Spicy tomato poha



  1. Poha/thick white aval –  1 cup
  2. Coconut oil – 1.5 tbsps.
  3. Mustard seeds – 1/2 tsp.
  4. Onion – 1/2 cup; finely chopped
  5. Greenchilly – 1-2 numbers;finely chopped
  6. Curry leaves – a few; torn with hand
  7. Turmeric powder – 1/2 tsp.
  8. Tomato – 3/4 cup; finely chopped
  9. Sugar – a generous pinch
  10. salt to taste
  11. Cilantro – 2 tbsps.;chopped
  12. Lime juice – 1 tsp. or to taste


  1. Heat oil and add the mustard seeds. Allow them to splutter.
  2. Stir in the chopped onions, greenchillies and curry leaves. Cook till the onions turn soft. You don’t have to brown them.
  3. Add the turmeric powder and cook for 2 minutes on low heat.
  4. Stir in the tomato and 2 tbsps. of water and cook on medium heat for just 5 minutes. The tomatoes should not turn mushy.
  5. Transfer the poha to a colander and rinse properly. Stir in the poha, cilantro and salt. Cover cook for a few minutes.
  6. Open the lid and add the sugar. Mix well and switch off heat. Finally, add the lime juice.
  7. Serve hot.
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