Ingredients
- Flattened rice (poha, thick variety): 1 cup
- Yam (suran), peeled and diced: ½ cup
- Green chilies, chopped: 1
- Ginger, grated: ½ teaspoon
- Curry leaves: 6-8
- Mustard seeds: ½ teaspoon
- Cumin seeds: ½ teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Salt: to taste
- Lemon juice: 1 teaspoon
- Peanuts: 2 tablespoons
- Fresh coriander leaves, chopped: 2 tablespoons
- Grated coconut (optional): 1 tablespoon
- Oil: 1 tablespoon
- Water: as needed
Preparation
Rinse the poha in a colander and let it sit for 5 minutes to soften.
Boil or steam the diced yam until tender but firm, then set aside.
Heat oil in a pan, add mustard seeds and cumin seeds. Let them splutter.
Add peanuts and roast until golden.
Add green chilies, grated ginger, and curry leaves. Sauté for a few seconds.
Mix in turmeric powder, red chili powder, and salt. Stir well.
Add the boiled yam and sauté for 2-3 minutes.
Now, add the softened poha and mix gently to coat it with spices.
Cover and cook for 2 minutes on low heat, then turn off the flame.
Sprinkle lemon juice and garnish with chopped coriander and grated coconut.
Serve hot with curd or mint chutney.
Servings: 2
Notes
- Use red poha for a more nutritious version.
- Adding grated coconut enhances flavor and texture.
- You can add vegetables like capsicum, carrots, or peas for extra nutrition.
- For a protein boost, add boiled chickpeas or tofu.
