Ingredients
Red beaten rice (Poha)- 2 cups (red rice flakes)
Onion- 1, medium size, finely chopped
Green chilies- 2, finely chopped
Ginger- 1/2″, finely minced
Peanuts- 2 tbsp, roasted
Green peas- 1/4 cup, boiled (optional)
Coconut- 2 tbsp, freshly grated
Coriander leaves- 2 tbsp, finely chopped
Oil- 1 1/2 tbsp
Pristine Himalayan Pink Salt- to taste
Lemon Juice 1 1/2 tbsp(optional)
For Tempering:
Mustard seeds – 1/2 tsp
Asafoetida – 1/4 tsp (hing)
Curry leaves – a sprig
Preparation
Soak Red beaten rice (poha/ avalakki) in lukewarm water for 5 minutes and drain completely and set aside to soften for 10 minutes, covered
Heat oil in a heavy bottomed vessel, add the mustard seeds, asafoetida and curry leaves and allow the mustard seeds to splutter. Add the chopped onions, ginger, green chilis and curry leaves and sauté for 5-6 minutes
Add the softened red poha, boiled green peas and salt and mix well. Place lid and allow to cook for 8-10 minutes
Add grated fresh coconut and mix well. Turn off flame and add lemon juice and mix again.
Serve warm, garnished with coriander leaves