Tarri Poha

Name: Tarri Poha
Total time: 2400 s
Cuisine: Indian
Ingredients: For Kande Pohe; 2 onion; 2 green chilli; 1 bowl flattened rice; as needed oil; 1 tsp mustard seeds; 1 tsp red chilli powder; 1/2 tsp turmeric powder; Pinch asafoetida; 1 tsp coriander; to taste salt; to taste sugar; 1 tsp lemon juice; For Tarri; 1 cup Sprouted desi chana; as needed oil; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 tsp coriander powder; pinch asafoetida; 6-7 Curry leaves; 2-3 clove; 1 tsp black pepper; 1 bay leaf; to taste kaala masala; to taste salt & jaggery; 3/4 cup Onion-garlic-ginger paste; 2 tbsp coriander

Shubha Salpekar Deshmukh @shubha

#FIHRCookPadContest
Tarri Poha is a speciality of Vidarbha region in Maharashtra, more specifically Nagpur. There are bandis/kiosks that open early in the morning and have a hard time catering to the long queues of customers desperate to begin their day with this hot, lip-smacking, yummy snack made of flattened rice and desi chana.
The tarri is a watery, very spicy preparation of desi chana that's served liberally with "kanda poha" and garnished with onions, tomatoes and sev. One may not be surprised if the blood test of a true Nagpurian reveals presence of blood and tarri in equal proportions :) ;).

Shubha Salpekar Deshmukh @shubha

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Ingredients

30-40 minutes

For Kande Pohe
2onion
2green chilli
1 bowlflattened rice
as neededoil
1 tspmustard seeds
1 tspred chilli powder
1/2 tspturmeric powder
Pinchasafoetida
1 tspcoriander
to tastesalt
to tastesugar
1 tsplemon juice
For Tarri
1 cupSprouted desi chana
as neededoil
1 tspred chilli powder
1 tspturmeric powder
1 tspcoriander powder
pinchasafoetida
6-7Curry leaves
2-3clove
1 tspblack pepper
1bay leaf
to tastekaala masala
to tastesalt & jaggery
3/4 cupOnion-garlic-ginger paste
2 tbspcoriander

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Steps

30-40 minutes

1

Recipe:-
Kande Pohe
Rinse 2 bowls Poha (flattened rice) and keep it aside.
Cut 1 medium sized onion lengthwise & 1 green chilli.
Heat oil in a pan. Add mustard seeds, curry leaves, asafoetida and pinch of salt. Sauté for 5 minutes over medium flame.
Add 1/2 tsp turmeric, 1/2 tsp red chilli powder and Poha. Mix well.
Add salt as per taste, little sugar, lemon juice and mix well. Turn off the flame. Garnish with finely chopped coriander and grated coconut.
2

Tarri
Take 1 bowl sprouted desi chana, pressure cook with water for 4-5 whistles.
Heat 2-3 tbsp oil in a pan. Add mustard, cumin, black pepper, bay leaf, clove. Add curry leaves and Garlic(7-8)-Onion(1 medium)-Ginger(1") paste. Fry for 5-8 minutes over low flame. Add Kaala masala (Nagpur special, if not available you can use chana masala),asafoetida, red chilli powder, turmeric powder, coriander powder, salt and little jaggery. Add tomato halves & water and cook. Garnish with coriander.
3

How to serve
Take a plate, first put Pohe, pour steaming hot tarri chana over it. Garnish with chopped onions and barik (nylon) sev.