Summer has well and truly set in with the weather yo-yoing between warm to very warm daytime temperatures, a thunderstorm every other afternoon and pleasant evenings. The warmer weather reminds of this dish that my mother used to make when it was too hot to cook. I’ve used soy yogurt with thick rice flakes from a local brand called Lowan. The thick, dried organic rice flakes are soaked in water for 5 to 10 minutes while, I get the wok going with spices and whisk the yogurt until smooth to make the sauce. Ready under 15 minutes, this is my idea of wholesome fast food!
INGREDIENTS –
Gluten Free Flattened Brown Rice Flakes – 1 cup
Warm Water – 3/4 – 1 cup
Soy or Coconut Yogurt, whisked until smooth – 1 cup
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Fresh Ginger Root, minced – 1 teaspoon
Green Chili, minced – 1 medium, optional
Curry Leaves, torn roughly – 6 to 8
Fresh Coriander Leaves & Stalks, washed and minced – 2 tablespoons
Tomato, deseeded and diced – 1 medium, optional
Salt, to taste
DIRECTIONS –
Soak the flattened rice flakes in water, in a bowl and set aside for 10 – 15 minutes.
Heat oil in a deep pan and add mustard Seeds. Cook on high heat until they pop.
Toss in the cumin Seeds and cook on medium heat until golden.
Add in the ginger, chili (if using) and curry leaf pieces in.
Tip in the soaked rice flakes without draining and salt.
Take off the heat.
Mix the whisked yogurt in and combine everything.
Sprinkle coriander leaves and tomato pieces.
Serve with more yogurt if desired.
NOTES –
Diced cucumber, carrots and boiled potatoes make great additions too.
