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Kande Poha is one the most common breakfast in the Western and some parts of South India. It can be served as snacks or even a one dish meal to get change out of the typical routine. Kande pohe is a very tasty and easy to prepare dish loved by people of all the ages.
One of my favorites and I hope you all will love it as well.
Serves – 2
Ingredients –
Thick poha – 3 cups
Onions (finely chopped) – 2 medium sizes
Green chilies (chopped) – 3
Curry leaves – 6-7
Roasted peanuts (optional) – ¼ cup
Oil – 3 tbspns
Turmeric Powder – ½ tspn
Salt – to taste
Mustard seeds – 1 tspn
Asafoetida – ¼ tspn
Lemon juice – 1 tbspn
Fresh coriander springs – to garnish
Desiccated coconut (optional) – 2 tbspn
Procedure –
- Wash the poha thoroughly. Keep in a strainer so that excess water is drained out.
- Heat oil in a kadhai (wok). Add mustard seeds, asafetida, and turmeric powder.
- Add the chilies, onion, and peanuts. Stir fry on medium flame for 3- 4 minutes.
- Add the poha and salt. Mix well and cook with lid on low flame for 4 -5 minutes.
- Add lemon jucie. Mix well, garnish with chopped coriander springs and desiccated coconut and serve hot.
Tips –
You can also add ¼ cup finely chopped tomato instead of lemon juice. Add this tomato along with the onions and follow the remaining procedure without adding the lemon juice.
This my entry to ““Think Spice: Think Turmeric” hosted by Sudeshna of Cook like a bong and Sunita of Sunita’s World
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