- Clean 1½ cups Annapoorna Poha and add them to a large bowl.
- Rinse the poha. Drain the water completely.
- Pour enough water into the bowl to completely cover the poha.
- Wait till the poha absorbs all the water and becomes soft; usually, it takes 5-7 minutes.
- Heat a pan with ½ tablespoons of oil over medium; saute mustard till it sputters, then add Annapoorna Urad Dal, Annapoorna Cumin Seeds, Groundnut, Red Chillis, Green Chillis and Curry leaves, and fry the mix for 30 seconds.
- Add chopped onions and saute for two minutes. (Optionally, you could also grated carrots and chopped capsicum for better taste).
- Add a pinch of Annapoorna Turmeric powder.
- Add the soaked poha to the pan and mix everything well.
- Cook the mixture on low heat until they are soft-cooked.
- Add salt to taste.
- Steam the poha on low heat until it becomes hot. To prevent burning, stir between each step.
- Turn off the heat. If necessary, add more salt. Add lemon juice.
- Cover it until serving.
Coriander powder, also known as ground coriander, is a golden-hued spice that adds vibrant flavor and aroma to dishes across global cuisines. This versatile ingredient