Kolache pohe is a testy and healthy recipe. You can keep these pohe ready before hand and assemble at the time of serving. If you are bored of having the same breakfast or want some change then this is the perfect recipe. Coconut milk and tamarind-jaggery pulp takes the taste to next level.
Ingredients:
- 4 tsp Tamarind
- 4 tsp Gudh / Jaggery
- 1 cup thick Poha
- Dabur homemade Coconut milk
- Water
- Finely chopped Green chilies
- Salt to taste
- Finely chopped Coriander leaves
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing
- Dry Red chilies
- Curry leaves
- Fried Poha papad / Mirgund
Instructions:
Step 1: Soak tamarind and gudh in enough water for about 30 minutes.Step 2: Mash it well together and keep aside.
Step 3: Strain poha well and wash really good.
Step 4: Take Dabur homemade coconut milk in a bowl and add water.
Step 5: Add about 5-6 tsp tamarind pulp, water and mix well.
Step 6: Add green chili, salt, coriander leaves and mix well.
Step 7: Coconut milk for kolache pohe is ready.
Step 8: For tadka, heat up oil in a pan.
Step 9: Add mustard seeds and let them pop up.
Step 10: Add cumin seeds and let it splutter.
Step 11: Turn off the gas and add hing, dry red chilies, curry leaves and mix well.
Step 12: Transfer the tadka on the coconut milk and mix well.
Step 13: For serving kolache pohe add soaked pohe first in the dish and then coconut milk on it.
Step 14:Crush fried poha papad or mirgund on the pohe or serve with it.
Step 15: You can also serve coconut milk and soaked poha separately along with it if you want.
Step 16: Kolache pohe are all ready.
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