Pulse the poha in the blender a couple of times, so that it is crushed coarsely.
Make sure not to powder it too smooth; Keep aside.
Mix jaggery, tamarind, salt and rasam powder in 2 cups of water and place on stove on low heat.
Keep stirring until all the jaggery and salt dissolves in. Note: You do not have to really boil the water here. Mild heating should be enough.
This spiced water should taste a little strong.... in the sense that, there should be a little extra of all ingredients.
Pour the spiced water on the crushed poha little by little, mixing continuously.
Add enough of it to make the poha damp.
DO NOT add too much spiced water and make a paste out of the poha.
The poha should still be separate and remain crumbled.
Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins.
The poha would have absorbed the spices well, by now.
Adjust the sweetness and salt according to your taste.
Ingredients: 1 cup Thick Poha
1 tbsp Jaggery
1 tsp Tamarind paste
1-2 tsp Rasam powder (home made or readymade, any brand of your choice)
Salt as per taste
1-2 strands Cilantro, chopped finely
1-2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 tsp Peanuts
A pinch of Hing
1/2 tsp Chana-Urad Dal mixture