Rice flakes in yogurt sauce
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
  1. Whisk together yogurt and salt.
  2. Add in the rice flakes. mix well and set aside for three minutes.
  3. Meanwhile, wash, peel and cut the cucumber into 1 cm cubes.
  4. Grate the ginger and chop the chillies to keep ready. Chillies are optional.
  5. Wash the indian borage leaf, chop fine and set aside.
  6. Into a small pan add oil, followed by the mustard seeds.
  7. As the mustard splutters, add in the urad dal, chillies, grated ginger, chillies and indian borage chopped. Roast till the are aromatic.
  8. Add this to the rice flakes and yogurt mix.
  9. Add in the cucumber and pomegranate seeds.
  10. Mix well, adding milk to thin out the now early dry mix.
  11. Season with salt and it’s ready.
Recipe Notes

You can add curry leaves or mint instead of  Indian borage leaves.

Deseed the chillies if you don’t like it spicy.