INGREDIENTS: Oil, Mustard (avalu), Jeera (cumin), Urad dal(vudhiballu), Chenna dal (bengal gram / senagaballu), Onions, Hard hybrid Tomato, Red Chilly fresh, Green chilly, Salt, Curry leaves, Coriander, Lemon juice, Turmeric, Thick Poha (dhappani atukulu), Peanuts (roasted ground nuts)


PREPARATION:

  • Soak poha in water for few minutes (till bit soft)

  • Drain water completely and keep aside

  • Place kadai on flame, heat 5-6 table spoons of cooking oil / Olive oil

  • Add avalu, jeera, urad and chenna dals, peanuts

  • Let them fry then add curry leaves

  • Add finely chopped onions, green and red chillies and cook till done

  • Add finely chopped tomatoes and cook for a while

  • Add salt, turmeric and mix well

  • Add poha and mix well

  • Close the lid for few minutes and cook till done

  • If u feel poha is still hard, sprinkle little water and close the lid for few more minutes till done

  • Off flame, add lemon and mix well

  • Garnish with coriander and dish out

  • Tomato poha is ready to serve now!!!!!!

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