Dadape pohe-3

As I mentioned in my earlier post,there are many variations one can make in the beaten rice/poha dishes. This is another variety of 'daDape pohe. A traditional dish from Karwar (Southern part of India)

Ingredients
 2 cups thin poha
 1/2 cup finely chopped onion
 1/2 cup freshly grated coconut
1 tsp tamarind paste mixed with 1/4 cup of water
2 tsp  jaggery
(the combination of tamarind and jaggery should be such that to give sweet-n-sour taste to the dish.)

To be dry roasted and powdered
2 tsp fennel seeds/badishep
2-3 cloves

Tempering
1-2 tsp coconut oil/oil
1/2 mustard seeds
1/2 tsp asaoetida
1/4 tsp turmeric powder

Method

• Spread poha in a shallow bottomed pan or paraat.
• Add onion,coconut and tamarind-jaggery mixture. Mix well with hand.
• Sprinkle roasted powder of cloves and fennel seeds
• Heat oil in an iron ladle/PaLi. Add tempering ingredients.
• Mix the tempering with the poha mixture.
• Garnish with chopped coriander( optional).
  

Note
Tastes amazing with coconut oil ( if you are familiar with the taste)