RECIPE OF KANDA POHA

COURTESY- SHWETHA AMITH PAI
Ingredients 

• Pressed rice (poha) thick variety : 400 grams
• Onions chopped : 3 medium
• Salt to taste
• Sugar : 1/2 teaspoon
• Oil : 3 tablespoons
• Mustard seeds : 1 teaspoon
• Asafoetida a pinch
• Curry leaves 6-7
• Green chillies chopped 6-7
• Turmeric powder : 1/2 teaspoon
• Potato boiled : 1 inch pieces 1 medium (Optional, I don’t prefer to add this)
• Lemon juice : 1 teaspoon
• Fresh coriander leaves chopped : 2 tablespoons

Method

• Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.
• Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté.
• Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha.
• Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.