I brought POHA(Atukulu)from India n It`s long time I did n`t used it.While thinking of using poha I get some recipes in mind.In that I tried this first...Sure will post some more recipes of poha which are very different n special...This is like regular rice curd mix...For a change I added some grated carrot for a health touch...So,Just look at once n try If you like...
CATEGORY-POHA/EASY BREAK FAST& DINNER RECIPES
PREPARATION TIME-15 MNSCOOKING TIME-15 MINS
WHAT YOU NEED
RICE FLAKES/POHA/ATUKULU-2 CUPS
GREEN CHILLI-3
CARROT GRATED-3/4 CUP
YOGURT/CURD-2-3 CUPS
SALT-TO TASTE
TO TEMPER
OIL-2 TSPS
MUSTARD SEEDS-1/2 TSP
CUMIN-1/TSP
BLACK PEPPER CORNS-5
RED CHILLI -2
URAD DAL/MINA PAPPU-1/2 TSP
CHANA DAL-1/2 TSP
HING/INGUVA PODI-3-4 PINCHES
TUMERIC POWDER/PASUPU-1/2 TSP
CURRY LEAVES-1 SPRIG
GINGER GARLIC PASTE-1 TSP
HOW TO COOK
Add grated carrot and salt in curd and mix well...Now add cleaned poha and mix once again..keep this side.
heat woke with oil..when its hot add Ings one by one which given under to temper..
Now add slit green chilli and saute for 1/2 more minute. then mix this into curd...Give good stir..
Serve hot with any pickle.
MAHAS NOTES
I used thin poha..I cleaned(not with water) it first then mixed directly into curd..
I used thin poha..I cleaned(not with water) it first then mixed directly into curd..
If you are using thick poha clean it with water then mix in curd...
Depending on your choice can add dry fruits n can skip carrot...
I grated carrot very finely...
Washing poha with water becomes mushy n it does n`t tastes too good(It`s my personal feeling)
If you are using thick poha,you may need more curd..
Refrigerate for some time n can serve cool too.....
