Millet & Rice Poha (Aval)
Fresh Millet Aval / Poha Koozh with Curd
Ingredients
- 80 g MadeBetter millet or rice aval / poha
- 300 ml, plus more if needed water for cooking
- 200 g plain curd
- 100 ml, as needed cool drinking water to thin
- 20 g finely chopped onion (optional)
- ¼ tsp roasted cumin powder
- to taste salt
Make it, step by step
- Boil the cooking water. Add aval / poha and simmer, stirring, until completely soft; add water as needed for thicker aval / poha.
- Mash or blend the cooked aval / poha. Spread in a shallow bowl and cool promptly.
- Whisk curd smooth; stir into the cooled base with cumin, salt and cool drinking water until spoonable or drinkable.
- Add optional onion and serve freshly made; refrigerate promptly if serving later.
Useful tips
- Whisk the curd smooth before folding it into the cooled aval / poha base; this avoids curd lumps in the finished koozh.
Cooking and storage
- Prepare freshly without overnight fermentation. Thick aval / poha may need longer than the estimated total.
Allergens: Milk.
