Crushed spicy poha
By : Method
- 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.
- Heat oil in a pan and add mustard seeds.
- Add hing, curry leaves, peanuts and dal mixture.
- Once done, add to poha.
- Garnish with chopped cilantro and serve.
- This dish is called `huli avalakki` in Karnataka.
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
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
RECIPES BY RAMYA
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