The best summer recipes are easy to make and cool and refreshing to partake in. Taking to Instagram on May 9, celebrity chef and MasterChef India judge Kunal Kapur shared one such recipe that checks both boxes.
“Summer meals at my place are all about comfort, cooling ingredients, and easy recipes – and this poha curd rice has become my latest obsession,” he wrote in the caption. “Soft poha mixed with chilled curd, a simple tadka of mustard seeds, curry leaves, and green chillies, topped with coriander and pomegranate for that fresh bite. It’s light on the stomach, perfect for hot days, and honestly tastes even better after sitting for a while in the fridge. Simple food, but the kind that instantly feels comforting.”
The detailed recipe is presented as follows.
Ingredients for poha curd rice
- Poha – 1 cup
- Water – as required
- Oil – 2 tbsp
- Asafoetida (hing) – 1/4 tsp
- Dry red chillis – 2-3
- Mustard seeds – 2 tsp
- Urad dal – 2 tsp
- Curry leaves – a sprig
- Ginger, chopped – 1 tbsp
- Green chilli, chopped – 2
- Carrot, grated – 1/2 cup
- Curd – 1½ cup
- Salt – to taste
- Coriander, chopped – handful
Method of preparation
- Take the thick variety of poha for the recipe. Wash it twice, the first time with normal tap water and the next time with bottled drinking water. Do not wash the poha for long; only a few seconds will suffice. Strain the poha right away. The amount of water taken up by the poha within this time is enough to soften it. Make sure to keep the poha in the strainer for 15 minutes to separate all excess water.
- Heat the oil in a pan. Add hing, dry red chillies and mustard seeds. Once they start to sputter, add the urad dal, curry leaves, finely chopped ginger, and finely chopped green chillies. Stir it lightly, but do not let the ingredients turn brown.
- Then add the grated carrot. This is optional. Toss the carrot on high heat for only 10 to 15 seconds, and then remove the pan from the gas.
- Now place the drained poha in a large bowl. Add the curd into the bowl. Then add the cooked spice and carrot mixture. Season with salt and chopped coriander.
- Gently mix everything with a spoon. Use a slow, lift-and-drop motion.
- The poha curd rice is ready to eat. Serve it in a bowl, garnished with a sprig of curry leaves.
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