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An easy and healthy snack with rice flakes or Aval
Published On: 12 Nov 2013
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
hindi: Cheeni / Shakkar
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Heat oil on a pan. Add peanuts and fry till they light brown in colour. Keep it aside.
Add onion and green chillies in the frying pan in the rest of the oil and fry till soft and translucent.
Add tomato, salt, turmeric powder, coriander leaves and fried peanuts and sugar. Stir well.
Place the poha in a big bowl and hold it under running water for a few seconds and wash it.
Drain out all excess water.
Throw in the poha into the onion mixture in the frying pan and mix well for 2 minutes.
Add 1/2 tbsp water if necessary or over dry.
Transfer the contents to a serving bowl.
:- Serve hot,
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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