Kanda Poha

Recipe by Sejal

Ingredients:

  • 1-1.5 cups poha (flattened rice), washed and drained

  • 2 tablespoons oil (vegetable or coconut oil)

  • 1/4 cup raw peanuts

  • 1/4 teaspoon asafoetida (hing)

  • 1 teaspoon black mustard seeds

  • 1-2 serrano peppers (or green chili), chopped

  • 1 medium onion, chopped

  • 8-10 curry leaves

  • Salt, to taste

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 tablespoon lime juice

  • 1 teaspoon sugar

  • 1 tablespoon white sesame seeds (for a magical twist!)

  • Fresh cilantro for garnish

Instructions:

  • Prepare the Tadka (Tempering):

  • Heat oil in a pan over medium heat.

  • Add raw peanuts and sauté until they become fragrant and slightly golden, but do not burn them.

  • Once peanuts are ready, add asafoetida (hing) and black mustard seeds. Wait for the mustard seeds to splutter and become fragrant.

  • Add the Aromatics:

    • Add the chopped serrano peppers (or green chili), chopped onion, and curry leaves to the pan.

    • Sauté for a few minutes, making sure the onions soften but do not overcook them—keep a bit of crunch to the onions for texture.

  • Season the Poha:

    • Add salt, turmeric powder, red chili powder, lime juice, and sugar. Stir to mix everything well, cooking for just a minute so the spices are well-blended.

  • Add the Magical Twist (Sesame Seeds!):

    • Sprinkle in white sesame seeds and mix everything together. Let it cook for just 1 more minute—this adds a delightful crunch and a nutty flavor to the poha.

  • Add the Poha:

    • Turn off the stove. Gently fold in the washed poha into the pan with the spice mix, making sure not to mash it. The poha should be moist but not mushy.

    • Let the poha sit in the pan for a minute or two, allowing the flavors to soak in but making sure it doesn't get overcooked.

Serving Suggestions:

  • Serve fresh: Once ready, serve your Poha Tadka immediately for the best flavor and texture.

  • Add extra lime juice: For an extra zing, squeeze a bit more lime juice on top just before serving.

  • Garnish with sev namkeen: Top the poha with a handful of sev namkeen for a crunchy, savory finish. This adds a delightful texture contrast to the soft poha.

  • Garnish with fresh cilantro for a burst of color and freshness.