Soul Food: Poha


Poha is a staple in most Indian cuisines and is a loved by people of all ages. Load it with the goodness of vegetables, salads, nuts, coconut and what not and you’ve got a perfect combination of a healthy and delicious meal.

I used to look forward to getting poha for lunch in college and it was a treat I tell you! Being a Sunday and Mother’s day, I thought it would be fun to cook with mom. Though our cooking styles are very different, I love cooking with her. There is so much to learn and we bond so much while doing so.. It’s such a fun activity I tell you and recommend all you girls to spend time with your mums and do something different and special today. Remembering those good old days, I thought why not cook with her today and make some poha for breakfast.

Its one of the easiest and quickest recipes which a beginner can also make without burning their fingers and working for hours. Cooked Poha is essentially made from flattened rice and not only used to make savory dishes but also has sweet variations associated with it. My take on Poha today is the namkeen(salty) version and a rather basic one. Feel free to add more vegetables like carrots, beans, peas etc to add to the taste.

Poha

Ingredients

  • 250 g Poha/ flattened rice, cleaned, washed and kept aside to drain
  • 3 Tomatoes, chopped
  • 4-5 sprigs Curry Leaves
  • 2 small Potatoes
  • Juice of 1 lemon
  • 1 tsp mustard seeds
  • Salt , black pepper to taste

Method

Clean the Poha, wash it thoroughly with water and keep aside for the 10-15 mins to let the excess water drain.

Finely chop the tomatoes and cut potatoes into 1/2 ” bite size pieces.

Heat 2 tsp oil in a heavy bottom pan. Add potatoes,  salt and cover, letting it cook on a low flame till the potatoes are soft.

Take the potatoes out and add lil more oil. Add the mustard seeds and curry leaves and let them splutter. Once done, add in the chopped tomatoes and some salt and let them cook on a low flame for 5-6 mins till they disintegrate and let out water. Put back the cooked potatoes and add Poha. Lightly mix everything together so that the Poha is light and does not become sticky.

Check for the seasoning and add salt and pepper to taste and squeeze 1 lemon and toss well.

Goes best with mint chutney and a chilled glass of Nimbu Paani, this is a great dish for kids and an excellent way to make them gobble up vegetables with a smiling face! Wishing everyone a happy mother’s day.

Sunday Breakfast

Tangy Poha with chocolate milk

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2 comments

  1. Kanika · · Reply

    i made poha today… finally.. 🙂 & it was really good… i didn’t have curry leaves..rest all I made as per the recipe… tasted really good…thx for this nice recipe..

    1. I’m so glad it turned out nice 🙂 I’ll be taking up your suggestions to mix it with chopped raw tomatoes

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