Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly rinse 2 cups of medium thick flattened rice under cold water for one minute, then drain it completely and set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or kadai over medium heat, add 0.25 cup of peanuts, and roast them until golden brown, then remove and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok, then add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds, letting them splutter for a few seconds.

4. 4

   Add 1 finely chopped medium onion, 2 slit green chilies, and 10-12 curry leaves to the wok and sauté until the onion turns translucent.

5. 5

   Stir in 0.5 teaspoon of turmeric powder and 0.5 teaspoon of salt, mixing well with the sautéed ingredients.

6. 6

   Add the drained flattened rice, 2 tablespoons of thick tamarind paste, and 1 teaspoon of jaggery (or brown sugar) to the wok, then toss gently until all ingredients are well combined and heated through.

7. 7

   Return the roasted peanuts to the wok, stir them in, and then transfer the Tamarind Peanut Poha to serving plates.

8. 8

   Garnish each serving with 2 tablespoons of fresh chopped coriander leaves and a drizzle of 1 tablespoon of fresh lemon juice before serving hot.