Aval Thayir Pachadi and Aval Karuvadam Pachadi | Poha Yoghurt Pachadi

Aval Pachadi with Yoghurt

A couple of the less common pachadis are made with aval (poha) and with aval karuvadam. They are made similar to the Sago Pachadi, so are very easy and quick.

When you visit your Indian grocery you will see that Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. Any poha can be used for this recipe – I have used Dagdi today. When the poha is sauteed, it is crispy and more’ish.

You can also make pachadi from the vadam made from aval. Simply break them apart, saute them and mix with yoghurt. Season as usual with mustard seeds, green chilli and curry leaves. The recipe for this is also below.

This recipe is one from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Sago recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Spring dishes.

Aval Pachadi with Yoghurt

Aval Pachadi with Yoghurt

ingredients
2 Tblspn poha (aval)
1 cup Indian yoghurt
coriander leaves
1 tspn ghee or Indian sesame oil
sea salt

tadka
0.5 tspn mustard seeds
1 sprig curry leaves
green chillies, chopped finely
1 tspn ghee or Indian sesame oil

method
Heat 1 tspn ghee in a tadka pan and fry the aval until reddish-gold colour. Keep aside and allow to cool.

In a bowl, mix the curd with about 0.25 tspn sea salt and the fried aval and mix well.

Heat the remaining ghee in the tadka pan and add the mustard seeds. When they pop add the green chillies then the curry leaves. Pour the tadka over the pachadi. Serve garnished with coriander leaves.

recipe notes and alternatives
The amount of aval can be increased or decreased.

Aval Karuvadam Pachadi with Yoghurt

ingredients
aval karuvadam
1 cup Indian yoghurt
coriander leaves
1 – 2 tspn ghee or Indian sesame oil
sea salt

tadka
0.5 tspn mustard seeds
1 sprig curry leaves
green chillies, chopped finely
1 tspn ghee or Indian sesame oil

method
Crush the aval karuvadam into pieces. Heat ghee in a tadka pan and fry the aval karuvadam. Keep aside and allow to cool.

In a bowl, mix the curd with about 0.25 tspn sea salt and the fried aval karuvadam and mix well.

Heat the remaining ghee in the tadka pan and add the mustard seeds. When they pop add the green chillies then the curry leaves. Pour the tadka over the pachadi. Serve garnished with coriander leaves.

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