Poha, Tamarind juice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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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.

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