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A light, refreshing, and gut-friendly summer bowl that's perfect for hot days. This no-cook meal combines the cooling properties of curd, cucumber, and chia seeds with the crunch of carrots and the aromatic flavors of a traditional Indian tadka. It's hydrating, high in fiber, and light yet filling, making it an ideal choice for a healthy and satisfying summer dish.
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Soak chia seeds in water for 10 minutes.
Rinse poha and squeeze out the excess water. Let it rest for 5 minutes.
In a bowl, add poha, grated cucumber, grated carrot, soaked chia seeds, and curd. Mix well.
Add salt, roasted jeera powder, and black pepper. Adjust the consistency with water or buttermilk as needed.
Heat oil or ghee in a pan. Add mustard seeds and let them splutter.
Add cumin seeds, curry leaves, cashew nuts, chopped green chilli, and hing. Sauté briefly.
Pour the hot tadka over the prepared pudding. Mix gently and serve chilled or fresh.
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For a vegan version, replace curd with plant-based yogurt.
Adjust the spice level by adding more or fewer green chillies.
Serve immediately for the best texture and flavor.
Can I prepare this dish in advance?
Yes, you can prepare the base in advance and store it in the refrigerator. Add the tadka just before serving for the best taste.
What can I use as a substitute for poha?
You can use cooked quinoa or couscous as a substitute for poha, but the texture and flavor will differ slightly.
Is this recipe suitable for weight loss?
Yes, this recipe is light, low in calories, and high in fiber, making it a good option for weight loss.
Can I skip the tadka?
Yes, you can skip the tadka for a simpler version, but it adds a lot of flavor to the dish.
How long can this dish be stored?
This dish is best consumed fresh, but you can store it in the refrigerator for up to 1 day.
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