Gopalkala Recipe

Cooking Directions

• STEP 1.Wash the flattened rice (poha) under running water and drain well.
• STEP 2.In a bowl, mix the poha, yogurt, grated cucumber, grated coconut, chopped green chilies, chopped coriander leaves, and salt.
• STEP 3.Heat oil in a small pan and add mustard seeds and cumin seeds.
• STEP 4.Once the seeds start spluttering, add curry leaves and hing (asafoetida).
• STEP 5.Pour this tempering over the poha mixture and mix well.
• STEP 6.Garnish with chopped coriander leaves and serve Gopalkala as prasad or as a light meal.

Cooking Tips

• Use thick or medium-thick poha for the right texture in Gopalkala.
• Grate the cucumber just before mixing to prevent it from releasing excess water.
• Adjust the amount of green chilies according to your spice preference.

Storage and Serving

• Gopalkala is best served fresh and consumed on the same day.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving, bring the Gopalkala to room temperature and mix well to refresh the flavors.