Rang Pai Poha Chutney

Rang Pai poha chutney is a popular Mangalorean dish . I recently came to know about this dish through my friends MB and CK. MB had shared it in the group  and CK was Nostalgic about the dish. MB was generous enough to share the recipe with us. Ck also  called her Amma and confirmed the procedure of the recipe and shared it amongst us. I thank both of them for introducing me to this dish. The procedure is same as our normal poha chutney but the secret is roasting the poha and that enhances the taste of the dish. I prepared this with eye ball measurement as this does not have a accurate measurement.

Ingredients:

Poha – 2cups or as much as needed

Mustard seeds – 1tsp

Coconut oil – 1 tsp

Curry leaves – 2 sprig

Onion – 1 chopped finely

To be ground:

Grated coconut – 1cup

Coriander seeds – 2 tsp

Cumin seeds – 1/2 tsp

Roasted long chilly/ Byadgi – 2

Salt – 1tsp

Jaggery – lemon sized

Method:

1. Dry roast the poha for a minute or two until crisp.
2. Coarsely grind the ingredients mentioned.
3. Take it in a mixing bowl and chopped onions.
4. Add poha as much as need and mix it well with your hands by pressing it.
5. Season it with mustard seeds and curry leaves.
6. Have it immediately topped with sev.