Mix sambhar powder, salt, jaggery into the coarse ground poha.
Add tamarind juice, oil and water over the mixture and let rest for 30 minutes.
Add oil to kadai, temper with mustard seeds, urad dal, peanuts, curry leaves and shredded coconut and fry .
Add the Poha mixture and cook until done.
Gayathri, currently in Bangalore is a native of Tirupur. She has been cooking for the past 10 years and loves to cook and explore many native recipes. Her facebook page is Gayathri Kitchen
If you are looking for heirloom recipes that have a story to tell, do watch this series ‘Ammavum Naanum’ that traces recipes to its origins. Click here:
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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost
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