Gopalkala
Rice flakes in yogurt sauce
Ingredients
- 1.5 cup rice flakes red or white variety
- 2.5 cups fresh yogurt low fat
- 0.5 cup low fat milk
- salt to taste
Additions
- 1 medium cucumber
- 0.5 cup pomegranate seeds
Tadka
- 1 tsp cooking oil
- 0.5 tsp mustard seeds
- 1 tsp Urad Dal black gram dal
- 0.5 tsp grated ginger
- 0.5 tsp indian borage leaves (ajwainpatta, panikoorka, dodpatre) chopped roughly
- 0,5 tsp green chilli chopped
Instructions
- Whisk together yogurt and salt.
- Add in the rice flakes. mix well and set aside for three minutes.
- Meanwhile, wash, peel and cut the cucumber into 1 cm cubes.
- Grate the ginger and chop the chillies to keep ready. Chillies are optional.
- Wash the indian borage leaf, chop fine and set aside.
- Into a small pan add oil, followed by the mustard seeds.
- As the mustard splutters, add in the urad dal, chillies, grated ginger, chillies and indian borage chopped. Roast till the are aromatic.
- Add this to the rice flakes and yogurt mix.
- Add in the cucumber and pomegranate seeds.
- Mix well, adding milk to thin out the now early dry mix.
- Season with salt and it's ready.
Notes
You can add curry leaves or mint instead of Indian borage leaves.
Deseed the chillies if you don't like it spicy.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 266mgPotassium: 427mgFiber: 1gSugar: 12g
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