1cupPoha(flattened rice flakes) (I used thick poha)
1cupYogurt(or more depending on desired consistency), whisked
1Carrot- small, peeled and grated
1Cucumber- small, peeled and grated
2chiliesGreen - finely chopped
3tbspsCilantro- finely chopped
to tasteSalt
For tempering:
1tspMustard seeds
1tspGinger- finely chopped
1red chiliDry
6Cashews
Curry leaves- few
pinchAsafoetida/ Hing
Instructions
Rinse the poha and soak it in water for 3-4 minutes. Then drain it and add to a bowl. Add the yogurt and mix well.
Next add all the other ingredients (except for the tempering ingredients) and mix well.
In a medium size saute pan, heat 2tsp ghee and add the tempering ingredients. Once the seeds start to splutter, add the poha-yogurt mixture and heat it through for 2-3 minutes.
Remove from heat and let cool completely before serving.
Notes
Suma has a similar dish on her blog and here's her recipe.
This was my lunch today with some rajma chawal (red kidney beans & rice) -- filling meal.