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Tangy Poha / Aval / Beaten Rice

Tangy Poha / Aval / Beaten Rice
Tangy Poha / Aval / Beaten Rice
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch , Snacks
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About this Recipe

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…

Ingredients & Quantity
  • • 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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How to cook?
  1. •Soak the aval/poha in water for 5 mins.
  2. •Finely chop the green chilies, peel and finely chop the cucumber.
  3. •Heat oil in a kadhai, add mustard, black gram, asafoetida, green chili and curry leaves. Wait until they crackle.
  4. •Meanwhile beat the curd/yogurt and keep it aside.
  5. •Drain the water from the soaked poha/aval, transfer it to a bowl, pour in the curd/yogurt with little salt.
  6. •Mix them well. Add in the finely chopped cucumber and give a stir.
  7. Serve after lunch or during lunch, good for summers.
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