Add the peanuts to the oil and stir so they move around in the oil. After a minute or so, add the green chilis, red chilis and cashews (in that order) and move them around too until the nuts are golden brown.
Then add the curry leaves, the turmeric powder and stir.
After the curry leaves splutter, add the dalia or putnalu and stir again.
Now, reduce the heat to low and add the poha, a cup at a time, stirring so all the poha pieces are coated with the turmeric and the oil. Keep stirring and keep adding the poha.
After all the poha is added, keep on low for another 5-8 min stirring in between.
Taste to see if the salt is enough. If not, add more salt as you please.
I followed this recipe, the seasonings were good but the poha turned out really, really crunchy. A South Indian friend told me to soak the poha in water for 5 minutes before cooking it. I'll try that next time. - 12 Apr 2010
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