Ingredients:
Pressed rice / Poha (thick) (3 ½ cups)
Onions (4 medium) - chopped
Oil (4 Tablespoons)
Raw peanuts (¼ cup)
Green chillies / Hari mirchi (3) - chopped
Cumin seeds / Jeera (1 teaspoon) -
Mustard seeds / Rai (1 teaspoon) -
Asafoetida / Hing (a pinch) -
Curry leaves / Kadi Patta (6 - 7)
Turmeric powder / Haldi (½ teaspoon)
Salt (1 ½ teaspoon)
Sugar (½ teaspoon)
Lemon (1)
Fresh coriander leaves / Dhaniya Patti (2 Tablespoons) - chopped
Scraped Coconut / Nariyal (2 Tablespoons)
Sides: Usal
Recipe:
1. Place Poha (3 ½ cups) in a colander and pour water over to moisten it. Heat Oil (4 Tablespoons) in a non-stick pan, add Peanuts (¼ cup) and sauté on medium heat. Chop Onions (4 medium) and Green chillies (3). Once peanuts are crisp and lightly browned, remove and drain. Place it on absorbent paper.
2. In same oil, add cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon). When the seeds splutter, add asafoetida / hing (a pinch), Curry leaves (6-7) and Onions and sauté till lightly browned.
3. Add turmeric powder (½ teaspoon) and green chillies and stir for ½ minute.
4. Add soaked Poha, Salt (1 ½ teaspoon) and Sugar (½ teaspoon) and mix well.
5. Squeeze the juice of a Lemon (1) and mix. Add peanuts and mix well.
6. Garnish with coriander leaves (2 Tablespoons) and scraped coconut (2 Tablespoons) and serve hot.
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