Back in Indian recently for three weeks, I once again fell in love with the flavors in Poha. We had it at the small hotel in Delhi and several days a week at the Himalayan Institute's campus in Khajuraho. Both places served it accompanied by roasted peanuts, which only added to its yummy taste.
Here is a recent picture of my homemade Poha and the recipe.
Debbie's
Poha
2
to 3 c of Poha (thick flattened rice, available at Indian grocery
stores)
2
T coconut oil or 2 T ghee or 1 T of each
1
t mustard seeds
10
to 15 fresh curry leaves (may use dried)
½
fresh jalapeno or other hot pepper (may substitute dried), in a few
pieces
1
shallot, chopped
½
t ground coriander
½
t salt
½
t turmeric
A
mixture of diced vegetables:
1
small zucchini
1
small to medium carrot or zucchini, about ¾ c
1
small or ½ medium potato
½
cup fresh peas (may substitute frozen or leave out)
fresh
chopped tomato (if in season)
1
T lime juice or lemon juice
½
c raw peanuts, dry roasted in a small frying pan.
Rinse
several times and drain poha. Roast the peanuts on low heat,
stirring occasionally for 5 to 8 minutes until light brown. Turn off
the heat, and let them cool in the pan.
Meanwhile,
in a wok, heat the oil and/or ghee on medium heat and add mustard
seeds. When they start to pop add curry leaves, jalapeno pieces,
shallot, and the salt and coriander. Stir to mix and add the diced
vegetables. Stir almost constantly so the potato does not stick, for
6 to 8 minutes. Then add the turmeric and tomato, if using.
Continue stirring for another 6 to 8 minutes until the vegetables
are crisp tender. Then mix in the poha and cook for another 2 to 4
minutes. Turn off the heat and add the lime juice. Cover and let sit
for 5 minutes.
Put
the peanuts in a small bowl, and let each person add them to taste.
Serves
3 to 4.
Looks good!
ReplyDeleteNice poha recipe
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