Wednesday, 14 August 2013

Onion Poha

Yet one more classic South Indian Karnataka breakfast.
It is savoured as a morning breakfast.
Goes well even with evening tea.
Chai and poha completely compliment each other.

Thick Poha - 2 cups(Soaked in water and drained),
Oil - 1 tablespoon,
Mustard - 2 teaspoons,
Cumin - 1 teaspoon,
Asafoetida - a pinch,
Ground nuts - 1 tablespoon,
Chana Dal - 1 teaspoon,
Green chillies - 6-8 finely chopped,
Curry Leaves - 10-15 leaves,
Onion - 2-3 medium (chopped),
Sugar - 1 teaspoon,
Coconut grated - 1 tablespoon,(optional)
Lemon juice - 1 tablespoon.

In a kadai, heat oil.
Add mustard seeds, when it crackles add asafoetida and cumin.
Add groundnut and chana dal and  fry until brown.
Add green chillies and curry leaves and fry.
Add chopped onion and fry until pink.
Add soaked and drained poha.
Add salt and sugar and mix well.
Cover and cook in very low heat for 3-4 minutes.
Add Grated coconut(optional) and chopped coriander.
Allow this to cool for 3-4 minutes.
Add lemon juice and serve warm with tea

No comments:

Post a Comment