Pohe

Speaking of pohe/poha brings back sooo many memories!! Mom used to usually serve this as breakfast on Saturday mornings or as an evening snack on saturday evenings. Its such a versatile dish.

I know it is prepared all over the south of india, but for some reason I used to always associate it as a maharashtrian dish! This dish can be stirred up on a moments notice and is a staple snack when you have unexpected guests!!! Hot poha served with garma garam chai!! Ahhhh.. bliss!!

As easy as it is to make this dish, it is still considered an expertise by some. The whole expertise lies in how much the poha needs to be soaked. The end result should be separate poha and not sticky. You get basically 2 kinds of poha.. thin and thick. With the thin poha you can make daDppe pohe which I will post sometime later. Thick poha is used to make this dish.

I remember this as one of the first breakfast dish I learned to make... well I only made it maybe twice before I got married :) and that too the poha was soaked and squeezed and given to me by mommy dear. hehe.

Also, every maharashtrian knows this.. its kinda funny. Traditionally... for an arranged marriage, when someone comes over... like you know... when the guy with his family meets the girl and her family... this is the STANDARD dish to be served.. POHE!!!! I remember someone saying (jokingly ofcourse) that they declined the proposal cause they were not served pohe... hahaha. You get the idea... pohe is that much associated with this tradition!! But ofcourse the norm is changing in some households where they don't serve poha on this occassion... :)

Also, this is such a verstaile dish... you can make just kanda pohe that is poha with just onions like I have made today. Or Batata pohe... poha with potatoes or kanda batata pohe, which was the usual way it was made at mom's place. You can also make it by adding some veggies like tomatoes, peas and/or carrots! Cool isn't it?

And it is always garnished with chopped cilantro leaves and grated coconut... I don't use coconut as I try and limit coconut usage in my house.. You know lesser calories ;)

Makes 1 serving
Ingredients:
2-3 Curry leaves
1/4 tspn mustard seeds
A pinch of hing (Asofoetida)
A pinch of sugar
Salt as per taste
1 green chilli chopped, or sliced vertically
1/2 onion, chopped coarsely
1/4 cup tomatoes, chopped (optional)
1/4 tsp turmeric
1 cup thick poha
1/2 - 1 tbsp lemon/lime juice
Cilantro for garnishing

Method:

• In a hot pan, add a tbsp of oil and put a tempering of mustard seeds.
• As it starts spluttering, add the curry leaves, green chillies and hing.
• Now add the onions and saute till they turn translucent.
• Meanwhile as the onions are turning translucent, wash the poha in water and soak it for about a min.
• Squeeze out all the water and transfer the poha on a dish and separate it out.
  
• After the onions are translucent, add the tomatoes if wanted.
• Add the turmeric, sugar and salt.
  
• Add the soaked and squeezed poha.
• Mix well.
• Add the lemon/lime juice and stir well.
  
• Serve on a plate and garnish with cilantro leaves.

Enjoy!!!