GOPALKALA/CURD POHA, how to make flat rice in a yogurt base

This is just another version of Curd rice or Curd sevai or curd semiya or Millet semiya
Curd poha/aval/flat rice is also a very delicious dish, which can be prepared in a jiffy.
I have already posted 7 poha varieties:
Lemon veg poha
Tamarind poha
Sweet poha
No cook instant poha
Aval dosa
Aval kesari
Aval payasam
Especially during summer, if you want to avoid rice, Curd poha will be an excellent option.

And most importantly, in North, in all the temples, this is the main neivedhyam for Lord Krishna and is called GOPALKALA

Ingredients

Poha - 1/2 cup

Curds - 2 cups

Salt to taste

To season

Ghee - 11/2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Channa djhal - 1 tsp

Jeera - 3/4 tsp

Ginger paste - 1/2 tsp

Slit green chillies - 2

Red chillies, broken - 2

Curry leaves a few

To garnish

Pomegranate arils

Coriander leaves

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 5 mts; Soaking time: 1 hour;  Cooking time: 10 mts

Serves 2

Poha soaked in water for an hour. (water level should be little more than poha level)

Poha takes up the water, salt to taste added

Ghee heated in a pan, hing powder, ginger paste, mustard seeds, urad dhal,channa dhal,  jeera, green and red chillies, ginger paste and curry leaves seasoned

added to the poha

Curd added

Mix well, garnish with coriander leaves and pomegranate arils. Chill and serve.

This post first appeared in www.malpatskitchen.com

Categories: Festival Delicacies, Janmashtami neivedhyams, Rice Varieties