Ingredients:
2 cups atukulu/beaten rice/rice flakes/poha, wash, sprinkle water and leave aside for 6-7 minutes
1 onion, chopped
2 green chilies, slit
1/4 tsp turmeric powder
1 potato, cubed (optional)
3/4 tbsp grated jaggery or sugar
1 tbsp lemon juice
pinch of cinnamon-clove pwd
2 tbsp chopped coriander leaves
salt to taste
1 tbsp peanuts or broken cashewnuts
For tadka/seasoning/tempering:
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
10-12 curry leaves
Method:
- Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, broken cashews, green chilies and curry leaves and saute them till the cumin seeds turns slightly brown and a nice aroma emanates the kitchen.
- Add the chopped onions and saute for 4 minutes. Add the turmeric pwd and combine. Add the cubed potato, grated jaggery and salt and saute for 7-8 minutes, placing lid. Cook till the potato turns soft.
- Now, add the softened poha and mix it lightly and see that no lumps form and it combines well. Cook on low flame for 4-5 mts. Add lemon juice and cinnamon-clove powder and combine. Turn off heat, and garnish with coriander leaves.
- Serve hot with any pickle of your choice.
Recipe and photo from
