A tea time/ breakfast dish for you guys this time.... This is a very simple and easy to make dish. This one, again, gets its name from the tamarind that's added to it!! Though very easy to make, this dish needs a little bit of pre- planning. You need to give about 30-45 mins of soaking time for the poha. So, I wont call this an instant dish... But yes, it is worth the wait!! :)
1 cup Thick Poha
1 tbsp Jaggery
1 tsp Tamarind paste
1-2 tsp Rasam powder (home made or readymade, any brand of your choice)
Salt as per taste
1-2 strands Cilantro, chopped finely
1-2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 tsp Peanuts
A pinch of Hing
1/2 tsp Chana-Urad Dal mixture
- Pulse the poha in the blender a couple of times, so that it is crushed coarsely; Make sure not to powder it too smooth; Keep aside.
- Mix jaggery, tamarind, salt and rasam powder in 2 cups of water and place on stove on low heat; Keep stirring until all the jaggery and salt dissolves in. Note: You do not have to really boil the water here. Mild heating should be enough. This spiced water should taste a little strong.... in the sense that, there should be a little extra of all ingredients.
- Pour the spiced water on the crushed poha little by little; Mix continuously. Add enough of it to make the poha damp; DO NOT add too much spiced water and make a paste out of the poha. The poha should still be separate and remain in crumbles.
- Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins. The poha would have absorbed the spices well, by now.
- Adjust the sweetness and salt according to your taste.
- Heat oil in a pan and add mustard seeds; Add hing, curry leaves, peanuts and dal mixture;Once done, add to poha; Garnish with chopped cilantro and serve.
Prep Time: About 1 hr;
Serves: 1-2 people;
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