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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Tangy Aval / Poha / Beaten Rice

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

Soaked Poha/Aval

Beaten curd/yogurt

With curd / yogurt

With tempered spices

With cucumber

Tangy Aval / Poha / Beaten Rice

Preparation:

• 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.