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Poha, Tamarind juice

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Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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Ingredients

How to Make

  • 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.