What you will need:
- Poha/ Atukulu/ Flattened rice
- Chopped Onions
- Olive Oil
- Urad Dal/Kandi Pappu/ Blackgram
- Sarson/ Aavalu/ Mustard Seeds
- Channa Dal/ Senega Pappu/ Bengalgram
- Jeera/ Jeelakarra/ Cumin Seeds
- Lal Mirch/ Endu mirapakaya/ Dry Chili
- Chopped Green Chilis
How you make it:
- Put some oil in a deep pan
- Add the salt, cashews, mustard seeds, dry chili, blackgram, and bengalgram, and cumin seeds into the oil.
- Saute until the cashews appear golden brown.
- Then add chopped onions, and chopped green chili and saute for a few more seconds.
- Now throw in the flattened rice (Poha)
- Add enough water to get all the Poha wet, and then some.
- Add turmeric for color and better health 🙂
- Stir occasionally to make sure the bottom doesn’t burn.
I know this recipe sounds terrible because there are no measurements, but I didn’t use any measurements, and I guess this is how you learn when you learn from your mother! And honestly, this method is so much easier and more common senses…kinda starting to like it. As long as we can maintain consistency!