Anybody travelling to Mangalore in India cannot miss out on this authentic delicacy of Poha/ flattened rice served with Chana/ chickpeas and Sev. Also known as Poha Chutney and Chana Upkari by the locals, it is served garnished with Sev. The link to the recipes to both Sev and Sambhar powder are given below.
Poha Chutney :
- 1/2 a coconut grated
- 2 tsps Sambhar powder
- 6 tsps sugar or jaggery as per preference
- 1/4 tsp tamarind paste.
- 2 tsps oil
- 1 tsp mustard
- 4 sprigs curry leaves
- Poha /Flattened Rice as per requirement
Add the Sambhar powder, salt, sugar and tamarind paste to the grated coconut. Mix well. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and tip it into the coconut masala. Sprinkle a little water to keep it a little moist. Keep aside.
Take three tbsps of the Masala and add two fistfuls of the Poha as to keep it soft yet firm. Mix thoroughly. You can add more masala as per requirement.
Note: Mix together the Poha and the Masala only as much as is required as it has to be served immediately. The Poha turns soggy if allowed to stand for a long time.
Chana upkari :
- 250 gms Chana/Chickpeas
- 6 green chillies
- 1 dry red chilly
- 3 sprigs curry leaves
- 1 tbsp oil
- 1 tsp mustard
- 1/4 tsp Hing/asafoetida
- 4 tbsps grated coconut
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.
Serve the poha, chana upkari and sev together. It can also be piled one on top of another and served.
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