1. Soak tamarind in 3/4 cup warm water for 10 minutes.
2. Extract thick juice.
3. Discard the tamarind.
4. Now soak aval in tamarind extract for 10 minutes until it absorbs all the liquid and the flakes become soft, fluffy and separate.
5. Meanwhile heat oil in a wide pan.
6. Add mustard seeds, curry leaves, hing, red chillies, urud dal, turmeric powder.
7. When mustard seeds crackle, add poha.
8. Sprinkle salt.
9. Gently toss everything together without mashing poha.
10. Fry for 2-3 minutes and serve hot.

Note: Any dish made using poha should be consumed when hot.

Courtesy: http://spicesetc.blogspot.com/