Chuda Santula Recipe With Raita | Follow the Step by Step Guide!
Odisha/Orissa is famous for its Puri Jagannat temple and its Rath yatra. In addition to these two, Chena Poda and Chanar are also famous for their jalebi. mmm, paneer / chena /chanar chapped lips !!!! They even fill the chena / chanor in their pits. What was I supposed to choose when I was looking for something interesting? This always happens when you have many options to choose from.
Important Things to Know
So at first, I thought of making Mitha dali, Chana dalni cooked with jaggery, and panch phutan, which is also a Maxaprasad made as a sacrifice to Lord Jagannat during Rath yatra, but this BM really grew belly for my husband! !! So he said no to sweets! So I decided to combine this simple but delicious Poha / Tomato chuda santula with coconut raita for breakfast and turn it into a full meal.
½ Cup thick Poha / Aval, with large onions, chopped. Also, use 2 chopped medium tomatoes and add ¼ teaspoon turmeric powder, ½ teaspoon red pepper powder and salt to taste. At the end a handful of fresh coriander leaves.
Take Poha / Aval in a filter and rinse under running water for one minute. Put it on the filter and drain well. Sprinkle with onions, tomatoes, peppers, and ginger. I used minced meat for the same purpose. In a pan, heat the given oil to room temperature, sprinkle with mustard seeds, add chopped onion, pepper, curry leaves, and ginger. Fry the onion until translucent.
Final Steps to Follow
Then add chopped tomatoes, turmeric powder, chili powder, salt, and ¼ glass of water. Allow the tomatoes to cook thoroughly. this takes 4-5 minutes on medium heat. Once the water is almost absorbed, add the poha / back to it and mix well. Leave it in the oven for another 2-3 minutes. Add fresh coriander, mix well. Take it out of the oven. Serve hot.