Join us on a culinary journey as we explore the art of creating this beloved dish in the comfort of your own kitchen. Get ready to fall in love with the aromatic spices and bold flavors that make Poha a cherished breakfast option in every Indian household.
Discover the perfect harmony of textures as you savor the softness of soaked poha combined with the crunch of peanuts and the zing of curry leaves. This easy-to-make dish is a true testament to the richness of Indian culinary heritage and can be customized to suit your preferences, whether you prefer it spicy or mild.
How to make Poha :
Begin by washing and draining the poha. Next, prepare the required ingredients for the dish. Heat a pan and prepare the basic ‘tadka’. Add onions and fry them until they turn translucent. Introduce the dry masala and let it coat the onions. Add the poha, along with sugar or jaggery and fresh grated coconut. Mix all the ingredients well, then cover and cook on low flame for 1-2 minutes. Turn off the flame and garnish the poha with chopped coriander leaves
Serving suggestion for Poha :
Serve the poha as is and provide lemon wedges, sev, yogurt, and roasted peanuts on the side. Guests can enhance their poha with a squeeze of lemon juice, a sprinkle of crunchy sev, a dollop of creamy yogurt, and the delightful crunch of roasted peanuts.
Poha
Ingredients
- 5 tbsp Oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds jeera
- 1/4 tsp asafoetida hing
- 1/4 tsp fenugreek seeds optional
- 2-3 green chillies finely chopped
- Few curry leaves
- 1 medium onion finely chopped
- 1/2 tsp turmeric powder
- Pinch of black pepper
- 2 cups thick poha flattened rice
- Salt to taste
- 1-2 tsp sugar
- 2-3 tbsp fresh grated coconut
- 2-3 tbsp finely chopped coriander/cilantro leaves
Instructions
- Rinse the poha in a colander under running water for a few seconds. Gently fluff the poha with your fingers, making sure it’s evenly moistened. Set it aside.
- In a pan or kadai, heat oil over medium heat.
- Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and fenugreek seeds (if using). Sauté for a few seconds until they release their aroma.
- Add the finely chopped green chillies and curry leaves to the pan. Sauté for a minute until the chillies become slightly tender.
- Now, add the finely chopped onions to the pan and sauté until they turn translucent.
- Add turmeric powder ,a pinch of black pepper, salt. Mix well to coat the onions and spices evenly.
- Lower the heat to medium-low and add the moistened poha and sugar(Add sugar to balance the flavors. The sugar is optional, but it adds a delightful sweetness to the dish.) to the pan. Mix gently and ensure that the poha is well combined with the spices. Be careful not to break the poha while mixing.
- Cook the poha for a few minutes, stirring occasionally, until it is heated through and well blended with the spices.
- Finally, garnish the poha with fresh grated coconut and finely chopped coriander/cilantro leaves.
- Serve the hot and flavorful poha with a side of fresh yogurt, lemon wedges, or your favorite chutney.
- Enjoy the delightful and comforting Poha for a satisfying breakfast or a quick snack!
