Odisha/Orissa state that is so famous for The Puri Jagannath Temple and its Rath yatra. Apart from these two it is also famous for Chena Poda and Chanar jalebi. mmm, lip-smacking paneer/chena/chanar!!!! They even stuff chena/chanar in their pithas too. When i was looking for something interesting to make, i was like what to choose? It always happens when you have truck loads of choices to choose from.;)
So, first i thought of doing Mitha dali, Chana dal cooked with jaggery and tempered with panch phutan, it is also a Mahaprasad made as an offering to Lord Jagannath during the rath yatra, but this BM has really grown a paunch on my hubby!!! So, he strictly said no to sweet!! So , i settled with this simple, yet tasty Poha/Tomato Chuda for breakfast, i paired it with coconut raita to make it a complete meal.
Source here
Ingredients
1/2 Cup Thick Poha/Aval
1 Large Onion, chopped
2 Medium tomatoes, chopped
1/4 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
fistful of fresh coriander leaves
Tempering
2 tsp groundnut oil
1/2 tsp mustard seeds
2 green chilies, chopped
1 tsp shredded ginger
a sprig of curry leaves
Method
- Take poha/Aval in a colander and wash under running water for a minute. Let it sit in the colander and drain well.
- Chop onion, tomatoes, chilies and ginger. I used my chopped for the same.
- In a pan, heat oil given under tempering, splutter mustard seeds, add chopped onions, chilies, curry leaves and ginger. Saute until onions turn translucent.
- Next add the chopped tomatoes, turmeric powder, chili powder, salt and 1/4 cup of water. Let the tomatoes cook well. this will take 4-5 minutes in a medium flame.
- When the water is almost absorbed, add the poha/aval to this and mix well. Let it be on the stove for another 2-3 minutes. Add fresh coriander, mix well. Take it off the stove. Serve hot.
Source here
Nadiya Pachidi/Coconut Raita
2 tbsp fresh coconut
1/2 cup Yogurt
1 green chili, slited lenghtwise
1/4 tsp mustard seeds
1/4 tsp cumin seeds/jeera
1/4 tsp shredded ginger
a pinch of hing
Salt to taste
Method
- Mix together Coconut and yogurt. Add salt and ginger to this.
- Heat a tadka pan, add oil, splutter mustard seeds, crackle cumin,add the slited green chili.
- Pour this sizzling tempering/tadka on the coconut-yogurt mixture. Serve as an accompaniment to rice dishes
- I served it with Tomato Chuda Santula/Tomato Poha.
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Sending this to come, join us for breakfast, happening @ +srivalli jetti’s space.
yes it is so difficult when you have truck load of choices – so true!!! and this one is a beautiful choice!!
Tomatoes to poha is new. Looks interesting and probably tasted awesome with the tangy taste of the tomato. Poha & raita, nice combo
This surely is a wonderful choice .I like the tomato poha..very interesting recipe and I have never heard of coconut raita..must try it ..very inviting.
very healthy n yummy …looks delicious!!!
What a unique combination. Coconut raita – such a great idea! I have to try it. Looks great with the tomato poha.
Tomato chuda makes a super easy breezy breakfast dish, that raita looks a prefect pair for this poha dish.
Wow a lovely snack and one of my fav!
love the color of the poha, natural tomato colored and the delicious raita to go along with it
We often make tomato poha, whereas the coconut raitha is very nice and new for me..very lovely pics..
That is such a simple and interesting poha dish. Looks delicious with the raita.
Very nice poha preparation. The raitha sounds so flavourful with coconut..
Poha with tomato sounds interesting,a healthy option..Love the color of it..
sounds like a healthy and tasty breakfast
there's no dearth of poha recipes in this group. this tomato poha looks simple and interesting.
Healthy and delicious.Bookmarking