Thick poha / flattened rice is added to the yogurt / dahi. Raw mango is grated and added to the poha soaked in yogurt. Finally whole spices are fried in oil and added to the poha mixture. Serve mango dahi poha immediately.
Makes: around 2 Servings of Mango Dahi Poha
Thick Poha 3/4 Cup
Yogurt 1 Cup
Raw Mango 1 Cup (Grated)
Green Chiles 2
Turmeric Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel and either julienne or grate the raw mango.
Remove stems, wash and slice the green chiles.
In a mixing bowl, whisk together yogurt and around quarter cup of water.
Stir in poha, grated raw mango, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles.
Fry briefly and remove from heat and add to above poha bowl.
Stir well and serve mango dahi poha immediately.
Notes: Make sure not to over stir once the poha is added to yogurt.
Suggestions: Adjust the consistency with water. If raw mango is not sour enough, add few drops of lemon juice to the dahi poha.
Variations: You can also add roasted peanuts and chopped cilantro to the poha mixture.
Other Names: Mango Dahi Poha, Mango Yogurt Flattened Rice, Perugu lo Atukulu.