• 1/4 cup poha
• 1/2 cup curd
• 1/2 cucumber grated
• 1/2 carrot grated
• 1 tsp grated ginger
• Salt and pepper

For tempering:

• 1 tbsp oil
• 1/4 tbsp mustard seeds
• Curry patta
• Green chillies

Method:

• Rinse the poha in water and drain well. Set aside
• In a mixing bowl, whisk the curd until smooth
• Add the grated cucumber, carrot, grated ginger, salt, and pepper to the curd mixture. Mix well
• Add the rinsed and drained poha to the curd mixture. Mix gently until everything is well combined. Adjust seasoning if necessary
• In a small pan, heat oil for tempering. Add mustard seeds and let them splutter
• Add curry leaves and green chillies (if using). Fry for a few seconds until fragrant
• Pour the tempering over the curd poha mixture and give it a gentle stir
• Serve immediately as a light and refreshing snack or breakfast option.