Directions

1. For first time makers, I would recommend using thick white poha. Red one is very hard and you may not like the end result if it’s not done right.

2. Wash thick white poha multiple times and drain. I didn’t measure my poha, must have been 200 gms or so. Who knows!

   Soak a lemon sized ball of tamarind in a little water and boil for easy extraction.

   After cooling, extract a thick pulp and set aside.

3. To the washed and drained poha, add the thick pulp, a bit of turmeric powder and a bit of asafoetida. Let this marinate for at least 2-3 hours. Longer the better.

4. Heat a Kadai. Add coconut oil.

   Temper with mustard seeds, urad dal, channa dal, green chillies, ginger ( I forgot to mention those in the video), red chillies, curry leaves. Add the poha. Add salt. Add a spoon of sugar. Mix all well and cook for a few minutes. Once done, garnish with grated coconut and fresh chopped coriander.

5. Serve hot or at room temperature. This is also a great lunch box option!