Ingredients
Thick beaten rice / Poha / Avalakki - 2 Cups
Grated coconut - 1 Cup
Mustard seeds - 1 spoon
Tamarind - 1 medium lemon sized
Red chillies - 8 to 10
Jaggery - 1 Big lemon sized
Salt to taste
For Seasoning
Oil - 3 spoons
Peanuts - Around 50 grams / 1 fist full
Urad dal - 1 spoon
Mustard seeds - 1/2 spoon
Turmeric powder - 1 pinch
Curry leaves - around 15 leaves
Method
Boil 4 cups of water. Switch off the flame. Add 2 cups of beaten rice to the boiled hot water and stir it for about one minute. Stain off the water and allow it to cool. This way the Poha will not become sticky and retain its original shape. I learnt this technique from my mother a few years back.
Grind grated coconut, mustard seeds, red chillies, tamarind, salt and jaggery into a fine paste by adding very little water.
Heat a thick bottomed Kadai. Add oil. When the oil gets slightly heated, add peanuts, urad dal and then mustard seeds. Add turmeric powder. When mustard seeds start spattering, add curry leaves and stir it for 15-20 seconds. Now add the ground masala and cook it in low flame by continuously stirring so that the masala does not stick to the bottom of the Kadai. It takes about 2-3 minutes to get cooked. Now add the water-drained poha and mix properly so that masala gets equally mixed. Cook it for about 2-3 minutes.
Your yummy sweet, tangy, spicy Masala Poha is ready to serve!
Masala poha | tangy poha | mustard | tamarind | hunase hannu avalakki | peanuts | red poha | kempu avalakki |
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