Sunday, November 3, 2013

Chivda (with Poha)


6 cups thin poha (flattened rice)
2 tsp black mustard seeds
1/2 tsp asafoetida (hing)
4 green chillies, slit
2-3 sprig curry leaves
4 tbsp daliya
4 tbsp cashewnut/peanuts
2 tsp sesame seeds (til)
1/2 tsp turmeric powder (haldi)
1/4 cup dry grated coconut
salt to taste
2 tsp sugar

How it's made:

Roast poha in over at 200deg F for 10-15 mins, turning once half way through baking. (Back in India, my mother used to leave it outside in the mid morning sun). Mix salt and sugar. Set aside.
In a wide non stick pan, heat oil. When it comes to smoking point, add mustard seeds. Once it splutters, add hing, green chillies, curry leaves (cut into pieces), daliya, cashewnut/peanuts, sesame seeds and turmeric powder. Roast everything together until color changes. Add grated coconut. Fry for a minute. Add poha and keep stirring until well combined. Check for salt and sugar. Store in air tight container once it is cool.

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