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Poha, Tamarind juice Recipe

Poha, Tamarind juice is a popular Indian Snacks
Author :
 
On :
Wednesday, 24 May, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Easy
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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