Southekayi avalakki (cucumber flavored rice flakes)

Ingredients

• Rice Flakes / Poha (medium thickness variety) 4 cups
• Cucumber- 2
• Green Chillies 2 nos (finely chopped/slit)
• Coriander/Cilantro a sprig, finely chopped
• Curry Leaves - A few
• Mustard seeds 1/2 teaspoon
• Urad Dal - 3/4 teaspoons
• Channa Dal - 3/4 teaspoons
• Turmeric - 1/4 teaspoon
• Sugar 1/2 teaspoon
• Salt to taste
• Hing a pinch
• Cooking Oil 2  teaspoons, more to suit your palate
• Grated Coconut for garnish - 2 tablespoons
• Grated Carrot- 1/4 cup

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Preparation

• Wash, peel and grate the cucumber. Soak the rice flakes (dry, without washing) in the grated cucumber. This is what lends the dish its flavor.
• Mix the dry rice flakes and grated cucumber well, so that all the poha is soaked in the grated cucumber.
• Set aside the poha-grated cucumber mixture for about 10 minutes, to allow the poha to soften. Take care not to soak it for too long or it may become soggy.
• Bear in mind that the poha will soften further when cooked. Once the poha is soaked, heat oil in a wok, add the mustard seeds and allow to splutter.
  
• Add the urad dal, chana dal and the hing. Saute for a minute. Add the curry leaves and green chillies, saute for a few seconds.
• Now, add the soaked poha, salt and sugar and mix gently. Fry for 3-4 minutes till the raw fragrance of cucumber is gone.
• Add the grated carrot grated and coconut and fry for a minute. Remove from flame, garnish with finely chopped coriander/cilantro, and serve hot.

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