Thursday, July 16, 2009

Poha /Avalakki Chiwda

  • 25o gms  Poha (used Thin Poha)
  • 1/2 cup Oil
  • 1/4 cup peanut (roasted)
  • 1/4 Putane (roasted)
  • 1 Tbsp Red chili powder  OR 5-6 Green chilies (chopped)
  • 2-3 Garlic cloves (chopped)
  • 1 Tbsp Cumin seeds
  • 1 Tbsp Mustrad seeds
  • 1/2 tsp Termeric powder
  • 1 to 2 tsp Sesame seeds
  • 1 spring Curry leaves
  • Sugar to taste (used powdered)
  • Salt to taste.
Heat the meduim pan with oil, add cumin seeds, mustrad seeds , curry leaves and alllow them to spultter. Add garlic cloves, peanut, putane, sesame seeds and roast till light brown (onlow falme only).
Trun off the heat. Add red chili powder, termeric powder.
 In a mixing bowl add poha and pour this tadaka. Sprinkel salt and sugar over on it. Mix everything well.
Let it cool completely and store in airtight container.

1. Roast the poha before give tadak / seasoning so that they will be crispy. (on low heat)
2. While mixing the plain poha with tadak add salt and sugar , if you add in direct tadak lumps will be there.
3. You can also add Dry coconut chunks.

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