Tarri Poha

Name: Tarri Poha
Total time: 1200 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups flat thick poha; 3 large size Onion chopped finely; 2 tomatoes chopped finely; 5-6 green chillies chopped finely; Handful Coriander leaves chopped finely; 2 tablespoon oil; 1 teaspoon mustard seeds; 6-7 curry leaves; 1/4 cup raw peanuts; 1 teaspoon turmeric powder; to taste Salt; 1 cup brown chana; 1 onion sliced; 4-5 garlic cloves; 1/2 inch ginger piece; 2 tablespoon dry coconut; 2-3 tablespoon oil; as per taste Salt; 1 teaspoon turmeric powder; 2 tablespoon kashmiri red Chilli powder; Pinch hing; 1 teaspoon garam masala; As per requirement Water; as required Nylon sev or any other sev; leaves as required Coriander; As required Lemon

Kavita Ns @food_ish

Mumbai

#toc3 #breakfastrecipes #cookpadindia
Tarri Poha (chana gravy and poha) is a speciality originated in Vidharbha region (Nagpur) in Maharashtra.
It is spicy but very tasty and easily found dish at any restaurant and local dhabas all over the state.
#food_ishkitchen

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Ingredients

20 minutes

4 people

Poha
2 cupsflat thick poha
3large size Onion chopped finely
2tomatoes chopped finely
5-6green chillies chopped finely
HandfulCoriander leaves chopped finely
2 tablespoonoil
1 teaspoonmustard seeds
6-7curry leaves
1/4 cupraw peanuts
1 teaspoonturmeric powder
to taste Salt
Tarri /rassa
1 cupbrown chana
1onion sliced
4-5garlic cloves
1/2 inchginger piece
2 tablespoondry coconut
2-3 tablespoonoil
as per taste Salt
1 teaspoonturmeric powder
2 tablespoonkashmiri red Chilli powder
Pinchhing
1 teaspoongaram masala
As per requirement Water
Garnishing
as required Nylon sev or any other sev
leavesas required Coriander
As required Lemon

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Steps

20 minutes

1

Soak chana overnight and boil with a pinch of salt the next day.
2

Saute onions,garlic, ginger, Coconut, and grind together into a fine paste. Add little water if required.
In a vessel or pan, heat oil. Add pinch of hing and saute the paste.
Add turmeric, red chilli powder and salt and let it cook for 5 minutes.
Add boiled chanas and it's water and let it cool for another 5 minutes.
Tarri is ready.
3

Wash the poha in a large vessel and change water 3-4 times. Strain the water on a strainer and let the poha sit on it for some time.
4

In a large and thick bottom pan, heat oil. Add mustard seeds, curry leaves and green chillies. Once they are nicely cooked, add onions and salt and saute well.
Add peanuts and let keep stirring.
Add turmeric powder and mix well.
Now add tomatoes, little coriander leaves and poha and stir really well.
Cover and cook for just 2-3 minutes and then switch off the flame.
5

While serving tarri Poha, place poha on a serving dish and pour some chana and tarri in the centre.
Place a bowl of tarri alongside.
6

Garnish with some chopped coriander leaves, nylon sev and lemon juice.

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Kavita Ns @food_ish

on September 29, 2021 06:50

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.