Gojjavalakki - Maya Prabhu
RECIPE:
1 cup Thick Poha
1 tbsp Jaggery
1 tsp Tamarind paste
1-2 tsp Rasam powder (home made or readymade, any brand of your choice)
Salt as per taste
1-2 strands Cilantro, chopped finely
1-2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 tsp Peanuts
A pinch of Hing
1/2 tsp Chana-Urad Dal mixture
Method:
Crush the poha coarsely in the blender
Mix jaggery, tamarind, salt and rasam powder in 2 cups of water.
Pour the spiced water on the crushed poha little by little; Mix continuously. Add enough of it to make the poha damp.. The poha should still be separate and remain in crumbles.
Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins.
Adjust the sweetness and salt according to your taste.
Heat oil in a pan and add mustard seeds; Add hing, curry leaves, peanuts and dal mixture then poha to it..cook for a few minutes. Garnish with chopped cilantro and serve.
RECIPE:
1 cup Thick Poha
1 tbsp Jaggery
1 tsp Tamarind paste
1-2 tsp Rasam powder (home made or readymade, any brand of your choice)
Salt as per taste
1-2 strands Cilantro, chopped finely
1-2 tsp Oil
1/2 tsp Mustard seeds
3-4 Curry leaves
1-2 tsp Peanuts
A pinch of Hing
1/2 tsp Chana-Urad Dal mixture
Method:
Crush the poha coarsely in the blender
Mix jaggery, tamarind, salt and rasam powder in 2 cups of water.
Pour the spiced water on the crushed poha little by little; Mix continuously. Add enough of it to make the poha damp.. The poha should still be separate and remain in crumbles.
Cover and let soak for about 15-20 mins; If you feel the poha is too dry, ad little more of the spiced water and let soak for another 20-30 mins.
Adjust the sweetness and salt according to your taste.
Heat oil in a pan and add mustard seeds; Add hing, curry leaves, peanuts and dal mixture then poha to it..cook for a few minutes. Garnish with chopped cilantro and serve.
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