By Main Ingredients
1.5 cups poha (thick variety) – red or white beaten rice or flattened rice
½ cup finely chopped onions or 1 medium-sized onion
¼ teaspoon turmeric powder
1 teaspoon mustard seeds
2 to 2.5 tablespoon peanuts
10 to 12 curry leaves
1 teaspoon chopped green chillies or serrano peppers or 1 to 2 green chillies
1 teaspoon sugar or add as required
2 tablespoons oil – sunflower, peanut or any neutral tasting oil
salt as required
For Garnish
2 to 3 tablespoons coriander leaves (cilantro)
1 teaspoon lemon juice or add as required
2 to 3 tablespoons grated coconut or add as required
Preparation
Start by rinsing the poha in water till they soften. They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed, but don’t let them get too wet as they will lose their structure completely. Add sugar, salt and turmeric powder to the poha and gently mix.
Dry roast the peanuts in a heavy pan till they become crunchy and keep them on the side.
Heat oil in the same pan and start by sizzling the mustard seeds, followed by the onions and sautee till the become translucent.
Add curry leaves and green chilies. Saute for half a minute then add the peanuts and stir in the poha later.
Cover and steam the poha for 2 minutes on a low flame.
Switch off the fire and let the kanda poha remain covered for 1 to 2 minutes.
Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
Give a gentle stir and serve kanda poha hot with tea and enjoy this light and easy breakfast .
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