This delightful recipe combines poha, curd, fruits, and coconut for a refreshing and healthy dish. Perfect for offering to Lord Krishna on Krishna Janmashtami or as a cooling breakfast during summer. The tempering adds a subtle flavor that enhances the overall taste.
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Soak the poha in water until soft and drain any excess water.
Add curd, shredded coconut, chopped cucumber, apple, salt, sugar, pomegranate pods, and coriander leaves to the soaked poha.
Mix everything well to combine evenly.
Heat peanut oil in a small pan. Add green chillies and chopped ginger to the oil and sauté for a few seconds.
Pour the tempering over the poha mixture and mix gently.
Place a sprig of basil leaf( tulsi ) while offering to Lord Krishna.
Ensure the poha is not over-soaked to avoid it becoming mushy.
Adjust the sugar and salt according to your taste preference.
Use fresh fruits and coconut for the best flavor.
You can also add nuts for additional crunch
Can I use other fruits in this recipe?
Yes, you can substitute or add fruits like bananas or papaya.
Is this recipe suitable for people with nut allergies?
You can skip the peanut oil in the tempering and use another oil like sunflower oil to make it nut-free.
Can I make this recipe ahead of time?
It is best to prepare this recipe fresh, but you can soak the poha and chop the fruits in advance to save time. Serve immediately
What can I serve this dish with?
This dish is a complete meal.
Can I skip the tempering step?
Yes, the tempering is optional, but it adds a nice flavor to the dish.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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