A very Kannadiga dish which I absolutely love. My mother learnt it from her Kannadiga collegue, passed it on to me and now, here it is--to be shared with all of you. Makes a very quick and tasty breafast.
Ingridients:
Poha (called avalakki in Karnataka) - 2cups
Jaggery - one handful, powdered.
Tamarind Juice - 2-3cups
Rasam Powder - 3 tbsp
Sambar powder - 1 tbsp
Fenugreek - 1/2 tbsp
Jeera - 1 tbsp
Sesame - 1 tbsp
(Roast cumin, jeera and sesame and make powder)
Turmeric - 1 tbsp
salt - As per taste
Dry coconut grated (Copra)- 1/2 cup
Chopped coriander - for garnishing.
Grind the poha coarsely and then wash it thoroughly in water. Add tamarind juice, jaggery, rasam powder, sambar powder, dry coconut grating, roasted powder (cumin, sesame, and fenugreek), turmeric and salt to taste.
In a pan, tamper mustard seeds, hing, urad dal, channa dal, peanuts and curry leaves. You may want to add red chillies to the seasoning if you wish. Garnish with coriander leaves.
Tamarind Juice - 2-3cups
Rasam Powder - 3 tbsp
Sambar powder - 1 tbsp
Fenugreek - 1/2 tbsp
Jeera - 1 tbsp
Sesame - 1 tbsp
(Roast cumin, jeera and sesame and make powder)
Turmeric - 1 tbsp
salt - As per taste
Dry coconut grated (Copra)- 1/2 cup
Chopped coriander - for garnishing.
For seasoning
Veg. Oil
Mustard - 1 tbsp
urad dhal - 1 tbsp
chana dhal - 1tbsp
peanut - 3-4 tbsp
Hing - a pinch
curry leaves - little
Veg. Oil
Mustard - 1 tbsp
urad dhal - 1 tbsp
chana dhal - 1tbsp
peanut - 3-4 tbsp
Hing - a pinch
curry leaves - little
Grind the poha coarsely and then wash it thoroughly in water. Add tamarind juice, jaggery, rasam powder, sambar powder, dry coconut grating, roasted powder (cumin, sesame, and fenugreek), turmeric and salt to taste.
In a pan, tamper mustard seeds, hing, urad dal, channa dal, peanuts and curry leaves. You may want to add red chillies to the seasoning if you wish. Garnish with coriander leaves.
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