This is my all time favorite for a weekend breakfast. A very delicious dish but easy to make at the same time.The best part is it does not need a lot of oil .There are different ways of making poha.. The way my mom makes is a bit different from mine.She uses buttermilk to bring in some tanginess to the dish. I use lemon juice instead.I really like the way maharashtrians make poha.Just too good. So here is my version of "KAANDA POHA".
- Thick poha - 1 and 1/2 cup
- Chopped onion - 3/4 cup
- Ginger (grated) - 1tsp
- Green chillies (Slit in to 2 pieces) - 2 (or as per taste)
- Cumin seeds or jeera - 1/4 tsp
- Mustard seeds or rai- 1/4 tsp
- Urad dal - 1/4 tsp
- Dry red chillies - 2
- Curry leaves - 3-4
- Sugar - 1tsp
- Salt - as per taste
- Roasted peanut powder - 1 tbsp
- Cilantro and freshly grated coconut for garnishing
- Lemon juice - 1 tsp
- A ping of hing or asafoetida
- Turmeric powder or haldi - 1tsp
- Oil - 1tbsp
- Rinse poha in water and drain the water and set aside.The other way to do this is to take the poha in a colander and run the water through it for a while and keep it aside.
- While the poha is resting, heat oil in a kadhai ( i use a nonstick one, uses much less oil).
- When the oil is hot, add cumin seeds, mustard seeds, urad dal, red chillies,hing, green chillies and the curry leaves.
- Then add the onion and the ginger and mix well . Cook till the onion changes color.
- Now add the poha and mix well.
- Add the turmeric powder, lemon juice,sugar and salt and mix
- Lastly add the peanut powder, cilantro and the grated coconut.
- Serve hot.
- As a variation , you can add in boiled potatoes or peas.
- Instead of cutting the chillies in to half you can finely chop them. I keep them big because i like to remove them before serving.
- As I mentioned earlier, in my mom's version, she adds the buttermilk(about a couple tbsp) to the onions after they have been fried. To this she adds the haldi, sugar etc. Then she adds the poha. The rest is the same.