Chef Kunal Kapur shares comforting poha curd rice recipe to beat the summer heat: See step-by-step preparation

Kunal Kapur’s signature poha curd rice is a refreshing summer dish that is light, filling, and incredibly easy to prepare.

Summer calls for meals that are simple, soothing, and refreshing. Celebrity chef and MasterChef India judge Kunal Kapur recently shared one such recipe on Instagram that perfectly fits the season.

Posting the recipe on May 9, Kunal wrote, “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 described the dish as a combination of soft poha and chilled curd, tempered with mustard seeds, curry leaves, and green chillies, then topped with coriander and pomegranate for added freshness.

“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,” he added.

The detailed recipe is given below.

Ingredients for poha curd rice

• Poha – 1 cup
• Water – as required
• Oil – 2 tbsp
• Asafoetida (hing) – 1/4 tsp
• Dry red chillies – 2-3
• Mustard seeds – 2 tsp
• Urad dal – 2 tsp
• Curry leaves – 1 sprig
• Ginger, chopped – 1 tbsp
• Green chillies, chopped – 2
• Carrot, grated – 1/2 cup
• Curd – 1½ cups
• Salt – to taste
• Coriander, chopped – a handful

Method of preparation

1. Use thick poha for this recipe. Wash it twice — first with regular tap water and then with filtered or bottled water. Do not soak the poha for too long; a quick rinse of a few seconds is enough. Drain immediately and let it rest in a strainer for 15 minutes to remove excess water.
2. Heat oil in a pan. Add hing, dry red chillies, and mustard seeds. Once the mustard seeds begin to crackle, add urad dal, curry leaves, chopped ginger, and chopped green chillies. Stir lightly without browning the ingredients.
3. Add grated carrot, if using. Toss on high heat for 10 to 15 seconds and switch off the flame.
4. Transfer the drained poha to a large bowl. Add curd, followed by the prepared tempering and carrot mixture. Season with salt and chopped coriander.
5. Mix gently using a slow lift-and-fold motion to avoid breaking the poha.
6. Serve chilled in a bowl and garnish with curry leaves or pomegranate seeds for extra freshness.

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