Ingredients
200 gms of aval or poha
1 small onion
2 green chillies
1/2 cup tamrind juice
3 tsp coriander seeds
3 red chillies
1 tsp black pepper
2 tsp blackgram dhal
2 tsp bengalgram dhal
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Curry and coriander leaves for garnishing
Salt to taste
Cooking oil
Method
Take a flat, large bowl and wash the poha in water. Do not allow the water to stay and drain immediately without any traces of water. Then soak the aval in the 1/2 cup tamrind juice for about 15-20 minutes along with a pinch of salt.
Grind the coriander seeds, red chillies, black pepper, blackgram dhal, bengalgram dhal after frying them in a tsp of cooking oil. Grind them into a fine texture.
Then take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter. Then add the cut green chillies. Then add 1/4 tsp of turmeric powder and then add 1/2 tsp of blackgram dhal and allow it to turn to a light brown colour. If onion is added then it should be fried till it turns transparent in colour.
Then the poha should be added. By this time it would have absorbed all the tamrind juice. Then add the grounded masala to the poha. And stir the mixture well till the poha is coated with the masala well. Just check for salt and add more if needed.
Keep the pan covered for about 2-3 minutes and garnish with the curry and coriander leaves just before serving.
200 gms of aval or poha
1 small onion
2 green chillies
1/2 cup tamrind juice
3 tsp coriander seeds
3 red chillies
1 tsp black pepper
2 tsp blackgram dhal
2 tsp bengalgram dhal
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Curry and coriander leaves for garnishing
Salt to taste
Cooking oil
Method
Take a flat, large bowl and wash the poha in water. Do not allow the water to stay and drain immediately without any traces of water. Then soak the aval in the 1/2 cup tamrind juice for about 15-20 minutes along with a pinch of salt.
Grind the coriander seeds, red chillies, black pepper, blackgram dhal, bengalgram dhal after frying them in a tsp of cooking oil. Grind them into a fine texture.
Then take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter. Then add the cut green chillies. Then add 1/4 tsp of turmeric powder and then add 1/2 tsp of blackgram dhal and allow it to turn to a light brown colour. If onion is added then it should be fried till it turns transparent in colour.
Then the poha should be added. By this time it would have absorbed all the tamrind juice. Then add the grounded masala to the poha. And stir the mixture well till the poha is coated with the masala well. Just check for salt and add more if needed.
Keep the pan covered for about 2-3 minutes and garnish with the curry and coriander leaves just before serving.
