Flattened Rice Salad
2 fists thin pohe
2 -3 fists fresh coconut
1 tbsp finely chopped onion
1 tsp grated, peeled ginger
1 key lime, freshly squeezed
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 sprig curry leaves, torn
1 tbsp roasted, unsalted peanuts
1 green chili, chopped
1 tbsp chopped cilantro/coriander leaves
1 tbsp sev (optional)
1. For American Desi way, wash and drain thick pohe and keep aside with a lid. Do not disturb for at least 20 minutes. Just before serving, mix in iceberg lettuce.
2. For the traditional way, mix fresh coconut with thin pohe with your hand. The moisture from the coconut should make the thin pohe soft. So use plenty of coconut. Sprinkle 3 - 4 drops of coconut water. Cover and keep aside for at least 20 minutes.
3. Add grated ginger, onions, freshly squeezed lemon juice, salt.
4. Heat oil in a small saucepan/foDNichi paLi. Add all the ingredients for tempering.
5. Drizzle sizzling oil over the pohe mixture. Mix well.
6. Garnish with cilantro and sev - if using.
7. Serve immediately.
1. In my family, we do not use turmeric for this pohe. But you can certainly add it in the tempering along with other ingredients.
2. One fistful of pohe per person is my grandmother's proportion. You can easily make your own changes to the proportion.