• Wash and soak the thick poha in water for a few minutes, drain in a strainer and keep aside
• In a big bowl, blend the curd with milk, salt and sugar and keep aside
• Heat oil in a vagar or tempering  spoon or small pan, fry the nuts and keep aside
• To the oil, next add mustard seeds, urad dal, slit chili, dry chili, grated ginger, crushed peppercorns, hing and curry leaves
• Take the vagar spoon away from flame and add the turmeric powder, quickly pour the vagar in to the curds and mix well
• Add the fried nuts and soaked chia seeds to the curd and adjust the seasoning
• Mix in the washed poha and add the fresh pomegranate seeds, chopped apple, cucumber and garnish with chopped coriander leaves
• Bits of other seasonal fruits like grapes, tomatoes etc may be added if you desire.

Recipe Highlights:

• Poha or Avval or rice flakes is a good source of carbohydrates that is gluten free and easy to digest, it also contains a number of micronutrients, B vitamins along with iron and antioxidants
• Curds is an excellent source of good quality protein and calcium, and an immune boosting probiotic 
• Fruits like fresh pomegranate, apples etc are a rich source of anti-oxidants, vitamins and promote immunity
• Curry leaves, coriander leaves, Chia seeds provide micro nutrients that boost immunity
• Turmeric contains curcumin which is also an immunity enhancer 
• This recipe can be eaten as breakfast/lunch or Brunch, is quick and easy to make with minimal cooking.