Ingredients of Poha

Three cups of poha, (a type of rice flakes, preferably thick)

One teaspoonful of black mustard seeds

One-third cup of safflower oil

One teaspoonful of cumin seeds

Five curry leaves

Half teaspoonful of turmeric

Half teaspoonful of salt

Half coriander leaves finely chopped

A pinch of hing

One small onion finely chopped

One small green chili finely chopped

Some coconut, coriander and lime for garnish

Method of Poha
Wash the rice flakes, drain the water and keep it aside. Heat the oil in a frying pan over medium flame. When hot, add the mustard seeds, cumin seeds and curry leaves. Stir until the seeds pop and put in the turmeric, salt and hing. Next add the coriander, onions and chilli and cook until soft and slightly brown. Stir in the rice flakes, cover and turn off the heat. Lastly garnish with coconut and coriander. For each serving, squeeze fresh lemon.

Poha is uncooked rice flakes, which does not need water. It can be digested easily, and can be eaten daily with no major side effects. There is no such tridoshic involvement but it is best for its light digestion properties.