This is the 7th successful week for my Family Food Friday series and I am all excited for the coming weeks as well as I am getting many more interesting entries for this series.If you have missed any of the previous posts in this series,check them here.Today's entry is sent by my S-I-L 'Ashwini',who was the first one to send an entry for my series,check her earlier entry here.
I have already posted three versions of poha-'Gojju avalakki','Lemon Poha' and 'Coconut poha' in my blog which are regularly prepared in our house.This is another variety of poha which is made at my SIL's place which is made in a different way and is apparently Mangalore style.This is really flavorful and aromatic because of the liberal usage of coriander and this recipe can be even adapted to make mint variety replacing coriander in the recipe This is a ideal snack or breakfast during festivals and ekadasi as it does not use onions or garlic in the recipe.
When my SIL was clicking the photographs my 2+ yr old niece herself picked my SIL's i-phone to capture photos of the set up,this tiny girl wants to do everything what my brother and SIL do.She has become very naughty now and look at this photo how she was trying to capture the photograph with those tiny hands.
Can you see whats there in the left hand side corner of the above photo?My niece 'Kushi' has her own kitchen and own vessels for cooking and you know what are her specialties? its our family favorite dosa and rotti.Every time we ask her what is being cooked in her kitchen she always says either dosa or rotti or fried rice.I am sure she will definitely take over my blog space one day.You know she can take decent photographs with i-phone and also can play her favorite rhymes,games,photo slide shows in i-phone and she can even operate skype(she knows just to call and end the call..he he).She always surprises me with her new talent everyday,Kudos to this generation kids!!
2 cups flattened rice/poha/atukulu/avalakki
1/2 cup grated fresh coconut
1 1/2 cup fresh coriander,chopped
1/4 tsp tamarind paste
1/4 tsp turmeric powder
1 tsp grated jaggery (optional)
1 tbsp chana dal
2 tsp urad dal
8-10 curry leaves
2-3 tbsp oil
salt to taste
to roast and grind:
4 - 6 red chillies
3/4 + 1/2 tsp mustard seeds
1 tsp jeera/cumin seeds
- Wash poha thoroughly and leave it aside. (I used the thin variety,if you are using the thicker variety one wash and soak poha in enough water just up to the level of poha for 15 mins and squeeze out the extra water)
- Dry roast 3/4 tsp of mustard seeds, jeera and red chilles separately and let them cool.
- Grind the roasted ingredients with turmeric powder, grated fresh coconut, fresh coriander, tamarind paste, jaggery and salt into a paste.Add 1 or 2 tsp of water for grinding if required.
- Mix the ground mixture well with poha and keep it aside.
- Heat oil and crackle mustard seeds add chana dal,urad dal and fry until they are golden in color.
- Now add curry leaves and fry for a minute,add poha mixture and give it a stir until everything is mixed well.