Ingredients
TO SOAK
- 1½ cups thick aval poha
- Required salt
- 1½ cups hot water
TO TEMPER
- 1 tbsp coconut oil
- 2 tbsp urad dal
- 1 tsp mustard seeds
- 2 tbsp chana dal
- 10 –12 cashews
- 3 green chilies finely chopped
- ⅓ cup roasted peanuts
- Few curry leaves
- 1 tsp grated ginger
- A pinch of asafoetida
FOR CUCUMBER POHA
- ⅓ cup grated coconut
- 1 cup grated baby cucumber juice squeezed out
- Required salt
- A few coriander leaves
- 1 tbsp lemon juice
Instructions
- ️ Soak aval in hot water with salt for 5–7 minutes. Drain completely and transfer to a wide plate. Fluff gently and keep aside.
- ️ Squeeze out excess water from the grated cucumber. Add the cucumber, grated coconut, and salt (if needed) to the soaked aval. Mix well.
- ️ Heat coconut oil in a wide pan over medium flame.
- ️ Add mustard seeds. Once they splutter, add urad dal, chana dal, and cashews. Roast until golden.
- ️ Add ginger, green chilies, curry leaves, asafoetida, and roasted peanuts. Sauté for a minute.
- ️ Add the cucumber-poha mixture and gently mix until everything is well combined.
- ️ Turn off the stove.
- ️ Finally, add coriander leaves, 1 tbsp grated coconut, and lemon juice. Mix gently
Video
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