Kande Pohe - A Traditional Maharashtrian Delicacy

Dear All,

Finally the winter has come to an end with sun shining bright in the sky. The temperatures are getting roaring high here in Pune. Last weekend we went for shopping to the very famous Laxmi Road, we left in the afternoon and by the time we came back, we were tired as hell. After a tiring day of shopping, getting up on sunday morning was painful. Usually on weekend i prefer to have a heavy brunch. Poha is one of my all time favorite breakfast. Its very popular dish in Maharashtra and very close to its cousin Batata Poha which is very famous in Gujarat. Both the dish are very similar in nature with few differences in the ingredients used. Its perfect breakfast for lazy weekends when you want to cook something quick. I usually have Poha on weekends for brunch with a slice of brown bread and filter coffee. You can also serve Poha with coconut chutney, the combination is extremely tasty!

Ingredients:-
1 1/2 cup of Poha (beaten rice flakes)
1 medium onion finely chopped
2 tbsp grated coconut (optional)
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp fresh lime juice

For tempering:-
2 tsp oil
a pinch of asafoetida
1 tsp mustard seeds
few curry leaves
2 small green chillies finely chopped
2 tbsp peanuts
Chopped coriander leaves for garnishing

Procedure:-

• In a wide strainer run the poha through running water, squeeze out the extra water and keep aside for 5 to 8 mins. Make sure you dont add lots of water or else poha will become mushy. Poha should be soft when touched but should not be soggy or mushy.
• Sprinkle salt and turmeric powder. Mix gently to incorporate turmeric powder and salt well.
• In a wide saucepan heat 2 tsp oil, add in mustard seeds, asafoetida, curry leaves, green chillies and peanuts. Saute for 2 mins, until peanuts become crispy.
• Add in finely chopped onions and cook them for 3 to 4 mins, until the raw smell disappears.
• Add in the poha, sugar and mix well. Adjust the salt.
• Just before serving, drizzle some lime juice on poha and garnish with coriander leaves and grated coconut. Serve hot.
• You can also add some sev on top before serving, gives a nice crunch.