Kanda Poha
Shubham Mehra
Gamle Oslo
- Type rett
- Porsjoner
- Hovedrett
- 2 or 3 servings.
Shubham Mehra sier
I usually don´t like eating breakfast. But I miss breakfast from back home, it tends to be a bit warm and salty. More specifically, Poha is something that my mom would put together fairly quickly and was a staple breakfast choice. Those days I am in the mood for a quick, warm and savoury breakfast, I choose Poha. It´s also been an interesting choice of food to cook my friends, who´ve all likely tried other Indian dishes, but are less familiar with light flavours like the ones in Poha. It´s been a hit everytime.
For å lage dette trenger du
240g Poha rice
1 Onion
1 Green chilli
1 teaspoon Turmeric
2 tablespoon Peanuts
1 teaspoon Mustard seeds
3-4 Curry leaves
Handful Coriander
1 tablespoon Shaved coconut
2 tablespoon Cooking oil
Half a lime
Pinch of Sugar
Salt to taste
Gjør følgende
Rinse the Poha rice in a collander for a minute, let it sit aside and hydrate. In a big pan, heat the oil and add the curry leaves and mustard seeds. Once the seeds splutter, add the onion (diced) and the green chilli (slit in half). Reduce the heat to medium.
You can de-seed the chilli for less heat, I like it de-seeded personally. Let this cook til the onions are translucent. Now add the turmeric, and add the now hydrated poha rice into the pan. Stir well, add the sugar, salt, peanuts and coriander. You can turn the heat off at this point.
You may sprinkle some water and cover the pan for a minute to get it a bit fluffy. You can now serve the Poha and add the coconut and lime to garnish. Enjoy!
Ekstra info
If you have some left-over boiled potato, you can dice it and add it with the turmeric and fry it with the onion for a couple minutes before adding the Poha rice.