Kanda Poha is a delicious and filling breakfast. This popular dish comes from the cuisine of Maharashtra. Poha is a secret weapon in Indian cuisine. It is rice that is ready in just 5 minutes!
Poha is rice that has been hulled, cleaned, soaked, pressed into more or less large flakes, and then dried again.
Kanda Poha is a delicious, easy-to-prepare savory dish that is enjoyed as a healthy breakfast or snack. It is a light and fluffy dish made from flattened rice, seasoned with onions, potatoes, and warming spices. The earthy turmeric gives Poha a bright yellow hue and the fresh green chilies give the dish just the right amount of spice.
It is usually served with Masala Chai and is probably the most popular dish to offer guests in Maharashtra. For example, when the potential future groom and his chosen bride, along with both families, meet for the first time, Kanda Poha (literally translated as Poha prepared with onions) is most likely the dish that will be served in Maharashtra. According to popular belief, a bride-to-be who cooks a tasty Kanda Poha will master her kitchen. It is sometimes common for even the arranged marriage itself to be colloquially referred to as “Kanda Poha.”
I have tried many versions of this wonderful vegan and gluten-free dish. My North Indian friends season it with peanuts, while some of my friends from Maharashtra add fresh green peas to their Kanda Poha. Either way, the end product is always super delicious.
Zutaten für 4 Personen
- 200 g dicke Poha (aus dem Bio -oder Asialaden)
- 2 EL Rapsöl
- 1 TL Senfkörner
- 1 TL Kreuzkümmelsamen
- ½ TL gemahlene Kurkuma
- 8 Curryblätter
- 1 große rote Zwiebeln, gehackt
- 1 grüne Chili, länglich halbiert (entkernt, wenn es milder sein soll)
- 1 Kartoffel, geschält und in 1 cm gewürfelt
- 1 TL Salz
- 1 ½ TL Zucker (optional aber sehr zu empfehlen)
- Saft von ½ Limette
- 1 großes Bund Koriandergrün, gehackt
- 80 g Sev (dünne Nudeln aus Kircherebsenmehl aus dem Asialaden) oder Bombay Mix (aus dem Asialaden)
Anleitung
Poha in ein Sieb geben und einige Minuten unter kaltem Wasser abspülen, bis das Wasser klar bleibt, dann abtropfen lassen und beiseitestellen. Das Öl in einer großen Pfanne auf starker Hitze erhitzen, dann die Senfkörner hineingeben und kurz anrösten. Sobald die Körner zu platzen beginnen, die Hitze auf mittlere Stufe reduzieren.
Die Kreuzkümmelsamen hinzufügen und anrösten bis sie zu brutzeln beginnen (dauert etwa 10 Sekunden).
Next, add curry leaves, green chilies, turmeric and mix well.
Add the onions, stir and cook covered for 2-3 minutes over medium heat until they start to soften. Add the diced potatoes and salt, stir, cover and cook for another 5 minutes until the potatoes are done.
Then Poha and sugar mix in and, covered, let simmer on low heat for another 5 minutes until your Poha is done (soft, but with bite, like pasta).
Remove the pan from the stove and finally drizzle the dish with lime juice and season with salt.
Arrange on a plate and garnish with sev and chopped coriander and serve.
Tipps
Poha in einem Sieb unter fließendem kaltem Wasser abspülen und das gesamte Wasser ablassen. Drücke ein oder zwei Flocken zwischen deinen Fingern. Es sollte leicht brechen. Zum Würzen Beiseite stellen.
Falls dein Poha nach dem Kochen zu trocken erscheint, 1 bis 2 EL Wasser beimischen, mit einem Deckel abdecken und gut dämpfen lassen.
Poha neigt beim Abkühlen dazu trocken zu werden, daher am besten sofort genießen.
Nach Belieben entweder mit gerösteten Erdnüssen oder Sev garnieren.
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