I love poha. Period. I dont have anything better to say about poha. But then, if you want to ask why poha of everything, Sorry, but you are so not in my club.The most versatile ingredient in a south India kitchen is parched rice. After the regular rice, of course. Poha floats my boat on all those days when i m in a hurry or on my whirl wind mode, which is most of the days.
I mean what do you expect from a person who hits the sack at 11 and after having slept like a log ( I shall not use the proverbial Pig here. Please. Lets cut the animal some slack.) , wakes up at 8 in the morning. You must bear in mind that Mr.P leaves exactly when the clock strikes half past 8. So not much time do we have, do we? No.Not at all. Sigh... but a woman has to do what she has to do and one of those things happen to be making breakfast before 8.25 in the morning, brushing her teeth and opening the door to a million people on the planet including a puny maid. Ignore the puny part. And who saves my face on all such days? Its either the dosa batter or the humble poha. There is not a single moment in my wifey life that i have failed to thank Divine Providence for having bestowed on mankind, the brains to invent both.
While Mr.P does like the traditional Poha that i make, i am a person who doesnt settle for less. Recently, i started experimenting with parched rice and i reached Gojju Avalakki and only a few days later, i landed up making this deliciously flavored coriander poha. Well, it takes a lil more time than the regular poha like say 2 more mins, so the deadline extends to 8.27 but its a treat nevertheless to the taste buds. Take your breakfast to a notch high with this earthy poha recipe.
Recipe For Coriander Poha
( Parched/Flattened rice flavored with coriander)
Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves 2
What You Need?
Poha or Flattened Rice or Parched Rice 2 cups
Onion 1 large chopped finely
Potato 1 medium peeled and cubed
Curry leaves a sprig
Salt to taste
Mustard seeds 1 tsp
Urad dal 1 tsp
Oil 2 tbsp
To Grind To A Paste:
Coriander leaves a small bunch
Green chilies 4 to 5
Curry leaves 1
Lemon juice 1 tbsp
How To Make It?
You have to be able to multi task if you are making poha. For to make good poha, one must be able to soak the poha, cut the onions, fry the peanuts all at the same time. Lol. Just kidding.But not so much.
So lets begin with soaking the poha. In case you are using the thin variety, all you have to do is just wash it thoroughly under running water and set aside for 5 mins. If you are using the thicker ones, then soak the poha for 5 mins in 1 cup of water. After 5 mins, drain the water and set aside.
Now, grind together the coriander, green chilies, curry leaf and lemon juice adding little water to a fine paste. Use your coffee grinder for this and you will be done quickly. But remember little water are the operative words here. You add too much water and you will have a soggy poha.
Now heat oil in a pan.
Add the mustard and pop them. Once popped, add the urad dal.
Once the dal turns a light brown, add the onions and saute them till light brown.
Now toss in the potatoes and cook till tender.
Next, add in the soaked poha, salt and ground paste and mix well.
Cook closed on low flame for 2 to 3 mins.
Once done, serve hot with curd or sev and onions. Even a chutney is a great side.
I mean what do you expect from a person who hits the sack at 11 and after having slept like a log ( I shall not use the proverbial Pig here. Please. Lets cut the animal some slack.) , wakes up at 8 in the morning. You must bear in mind that Mr.P leaves exactly when the clock strikes half past 8. So not much time do we have, do we? No.Not at all. Sigh... but a woman has to do what she has to do and one of those things happen to be making breakfast before 8.25 in the morning, brushing her teeth and opening the door to a million people on the planet including a puny maid. Ignore the puny part. And who saves my face on all such days? Its either the dosa batter or the humble poha. There is not a single moment in my wifey life that i have failed to thank Divine Providence for having bestowed on mankind, the brains to invent both.
While Mr.P does like the traditional Poha that i make, i am a person who doesnt settle for less. Recently, i started experimenting with parched rice and i reached Gojju Avalakki and only a few days later, i landed up making this deliciously flavored coriander poha. Well, it takes a lil more time than the regular poha like say 2 more mins, so the deadline extends to 8.27 but its a treat nevertheless to the taste buds. Take your breakfast to a notch high with this earthy poha recipe.
Recipe For Coriander Poha
( Parched/Flattened rice flavored with coriander)
Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves 2
What You Need?
Poha or Flattened Rice or Parched Rice 2 cups
Onion 1 large chopped finely
Potato 1 medium peeled and cubed
Curry leaves a sprig
Salt to taste
Mustard seeds 1 tsp
Urad dal 1 tsp
Oil 2 tbsp
To Grind To A Paste:
Coriander leaves a small bunch
Green chilies 4 to 5
Curry leaves 1
Lemon juice 1 tbsp
How To Make It?
You have to be able to multi task if you are making poha. For to make good poha, one must be able to soak the poha, cut the onions, fry the peanuts all at the same time. Lol. Just kidding.But not so much.
So lets begin with soaking the poha. In case you are using the thin variety, all you have to do is just wash it thoroughly under running water and set aside for 5 mins. If you are using the thicker ones, then soak the poha for 5 mins in 1 cup of water. After 5 mins, drain the water and set aside.
Now, grind together the coriander, green chilies, curry leaf and lemon juice adding little water to a fine paste. Use your coffee grinder for this and you will be done quickly. But remember little water are the operative words here. You add too much water and you will have a soggy poha.
Now heat oil in a pan.
Add the mustard and pop them. Once popped, add the urad dal.
Once the dal turns a light brown, add the onions and saute them till light brown.
Now toss in the potatoes and cook till tender.
Next, add in the soaked poha, salt and ground paste and mix well.
Cook closed on low flame for 2 to 3 mins.
Once done, serve hot with curd or sev and onions. Even a chutney is a great side.
