How to make Tariwala Chiwda -
Poha cooked in a spicy gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Thick pressed rice (jada poha / mota chiwda) , Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Arbi Masala Tikha Batata Dum Paneer Mitti Handi Tilwale Palak Aloo
Tariwala Chiwda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tariwala Chiwda Recipe
Thick pressed rice (jada poha / mota chiwda) soaked in water for 2-3 minutes and strained 1 cup
Tomatoes 2 medium
Oil 1 1/2 tablespoons
Cumin seeds 1 teaspoon
Green chillies finely chopped 2
Red chilli powder 1/2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder a pinch
Dried mango powder (amchur) 1/2 teaspoon
Bhuna masala 130 grams
Potatoes boiled peeled and cut into cubes 2 medium
Salt to taste
Juice of ½ lemon
Fresh coriander leaves finely chopped 2 tablespoons
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds, green chillies and sauté till fragrant.
Step 2
Roughly chop tomatoes and grind into a purée. Add puree to the pan and cook for 3-4 minutes.
Step 3
Add red chilli powder, coriander powder, turmeric powder, dried mango powder and sauté for 2 minutes. Add bhuna masala and mix.
Step 4
Add potatoes and mash as you mix. Add 5 cups water, salt and mix well.
Step 5
Add pressed rice and mix. Add lemon juice, coriander leaves and mix well. Cook for 3-4 minutes.
Step 6
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
