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Monday, November 26, 2012


Poha means cooked rice beaten flat and almost look like rice flakes. Normally used for making light snack or a breakfast dish. Some people even have plain with warm milk and sugar as it soaks into the liquid well, making it more nutritious. I learned this recipe from my mother in law and it is going to be a spicy version. The usual poha recipe is without tomatoes but here I am going to use lots of onion and tomatoes to make it more juicy and of course spicy.


  • 2 cups thick poha
  • 1 large chopped onion
  • 2 medium tomatoes chopped
  • 1/2 cup raw peanuts (not roasted)
  • 1 tsp whole jeera
  • 5 to 6 curry leaves
  • 3 to 4 slitted green chilies
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tbsp lemon juice
  • 1/2 cup freshly grated coconut
  • 1 cup finely chopped green coriander leaves (has to be fresh)
  • 1/2 raw mango finely chopped (optional )
  • 5 tbsp oil


  1. Heat a non stick sauce pan and add oil. Add peanuts and roast till it crackles. 
  2. Then add whole jeera, curry leaves, green chilies and chopped onion. 
  3. Fry onion till soft (do not brown it) and then add tomatoes. When tomatoes start softening add turmeric, red chili powder and salt.
  4. Meanwhile place the poha in a sieve and wash under running water. Keep aside for a minute till it puffs up. Add this to the pan and stir well with onion and tomatoes. 
  5. Check the seasoning and add lemon juice, coconut and fresh coriander leaves. 
  6. Cook for 2 more minutes and serve hot by garnishing with finely chopped raw mango.

Serves 4


  1. What cuisine is that? Looks yum! I think I tired something similar at my Filipinos mates house once. It was too spicy for me

  2. It was yum I had made it today for breakfast

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