Medium thick poha or aval - 1 cup

Tamarind paste - 1 tsp

Salt, haldi

Hing - ½ tsp

To temper:

Oil - 2 tbsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Red chillies - 4,5

Green chillies - 2,3

Curry leaves - few

To garnish:

Roasted & coarsely crushed peanuts - 2 tbsp

Grind poha in the mixi to rava texture – this is just to give a homogeneous texture to
the dish.

Soak in 1 cup of water to which, tamarind paste, salt, haldi & hing are added.

Check after 15 mts – if necessary add few more sprinklings of water.

The soaked poha should be soft, but not sticky.

Heat oil in a kadai & add all the tempering ingrdients.

When they are done, add the soaked poha & mix thoroughly.

Simmer for just 3-4 mts & remove.

Serve hot, garnished with crushed peanuts.

Some prefer to use rasam powder in this when soaking with tamarind - this is one's choice.