 1 pinch Asafoetida or hing â hing perungayam â
  • a leaves Curry â â
  • to Salt â
  • a tsp Oil â â


  • •Soak the aval/poha in water for 5 mins.
  • •Finely chop the green chilies, peel and finely chop the cucumber.
  • •Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
  • •Meanwhile beat the curd/yogurt and keep it aside.
  • •Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
  • •Mix them well. Add in the finely chopped cucumber and give a stir.
  • Serve after lunch or during lunch, good for summers.

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4 from 2 votes

Madraasi Deepa
Madraasi Deepa

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