Ingredients:
- Thin Poha / Thin Aval - 1/2 kg
- Bengal gram / Pottu kadalai / Putana - 1/2 cup
- Peanuts - 1 cup
- Cashew nuts - 1 cup
- Raisins and thin coconut pieces (optional - I dint add it as i dont like sweet taste in the chiwda)
- For tempering: Oil, Mustard seeds, Curry leaves, Chopped green chilies, Turmeric powder, Chili Powder, Hing/Asafoetida powder, Salt and Sugar
Instructions:
- Heat a kadai with thick bottom and dry roast the thin poha batch by batch in medium flame till they are crisp and avoid burning - keep aside in a big jar
- Once all the poha is roasted, heat oil in the same tawa and fry the bengal gram, peanuts, cashews, raisins and coconut pieces one by one - add to the poha jar
- In the remaining oil add mustard seeds, curry leaves, green chilies - saute till the chilies are crispy in low/medium flame, making sure it doesn't get burnt
- Now add hing, haldi and turn off the burner immediately
- Add chili powder, salt and a spoonful of sugar - mix well
- Add this tempered oil to the poha jar as well and mix all the ingredients
- Can be stored for weeks together in the air tight jar/container and used as topping/side dish for many dishes
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