Growing up, Poha was not part of breakfast or brunch at my parents in Tamil Nadu. My mom used to prepare a sweet version wherein the poha aka aval is soaked in milk with a little sugar and grated coconut, as an after school snack. I liked it. Poha is dried, flattened rice flakes. My first exposure to breakfast Poha was at Mangalore, in the office cafeteria. As a strong believer of a big, good breakfast (I never skip), I used to try all the menu items on different days. I took an instant liking. Simplicity at its best.
In the few months leading to and after little S's birth, we had a Gujarati lady helping with cooking at home. She makes good poha. It started becoming a staple in this household ever since. She once remarked at my bad, "Ye, thin poha muth lekha aana...usse hum chivda banathe hain. Thick poha se hi breakfast banathe hein". That I learnt. She also added golden raisins and white sesame seeds to enhance the taste. Here is my version of the dish. But I still miss hers. Now she is gone and I haven't been able to decode her recipe yet. Didn't learn it from her earlier either. I'll get there some day.
Thick poha - 2 cups, soaked in water about 15 minutes
Onion - 1 medium, chopped/diced
Green chillies - 1 slit
Green pepper - 1 medium chopped just like the onion [optional ingredient, just my way]
Mustard, jeera seeds - a tsp each
Hing - 1/2 tsp
Curry leaves - about 5
Turmeric powder - 1 tsp
Salt - 1 tsp
Melt 2 tablespoons ghee in a hot pan, sputter the mustard and jeera with hing. Add in the onion, green pepper, green chillies and curry leaves - fry till translucent. Add salt and turmeric, mix in the wet poha - soaked but not soggy. Mix well and cook about 10 minutes.
Feel free to fancy it up with toasted peanuts/sesame seeds or raisins.
I love it with good old coconut chutney.
In the few months leading to and after little S's birth, we had a Gujarati lady helping with cooking at home. She makes good poha. It started becoming a staple in this household ever since. She once remarked at my bad, "Ye, thin poha muth lekha aana...usse hum chivda banathe hain. Thick poha se hi breakfast banathe hein". That I learnt. She also added golden raisins and white sesame seeds to enhance the taste. Here is my version of the dish. But I still miss hers. Now she is gone and I haven't been able to decode her recipe yet. Didn't learn it from her earlier either. I'll get there some day.
Thick poha - 2 cups, soaked in water about 15 minutes
Onion - 1 medium, chopped/diced
Green chillies - 1 slit
Green pepper - 1 medium chopped just like the onion [optional ingredient, just my way]
Mustard, jeera seeds - a tsp each
Hing - 1/2 tsp
Curry leaves - about 5
Turmeric powder - 1 tsp
Salt - 1 tsp
Melt 2 tablespoons ghee in a hot pan, sputter the mustard and jeera with hing. Add in the onion, green pepper, green chillies and curry leaves - fry till translucent. Add salt and turmeric, mix in the wet poha - soaked but not soggy. Mix well and cook about 10 minutes.
Feel free to fancy it up with toasted peanuts/sesame seeds or raisins.
I love it with good old coconut chutney.
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