Maharashtrians would feel lost without poha! Beaten rice flakes tossed with the traditional tempering of mustard seeds, chilies and curry leaves. Kanda poha is served aesthetically with wedges of lemon. This is very easy and quick to make. While it tastes best when you have it hot and fresh, it can also be carried in the snack box.
Write a review
- Onions - 1/2 cup, finely chopped
- Beaten rice (thick poha) - 2 cups
- Oil - 2 Tbsp
- Raw peanuts - 1/4 cup
- Mustard seeds - 1/2 Tsp
- Cumin seeds - 1/2 Tsp
- Curry leaves - 8-10
- Green chilies - 2 Tsp, chopped
- Asafoetida - 1/8 Tsp
- Turmeric powder - 1/2 Tsp
- Salt to taste
For the garnish
- Coriander leaves - 2 Tbsp, chopped
- Nylon sev - 1 Tbsp (optional)
- Lemon wedge/slice - 2
- Clean and wash the rice flakes (poha) in a sieve in enough water and keep aside.
- Heat oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 minutes.
- Add the mustard seeds, cumin seeds, asafoetida, green chilies, curry leaves and onions and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, rice flakes (poha) and salt, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
- Serve hot garnished with coriander leaves, nylon sev and lemon wedge/slice.
Hungry soul by Abha http://www.hungrysoulbyabha.com/