A quick, easy to prepare breakfast or evening snack recipe masala mustard beaten rice or commonly known as mustard poha. It provides less calories and tastes good too!
This is another traditional recipe of masala poha (beaten rice) from Karnataka, South India where it is known as ‘saasive avalakki’
- Beaten rice – 3 cups
- Red chillies – 4
- Mustard – 1 tsp
- Grated coconut -1/4 cup
- Tamarind – 2 inch (soak and extract juice)
- Asafetida – pinch
- For seasoning – chenna dal, urad dal ½ tsp each
- Peanuts – 2 Tbsp
- Curry leaves – few
- Salt – as per taste
- Cilantro – ¼ cup
- Turmeric – 1 tsp
- Coconut oil – 1 Tbsp
- Sugar or jaggery – little
- Soak beaten rice (if it is thick) for few minutes, wash and strain
- Grind mustard with red chillis, add asafetida, and coconut.
- Heat oil on medium heat and add mustard, chena and urad daal followed by peanut. Fry to golden brown
- Add curry leaves, grinded masala, turmeric powder, salt, little sugar and tamarind juice and mix well until the oil leaves the mix.
- Add soaked beaten rice and mix well. Cover lid and keep it on low flame for couple of more minutes.
- Turn off heat source, add coconut oil, chopped cilantro an mix well.
- Sprinkle chopped cilantro and serve hot mustard beaten rice with yogurt.
Author: Sumana Rao | Posted on: August 17, 2018