Wednesday, May 29, 2013



One of the best parts of living in different parts of the country is that you get to pick up at least a few of the popular items of the local cuisine. A take away from our years in Pune was a favourite of Maharashtra, "Kanda Poha." As you would imagine, the name comes from the Marathi words for the main ingredients which are Onion and Beaten Rice.

This makes for a healthy breakfast/snack item. However, to keep it lighter, I have not added potatoes, though it is fairly common to do so.

  • Poha (Beaten Rice), thick variety, 2-3 cups
  • Onion, large, chopped fine, 1
  • Green chillies, slit, 3-4
  • Curry leaves, 1 sprig
  • Oil, 1 tbsp
  • Salt, to taste
  • Sugar, 1/2 tsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Urad dal (Black gram dal), 1/2 tsp
  • Hing (Asafoetida), 1/4 tsp
  • Turmeric powder, 1/2 tsp
  • Lemon juice, 1 tsp
  • Coriander leaves, chopped, 1 tbsp
  • Coconut, grated, 2 tbsp

Wash the poha in a colander and drain the water leaving the poha moist but not soggy
Add sugar, salt and turmeric powder and mix them well with the poha. Keep aside
In a kadhai, heat a little oil and over medium heat add mustard and cumin seeds and wait for it to splutter
Now add the urad dal and hing. Let the dal change colour.
Add the green chillies, curry leaves and chopped onions
Saute till the onion becomes translucent
Add the poha, stir well and keep covered on a low flame till the poha is cooked
Uncover and drizzle the lemon juice and mix well
Garnish with coriander and coconut gratings
Serve hot

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