Breakfast Poha/Kanda Poha/Aval/Avalakki

Poha in India is called “Pressed Rice” in English.Its actually boiled rice which is beaten flat and then dried.The result is a very light and digestive textured grain which is so easy to cook!Believe me this is comfort food for me.There is nothing I love than a plate of steaming hot poha with a cup of hot ginger tea.Brings out the human in me so to say.What is more wonderful with this uber delicious but simple dish is that its so easy to make.If you have the ingredients handy then zip to the kitchen and zap up a snack,breakfast,brunch name the occasion this dish ROCKS!Lets make some shall we?

So here we need the “jada” poha which is a little thick from its thinner cousin.The thin poha is used to make Namkeens or Chiwras.

Pick out a good quality of the “Jada Poha” and sort it out very well.There are  golden rules for making tasty Poha:

1.Choose a good quality brand Poha.

2.Do NOT soak it for more than 2-3 minutes after which it would get completely mashed up and lose its texture.

3.Add all the salt and spices BEFOREHAND….as adding salt over the Poha does not distribute it evenly and we get unevenly salted Poha.

4.Always keep the ingredients for the masala by your side as then you will not hunt for them at the last moment and likely to burn the masala on the stove.

So saying this lets get started.

Preparation Time – 20-25 minutes
Makes – 3-4 servings

INGREDIENTS

2 cups Jada Poha
1/4-1/2 cup peanuts(depending on taste)
2 boiled potatoes
6-7 curry leaves
1/2 cup coriander leaves – finely chopped
1 medium onion
Salt to taste
1/4 tsp chili powder
1/4 tsp Turmeric Powder(Haldi)
1/4 tsp coriander powder(dhania)
1 tsp mustard seeds(rai)
1 Dried red chili
2 tbsp oil

METHOD

Take the Poha in a pan.Soak it in water for 2-3 minutes.(Not more than that please).Drain it in a colander or strainer.Keep aside to drain completely.Meanwhile finely chop the onion.Cut potatoes into cubes or bite sized pieces.Heat oil and add the mustard seeds and dried red chili – broken from the middle(to bring out the flavor).Add the curry leaves and after the spluttering of the oil stops add the peanuts.Fry till the peanuts are golden brown and a lovely “peanutty” aroma emanates.Now add the onions.Fry till they are translucent and add the potato pieces.

Fry for 2 minutes and add the powders – turmeric,coriander,chilli and salt.Add a little more salt than needed as the Poha will absorb it when we mix it into the masala. But be careful not to add too much salt as well.Stir and cook for 2 minutes.Now add the Poha to the Masala.Mix well till thoroughly incorporated and no more “white” Poha remains.

Mixing the Poha with the Masala..

Put the lid on and cook for around 2-3 minutes on the lowest heat.High heat will burn the Poha from the bottom.Now open and add the coriander leaves.Mix gently until the leaves release the flavor and aroma into the Poha..here be careful not to mix too hard.

So…the steaming plate of Poha is ready.Serve hot with any Pickle or chutney if desired or by itself with a hot cup of tea for a lovely breakfast!