Tangy Poha / Aval / Beaten Rice
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This recipe is completely different from all the other recipes, all the others were savory or sweet. But here I have mixed curd/yogurt and green chilies with poha/aval and so it has both sour and little spicy taste. This dish is good for summers. I have made this as an offering to Lord Krishna for Krishna Jeyanthi / Janmastami / Gokulastami. Let us move on to the recipe…
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Ingredients
- • Aval / Poha / Beaten Rice – 1 cup
- • Curd / Yogurt – ½ cup
- • Green chili – 1 no
- • Mustard seeds – ¼ tsp
- • Split Blackgram – ¼ tsp
- • Cucumber – 1 no
- • Asafoetida /Hing / Perungayam – a pinch
- • Curry leaves – a sprig
- • Salt to taste
- • Oil – a tsp
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Instructions
- •Soak the aval/poha in water for 5 mins.
- •Finely chop the green chilies, peel and finely chop the cucumber.
- •Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
- •Meanwhile beat the curd/yogurt and keep it aside.
- •Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
- •Mix them well. Add in the finely chopped cucumber and give a stir.
- Serve after lunch or during lunch, good for summers.
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