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

1. Use red poha for a more nutritious version.
2. Adding grated coconut enhances flavor and texture.
3. You can add vegetables like capsicum, carrots, or peas for extra nutrition.
4. For a protein boost, add boiled chickpeas or tofu.