Kanda Poha
Kanda Poha is a traditional Maharashtrian dish that features flattened rice (poha) seasoned with a delightful blend of spices, onions, and various garnishes. It is a popular breakfast and snack option in Maharashtra, celebrated for its simplicity and rich cultural significance.
Ingredients
Kanda Poha Recipe
- 2 cups thick poha (flattened rice)
- 1 large onion, finely chopped
- 1/2 cup roasted peanuts
- 3 green chilies, finely chopped
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 1/2 tbsp turmeric powder
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 2-3 tbsp vegetable oil
- Salt to taste
- Freshly chopped coriander leaves for garnish
- Freshly grated coconut (optional, for garnish)
- Lemon wedges for serving
Instructions
- Start by rinsing the poha under running water. Place the poha in a sieve and gently wash it. Be careful not to over-soak it; you just want to moisten it slightly. Drain any excess water and set it aside.
- In a large pan, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, and asafoetida. Allow the seeds to splutter.
- Add the chopped onions and sauté them until they turn translucent.
- Now, add the green chilies, curry leaves, and roasted peanuts. Continue to sauté for a couple of minutes until the peanuts become crisp.
- Sprinkle turmeric powder and salt over the mixture. Mix well.
- Add the rinsed and drained poha to the pan. Gently toss the poha with the onion and spice mixture. Ensure that the poha is evenly coated with the spices and turns yellow due to the turmeric.
- Cover the pan with a lid and let it cook on low heat for 5-7 minutes. This will help the poha become soft and absorb the flavors.
- Check the seasoning and adjust salt and spice levels according to your taste.
- Once the poha is cooked, remove the pan from the heat and garnish with freshly chopped coriander leaves and grated coconut.
- Serve hot with lemon wedges for that perfect tangy kick.