Poha in hindi/ avalakki in kannada/ povu in konkani is a well known homemade fast food item. Its very easy and quick to prepare and very tasty too. There are many authentic konkani style pohas. The one I am posting today is not an authentic konkani style. Will post the authentic konkani style poha some other day.
Poha comes in different varieties depending on their thicknesses. Extra thin/paper avalakki, thin, thick or extra thick. I used to buy the thin poha and my pova usli never used to come out good, it would form lumps when I dipped the poha in water. Later I learnt from my friend Seema that thick poha works out better for poha usli.
1 cup thick poha
4 green chillies
1 sprig curry leaves
4-5 sprig cilantro
1/8 tsp turmeric
1 medium onion
1/2 tsp sugar, optional
1/4 lemon/lime, optional
1/2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp urad dal, optional
1 tbsp peanuts, optional
Soak poha in water, drain the water in a colander and let the poha rest for about 15minutes. The poha puffs up and absorbs in all the water.
Heat 1/2 tbsp oil in a kadai/wok, splutter mustard seeds, jeera, add urad dal, peanuts and fry till the peanuts are fried. Add finely chopped green chillies and chopped onions. Fry till the onions are partially caramelized. Add turmeric and salt. Add the poha and mix gently. Optionally, you can squeeze half a lime/lemon and add sugar. Garnish with cilantro.
1 comment:
Manjula, we use the thick poha for this kind of poha and the thin one for Kalayile phovu. The extra thick variety is used for making chivda. The paper avalakki is used for "phova upkari"
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