My kids are not at fussy eaters. They are always willing to try new recipes. But my daughter is generally not very fond of upma varieties. And she is least fond of poha upma.
I saw this Mexican Green Rice in a TV show.
I found it very different and interesting. Biggest advantage of poha is that it can substitute rice in most of the rice based recipes.
Today I tried making this Mexican recipe using poha with desi tadka. Mild capsicum flavour has given a delicious twist in the flavour. I was very happy when my daughter said that she really liked it and would be willing to take as school tiffin too:)
Poha( rice flakes/ aval) – 11/2 cups
Capsicum – 1 (big)
Green chillies- 3-4
Chopped coriander leaves- 1/2 cup
Oil – 1 tbsp
Mustard – 1 tsp
Split urad dal ( ullundhu) – 1 tsp
Chana dal( chick peas/ Kadalai paruppu) – 1 tsp
Roasted peanuts – 2 tbsp
Curry leaves – few
Chopped ginger – 1/2 tsp
Lemon juice- 1-2 tsps
Salt to taste
Wash the poha well. Soak it in little water for 10- 15 mins.
Wash and chop capsicum and green chillies.
Grind capsicum, green chillies and coriander leaves to a coarse paste.
Heat oil in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal, curry leaves, chopped ginger and roasted peanuts. Sauté till the peanuts turn golden.
Add the ground paste now. Sauté for few mins till the capsicum gets cooked.
Fluff the soaked poha gently so that there are no lumps. Add the poha, salt to taste and very little water to the capsicum mixture. Mix well and sauté on a high flame for few mins.
Take it off the gas. Add the lemon juice and mix well.
Garnish with chopped coriander leaves and serve hot with lemon slices and green chillies.
1 thought on “Mexican Desi Green Poha”
Reblogged this on Enigma 's Cafe .
Comments are closed.