1 Cup Thick poha
3 nos red chilies
¼ Cup freshly grated coconut
salt to taste
2 teaspoon oil
½ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 teaspoon urad dal
a pinch of hing
2-3 curry leaves, torn into pieces
- Take poha in a colander and wash under running water for a minute to make it soft. Alternatively you can soak it in water for a 30 seconds and drain. But the soaking sometimes, may make the poha very soft and it might become mushy, so take care.
- Heat a pan with oil given under “tempering“, splutter mustard seeds, add cumin, hing, red chilies, curry leaves and saute.
- Next add urad dal and saute until they turn golden brown. Now add grated coconut to this and saute for a minute or until it looks a bit dry.
- Now add the softened poha to this and mix well. Add salt and fresh coriander leaves to this and mix well. Serve warm.