Poha (also names i know it by – limbu aval or kande-batate pohe) is a typical candidate for weekend breakfast. There are several versions of this dish made in different regions of the country. Here is my version.
You can customize and add ingredients to your taste such as peanuts, peas, or coconut. Any of these ingredients goes well and adds its unique taste to the dish.
This recipe is my entry to the LiveSTRONG with A Taste Of Yellow event. Turmeric is the yellow food I have used.
Thick/Jada Poha (thick beaten/pounded rice): 2 cups
Onion: 1 medium
Potato: 1 medium
Green chillies: 2
Lemon/Lime: 1 medium
Coriander (cilantro) leaves: a handful
Turmeric powder: ¼ teaspoon
Red chilly powder: ½ teaspoon
Mustard seeds: ½ teaspoon
Oil: 2 tablespoons
Sugar: 2 teaspoons
Salt to taste
* You can vary the amount of chillies, chilly powder according to the level of spice/heat you desire.
- Clean and wash the poha gently (so that they don’t crumble into a mush) in a colander and keep the colander in a bowl of water for a minute such that the poha are immersed in it. Remove colander from the water after a minute and set aside to soften and drain. Perform this step gently and carefully – as it the main one!
- As the poha drains, you can proceed with the other ingredients. Add the turmeric powder, chilly powder, salt, and sugar on the poha.
- Peel and chop the potato into small cubes. Also, chop the onions, green chillies, and coriander leaves finely.
- In a large heavy-bottomed (non-stick) pan (kadhai), heat one tablespoon oil. When the oil is hot, add the mustard seeds.
- When the mustard seeds pop, add the potatoes and stir fry. Turn the heat to medium-low. Cover and cook with stirring every minute.
- When the potatoes are half-done, add the chopped onions and green chillies.
- You may need to add the remaining tablespoon of oil. Sauté the onions till they are translucent and slightly browned.
- Cover and cook with regular stirring. Check if the potatoes are done.
- Once the potatoes are cooked well, add the drained poha with the spices. Gently mix well to blend the ingredients while not crumbling the poha. You may turn off the heat till you mix the ingredients, if required.
- Turn the heat on again to medium-low. Cook covered for 3-4 minutes.
- Take off the lid and stir gently. Turn the heat off. Add the lemon juice and chopped coriander leaves. Mix well gently.
- Garnish with more lemon, coriander leaves, or sev and enjoy! You can sprinkle a pinch of jeeraman masala (like chat masala) as garnish. You can try variations on the side such as curd/yoghurt, pickle, grated coconut, sugar, chilly sauce etc. (I didn’t have the coriander leaves on hand hence absent in the pics)