Ingredients

• poha - 1.5 cup.
• tamarind juice - 1 cup.
• onions - 2 medium sized.
• mustard- 1/2 tsp.
• jeera- 1/2 tsp.
• uad dal- 1 tsp.
• coarsely ground long red chilli powder (preferably Chinese long red chillies) - 1 tsp.
• garam masala powder - 1 tsp.
• turmeric powder - 1 tsp.
• curry powder* - 1 tsp.
• spring onions as per your taste.
• coriander leaves as per your taste.
• curry leaves as per your taste.
• tomatoes - 2 medium sized.
• carrot - 1 cup.
• cauliflower - 1/2 cup.
• peas - 1/2 cup.
• olive oil - 2.5 tbsp| *For Curry Powder:
• gram dal (channa dal) - 2 tbsp.
• dhania - 2 tbsp.
• black pepper - 1 tsp.
• asafoetida - a pinch.
• red chillies (gundu milagai) - 2 in number (small).
• vegetable oil - 1 tsp.
• salt to taste.

How to Make Poha, Tamarind juice

• For curry powder:
• Heat oil in a kadai and fry all the items for about 3-5 minutes. Coarsely grind the mixture and keep aside. You can use this curry mixture for vegetables and kootu as well.
• So you can increase the quantity of all if you like.
• Keep dhania and gram dal in 1:1 proportion.
• Rest of the ingredients can be added as per your taste.
• For upma:.
• Wash poha or aval(flaked rice) and soak it in tamarind water until all the water has been absorbed by the poha.
• In a kadai heat the olive oil and fry onions, mustard, jeera, urad dal together until onions become pink in colour.
• Add all the dry powders along with spring onions, coriander leaves and curry leaves and fry for 2-3 minutes.
• Now add all the vegetables and fry for 3-5 minutes.
• Now add salt and mix well.
• Then finally add soaked poha and mix well but gently so as to not to mash it, keeping it in a low flame.
• Leave for about a minute.
• Serve with ketchup, green chutney or mint chutney.