Curd Pohe

Curd Pohe is another popular Maharashtrian breakfast........ I got a chance to taste it while staying at my friend Amitas place in Mumbai...... Amita, I miss the days when I would sit together with you guys early in the morning... looking at the sunrise and waking Mumbai life.... and sipping on to hot chai flavoured with lemon grass plucked from your pots.... :)

Curd Pohe is delicious, healthy and gets digested easily..... and its really simple to make....... wash 2 cups of pohe and keep aside..... take around 250 gms of thick curd and churn it to make it thin.... if you feel that the consistency is thick, add some milk..... the curd should be of the consistency of milk shake.... add a pinch of salt and a teaspoon of sugar powder to the curd.... mix and keep it aside....

In a tadka bowl heat some refined oil... add musturd seeds, lil jeera, curry leaves and dried stuffed chillies(they are called Sandki Mirchi in Maharashtra and are easily available in the market, in Hyderabad they are called curd chillies and are available anywhere)...... when the seasoning is ready add it to the curd and mix well....... add the soaked pohe in the end and mix well...... let it stand in fridge for 5-6 minutes so that the pohe absorbs the curd and the flavours of tadka...... if you leave it inside for longer the pohe will absorb a lot of moisture from the mixture, in that case add a little water/milk to bring it to a desired consistency...... I prefer water..... it is desirable that you consume it immediately, because the pohe will keep on soaking moisture and will become extremely soft..... you dont want to be eating dahi pohe khichdi!

Amita.... my roommates in Mumbai had become a fan of this dish and there was a time when I had seen my flatmate eating curd pohe for 5 consecutive days!...... Thanks a lot for introducing this delicious breakfast to me :)