- Poha – 2 cups, (beaten rice/atukulu/aval)
- Turmeric powder – 1/4 tsp
- Salt to taste
- To grind to a paste:
- Coconut – 1/3 cup, fresh and grated
- Green chilis – 2
- Coriander leaves – 3/4 cup, fresh and chopped
- Lemon juice – 1 1/2 tsps
- Rasam powder – 1/2 tsp (homemade or store bought)
- Jaggery – 1 tsp, grated or sugar
- For poppu/tadka/tempering:
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Cinnamon stick – 1/2″
- Asafoetida – pinch (optional)
- Curry leaves – 1 sprig
- Oil – 1 1/2 tbsps
Wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.
Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.
Mix the ground coconut mixture well with washed beaten rice and keep it aside.
Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.
Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a mt, adjust salt, turn off flame and serve warm.
