Recipes from an Indian kitchen with a focus on Andhra cuisine
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Friday, July 12, 2013
Thick pressed Rice (Poha) – 2 Cups
Oil – 3 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry Leaves – few
Red Chilli Whole – 3 no
Asafoetida – pinch
Green chillies(finely chopped) – 6 no or to taste
Chanadal – 1/2 Tbsp
Onion (chopped) – 1/2 cup
Tomato (cubes) – 1 big
Salt – to taste
Cilantro (finely chopped) – 3 Tbsp
Lemon Juice – 1 Tbsp or to taste
Wash poha under cold water in a colander or a sieve to remove the starch and dirt particles from them.
Once poha is washed well, transfer to a wide container and set it aside.
Heat a wide non stick pan, add in oil, add mustard seeds to the hot oil and allow them to pop.
Add in cumin seeds, red chilli, hing, green chillies, chanadal,curry leaves and cook for 30 secs stirring continuously until chanadal dal turns golden.
Add in onion and cover to cook till soft but do not burn them even a bit.
Add in tomato and immediately add in poha, salt and cook on low heat for 5 mins.
Add cilantro and lemon juice, give it a final mix and turn off the heat. Serve hot.
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