½ Cup Thick Poha/Aval
1 Large Onion, chopped
2 Medium tomatoes, chopped
¼ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
fistful of fresh coriander leaves
2 teaspoon groundnut oil
½ teaspoon mustard seeds
2 green chilies, chopped
1 teaspoon shredded ginger
- 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 ¼ 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.
Nadiya Pachidi/Coconut Raita
2 tablespoon fresh coconut
½ cup Yogurt
1 green chili, slited lenghtwise
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds/jeera
¼ teaspoon shredded ginger
a pinch of hing
Salt to taste
- 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.