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| Main ingredients | Tamarind water, Pressed rice, Sesame oil, Asafoetida, Mustard seeds, Fenugreek seeds, Split skinless black gram (dhuli urad dal), Raw peanuts, Dried red chillies, Curry leaves, Turmeric powder |
| Cuisine | Tamil Nadu |
| Course | Snack |
| Prep time | 0-5 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Othes | Vegetarian |
Ingredients
- 1 cup tamarind (puli) water
- 1½ cups pressed rice (poha/aval), washed and drained
- 2 tablespoons sesame oil
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- 1½ teaspoons split skinless black gram (dhuli urad dal)
- ¼ cup raw peanuts
- 3-4 dried red chillies
- 10-15 curry leaves
- Salt to taste
- ¼ teaspoon turmeric powder
Method
- Heat sesame oil in a kadai, add asafoetida, mustard seeds, fenugreek seeds and split skinless black gram, mix and saute till the gram turns golden brown.
- Add peanuts and mix, cook for 2 minutes or till well fried. Add dried red chillies and curry leaves, mix and saute for 1 minute.
- Add tamarind water and salt, mix well and cook till the mixture comes to a boil.
- Add turmeric powder, mix and cook for 1 minute.
- Add the drained poha and mix till well combined.
- Switch the heat off and transfer onto a serving plate and serve hot.
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