Ingredients
- Rice Flakes / Poha (medium thickness variety) – 4 cups
- Cucumber- 2
- Green Chillies – 2 nos (finely chopped/slit)
- Coriander/Cilantro – a sprig, finely chopped
- Curry Leaves - A few
- Mustard seeds – 1/2 tsp
- Urad Dal - 3/4 tsp
- Channa Dal - 3/4 tsp
- Turmeric - 1/4 teaspoon
- Sugar – 1/2 tsp
- Salt – to taste
- Hing – a pinch
- Cooking Oil – 2 tsp, more to suit your palate
- Grated Coconut for garnish - 2 tablespoons
- Grated Carrot- 1/4 cup Procedure
- Wash, peel and grate the cucumber.
- Soak the rice flakes (dry, without washing) in the grated cucumber. This is what lends the dish its flavor. Mix the dry rice flakes and grated cucumber well, so that all the poha is soaked in the grated cucumber.
- Set aside the poha-grated cucumber mixture for about 10 minutes, to allow the poha to soften. Take care not to soak it for too long or it may become soggy. Bear in mind that the poha will soften further when cooked.
- Once the poha is soaked, heat oil in a wok, add the mustard seeds and allow to splutter. Add the urad dal, chana dal and the hing. Saute for a minute.
- Add the curry leaves and green chillies, saute for a few seconds.
- Now, add the soaked poha, salt and sugar and mix gently. Fry for 3-4 minutes till the raw fragrance of cucumber is gone. Add the grated carrot grated and coconut and fry for a minute.
- Remove from flame, garnish with finely chopped coriander/cilantro, and serve hot! Enjoy!!!
