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:)

Ingredients

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

Method

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.