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Description : A traditional recipie from my grandmother. hot & spicy. Fit for rainy season. tongue - tingling taste

Recipe of poha-traditional fry
Ingredient Name	Unit	Quantity

Cashewnut	loaf	10
fenugreek seeds	tsp	1/4
fresh grated coconut	small	1 cup
Groundnut	tsp	1
hing	tsp	1
mustard seeds	tsp	2
poha	cup	1 cup (big)
red chillies	number	8 - 10
salt	tsp	for taste
tamarind	big	1 Iemon size
Directions \| How to make Poha-Traditional Fry

* Soak tamarind in as little water as possible and extract thick juice. Add fresh grated coconut, red chillies, 1/2 tea spoon mustard seeds, fenugreek seeds and just enough salt in the mixie and make a fine paste with minimum water. * Wash poha twice or thrice and drain water completely. Add thick tamarind juice and coconut paste to poha and mix well. Allow to stand at least for 15 minutes. * Heat 3 to 4 tablespoons of oil in a thick fry pan (preferably iron). season with mustard seeds and curryleaves. Ground nuts and cashew nuts are optional ingredients. Add the soaked poha and add a little bit of turmeric powder and mix well. Add salt if necessary. Simmer and cover for atleast 7 minutes. The bottom will be roasted crispily. Mix well and allow it to cook in slow fire for atleast 20 minutes with occasional mixing. Fit to be eaten for an evening snack. Children will love it if a little sugar is sprinkled.

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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