Flattened Rice or Poha is one such common snack of India which is made in almost every house in the country. Like my mom says Poha has to be our National breakfast which is consumed in heavy quantity both at homes as well as street side. Basically there are two variants of poha, thick and thin. The thin one is usually used for making crunchy mixtures, whereas the thick ones are used for making savories for breakfast. Kanda Poha, Aloo Poha or mex veg poha are some of the common favorites across the country.
Since childhood i had been surrounded by South Indian neighbors and always got an opportunity to relish their delicacies. One of my all time favorite southie snack is Imli Bhaat / Tamarind Rice. Every Pongal we use to be served with this by our Telegu neighbors. The tangy rice had such subtle flavors which is hard to ignore.
I had made Tamarind rice and Lemon rice many times before, even use to make it and carry while going for long journeys in train or car. Today i tried fusing poha with tamarind rice. The recipe is same, just replaced rice with poha. The taste was awesome…same like tamarind rice. Enjoyed every bite of it and was happy to develop a new technique of making our very own humble poha.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
helping
|
- 1 1/2 cups Rice Poha Flatten /
- 1 / Tamarind lemon Imli - sized ball
- 5 - 6 Curry leaves
- 2 red chilli Whole
- 2 tbsp Peanuts
- 2 tbsp Cashew nuts
- 1 tbsp Urad Dal
- 1 tbsp Chana Dal
- 1 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Sesame seeds
- Salt as needed
- 2 tbsp Oil
Ingredients
|
|
- Wash and drain poha in a strainer for 10 mins.
- Soak tamarind in 1/2 cup of hot water for 10 mins. Later mash it to get pulp. Remove seeds if any.
- Heat oil in a wok. Fry peanuts and cashew nuts first and remove them on a tissue paper and keep aside. Now in the same oil add mustard seeds and allow it to splutter.
- As soon as the mustard splutters, add urad and chana dal, whole red chillies and curry leaves and fry till the lentils turn golden in color.
- Now add the tamarind pulp, red chilli powder and turmeric powder and stir well. Cook for 4-5 mins by stirring regularly till the pulp becomes a little thick.
- Adjust salt and then add the soaked poha and mix all together.
- You may now add fried peanuts and cashew nuts and mix well such that the flavors gets properly infused with the poha.
- Sprinkle sesame seeds all over and give a quick toss again.
- Serve Hot!
Note :
You can also make this in a large quantity and carry it along traveling / long journeys.
