By Tarishi Shrivastava
August 8, 2024
Nagpuri Tarri Poha originates from Nagpur, Maharashtra. Its defining feature is the "tarri," a spicy and tangy gravy poured over the traditional poha meal. Here is how to make tarri poha:
1 cup kala chana 1 plate poha 2 tsp oil 1 tsp red chilli powder ½ tsp turmeric ½ tsp mustard seeds ½ tsp cumin seeds 3 tbsp cooking oil 1 tsp hing 3 Cloves 3-4 Peppercorn 1 Bay leaf 1 tsp goda masala 7-8 Curry leaves to taste salt 1 cup onions, finely chopped
Take kala chana and soak it in water overnight.
Drain and pressure cook the same with salt and water.
Drain and do not toss away the reserve water.
Heat oil in a pan, add cumin seeds and mustard seeds and wait till they splutter.
Add bay leaf and cloves and sautee a bit.
Add garlic and ginger and sautee them together.
Add onions and saute them.
Now add the turmeric powder, red chilli powder, curry leaves, goda masala and hing.
Add the boiled chanas. Let it come to a boil
Take your plate of poha, and pour the chana mixture on top.
Serve with onion, sev, lemon juice and coriander leaves.