Thick poha (jad pohe) – 2 bowls
Thick coconut milk – 2 bowls
Jaggery – 1 bowl
Tamarind pulp – 3 tb-spoon
Green chilies – 5-6, finely chopped
Chopped coriander leaves
Cumin seeds – 1 t-spoon
Asafetida – 1/4th t-spoon
Oil – 1 tb-spoon
1. Mix coconut milk, tamarind pulp, jaggery and salt together. Taste the mixture, if required adjust jaggery, tamarind according to your taste. It has to be sweet and sour to taste.
2. Heat oil in a pan. Add cumin seeds, asafetida and green chilies. Let them splutter and add the tadaka in our prepared mixture.
3. While serving ‘pohe’, take pohe in a bowl, add out coconut-jaggery mixture as required. Sprinkle chopped coriander leaves and serve.
Coconut milk has to be thick. Even while extracting the pulp from tamarind, don’t use too much water. Add green chili sparingly, because together with Pohe, it's going to reduce the hotness.