Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Poha
|
1 cup
|
|
Water
|
1 ½ cups
|
|
Sambar powder / chili powder
|
1 ½ tbsp.
|
|
Jaggery
|
1 tbsp
|
|
Salt
|
To taste
|
|
Tamarind juice
|
2 tbsp
|
|
Coconut
|
½ cup
|
Desiccated
|
Curry leaves
|
1 sprig
|
|
Coriander leaves
|
3-4 tbsp
|
|
Oil
|
2-3 tbsp
|
|
Mustard
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Peanuts
|
2-3 tbsp
|
|
Dry red chilies
|
2-3
|
Broken
|
Method:
Pulse poha in a grinder to sooji / rava consistency. Set it aside.
Mix water with sambar powder, tamarind juice, jaggery and salt together so that no lumps are formed. Bring the mixture to a boil and simmer for 2-3 minutes till the raw smell of sambar powder is gone. (The taste of this mixture after raw smell is gone should be strong, i.e., every ingredient of the mixture should be little more than required)
Switch off the heat. Pour this water bit by bit to the pulsed poha and mix well so that no lumps are formed. Once mixed it should be wet enough to soak the poha. Set it aside.
Meanwhile heat oil in a pan. Add mustard. Once they start popping, add jeera, curry leaves, broken chilies, peanuts, a pinch of salt and saute till the peanuts change color.
Add the poha mixture to this tempering, lower the flame completely and mix well to avoid lumps. Add coconut, coriander leaves and mix well for 2-3 minutes on low flame.
Serve hot.
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