Ingredients: 1 cup poha ((flaked rice /avalakki) 1-2 tbsp. tamarind juice 1-2 tbsp. jaggery 2 tsp. Rasam Powder 1/2 tsp. turmeric powder 2 tbsp. dry shredded coconut 1 tbsp. chopped, coriander Salt to taste For Seasoning: 2-3 tbsp. oil 1/2 tsp. mustard seeds 1 tsp. black gram 1 tsp. bengal gram 2 tsp. peanuts Asafoetida a pinch 1 long spring curry leaves Roast & Powder the Following Ing: 1 tbsp. cumin seeds 1 tsp. fenugreek seeds (menthi) 2 tsp. sesame seeds Method: Grind coarsely, dry poha in mixer, it should be like a suji (semolina) Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a saucepan add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Bring it to boil for 5-10 minutes. Now add roasted powder, stir it for 5 minutes. Add poha, dry coconut and mix well. Remove from the heat and keep aside. Heat oil in a pan, add seasonings one by one, when it starts to split add asafoetida and curry leaves and fry it for a a while. Pour it over the poha mixture and mix well. Garnish with chopped coriander leaves.