Poha is nothing but beaten rice flakes. It’s also called aval, powa, avalakki. Its very easy to make and you get thick, thin or medium varieties. The cooking time and method varies a little with different texture of poha. I usually buy the thin variety for quick cooking. Poha can be made simply with sauteed onions and peanuts or more elaborately with potatoes, peas, carrots depending on your convenience. It’s also very good option for kid’s lunch box.
Poha (thin variety) —2 cups
Onions –1 (finely chopped)
Green Chillies –1 (finely chopped)
Ginger –1/4 piece (finely shredded)
Potatoes –1 medium (finely diced)
Peas (frozen or freshly cooked) –1/2 cup
Mustard seeds –1 Tbsp
Channa Dal –1 Tbsp
Urad Dal –1/2 Tbsp
Turmeric Powder –1/4 tsp
Salt –to taste
Coconut (shredded) –1 Tbsp
Lemon Juice–2 Tbsp
Coriander leaves –2 Tbsp
Curry Leaves –few (pinched)
Asafetida –a pinch
1. In a kadai, heat 1 Tbsp of oil, add mustard seeds and let it splutter. Add green chillies, ginger, curry leaves, asafetida and onions one after another. Fry till onions turn golden brown.
2. Now add diced potatoes and peas, salt and turmeric powder. Cover the lid and cook till potatoes are cooked.
3. In a strainer add thin poha, wash once while draining the water immediately and add. Mix well till poha is cooked. This should take less than 2 minutes.
4. Garnish with coriander leaves and shredded coconut. Switch off the flame, add lemon juice and mix well. Serve immediately.
1. Roasted peanuts or cashew nuts can be added for added flavor.
2. If you have medium poha, soak poha for 2 mins in water before adding to the vegetables. The time for soaking will be more for thick ones.
Cut onions, green chillies, ginger and potatoes.
Add poha when onions are golden brown and cook.
Garnish with shredded coconut, coriander leaves and lemon juice.
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