Poha with curd
Preparation Time
15 minutes
Cooking Time
5 minutes
Difficulty Level
easy
Meal Type
Breakfast
Serves 2
Key Ingredients
- Thick poha
About This Recipe
Flattened rice with curd is a familiar no-cook pairing in eastern India, where the flakes go by chide in Bengali and chudaa in Odia, and it is eaten plain or sweetened with jaggery and fruit. The flakes are rinsed rather than soaked: ten seconds under the tap, five minutes of draining, and the curd does the rest of the softening.
A one-to-one pairing of thick poha and curd gives a moist, spoonable bowl that is neither dry nor soupy. Whisk the curd smooth first so it coats every flake, and rest the mixed bowl for ten minutes before the tempering; that rest is what marries the two.
Thin poha is wrong here; it turns to paste in the curd, so use thick poha only. For the sweet bowl of eastern India, skip the tempering and stir in jaggery powder with mashed banana or pomegranate seeds. Hung curd gives a thick, creamy bowl, and a splash of milk loosens set curd. More no-cook breakfasts are in the poha recipes roundup.
Ingredient List
Serving Size:
1x
2x
3x
Poha
- Thick poha — 1 cup
- Curd (dahi), well set — 1 cup
- Milk, to loosen the curd (optional) — 2 tbsp
- Salt — 1/2 tsp
Tempering
- Groundnut oil — 1 tsp
- Mustard Seeds — 1/2 tsp
- Cumin Seeds — 1/2 tsp
- Hing (asafoetida) powder — 1 pinch
- Dry red chilli, broken — 1 piece
- Fresh curry leaves — 8 leaves
To finish
- Carrot, grated — 2 tbsp
- Fresh coriander leaves, chopped — 2 tbsp
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Serving Suggestions
Top with grated carrot, chopped coriander and pomegranate seeds, or serve it plain with the tempering poured over at the table. A spoon of jaggery powder stirred in makes the sweet version. The poha recipes roundup has more breakfasts from the same flakes.
Tips for Cooking Poha with curd
The poha must soften before the curd goes in or it drinks the curd dry; a flake pressed between finger and thumb should give without crumbling. Whisk the curd with a splash of milk if it is set firm. Rest the mixed bowl before the tempering so the flakes take on the tang, and pour the tempering hot over the cold bowl.
Chef’s Note
A bowl built on 50 g of dry flakes comes to about 207 kcal with 4.1 g protein, 38.8 g carbs, 3.6 g fat and 2.2 g fibre, counting the poha, spices and tempering oil only; the curd adds more protein and energy on top.
Per serving (approx.): 207 kcal, protein 4.1 g, carbs 39 g, fat 3.6 g, fibre 2.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 22, 2026
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