Pohe / Poha/ aval/flattened rice flakes is commonly used in every state of India. When I was searching this recipe interesting a Marathi movie named Kande pohe showed up in web. Kande Pohe is similar to what we call it as aval upma in Kerala. When we returned from school in the evening we are yelling amma, amma give us something to eat. On reaching home, it is like hungry elephant grazing all around. We will look all containers in which snacks are usually kept at home to find something. Amma knows this and would make aval nanachathu (Pohe /aval with jaggery or sugar with coconut) or some other snacks. At that time we are not fan of the savory dish made with poha/aval.
After getting married I learnt to make the spicy version as my hubby likes spicy aval/pohe than the sweet version. May be because he likes more spicy dishes; my mother-in-law makes good sabudana kichadi( tapioca-pearl upma) which is also slightly spicy. I learnt that dish while I was visiting her after marriage.
Kande pohe is one of the favorite breakfast dish or as also eaten as a snack in Maharashtrian homes. It is really easy to make and filling. I read that in Marathi culture Kande pohe is usually given as a snack when prospective groom visit bride and her family for the first time. Nobody seems to know why Kandhe Pohe is served the first time a prospective bridegroom visits the bride’ but it is a tradition. Ok I will come to recipe; there are many version of Kande pohe, such as using boiled potato, tomato, green peas etc. I made Kande pohe this way.
What you need
Red Onion: 1 no
Phoa/Phoe/Aval/flattened rice flakes( thick) : 2 cups
Green chilies : 1 no (Serrano pepper) (Increase no if you need spicier)
Turmeric powder: ½ teaspoon
Cumin seeds: 1 teaspoon
Mustard seeds: 1 teaspoon
Asafetodia : ½ teaspoon
Ginger : 1 inch (sliced into thin slices, optional)
Curry leaves : 1 sprig( 10 leaves)
Salt : ½ teaspoon or to taste
Sugar : 1 teaspoon
Olive oil : 2 tablespoon
Chopped coriander leaves : 1 tablespoon
Grated coconut : 2 tablespoon
Lemon juice : 1 tablespoon
How I made
Wash pohe /aval/in running water in a colander and drain the water and keep aside.
Heat oil in thick bottomed pan, add mustard and cumin seeds, as mustard starts splutters add chopped onion, green chilies, curry leaves and ginger and fry until onions become translucent or change color.
Add turmeric powder and asafetodia and fry for another 2 minutes.
Add washed pohe along with salt and sugar and mix well and let stir for another 3 minutes.
Switch off the flame and add lemon juice and mix well. Garnish with chopped coriander leaves and grated coconut.
Enjoy anytime with tea or coffee.
Preparation time: 15 minutes
Yield: 4 serving
Verdict: Tasty
Will you make it again: Sure
Swathi
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Kitchen Flavours says
Wow...that's an yum breakfast....came here from the comment in my blog....nice to know about your yum blog...
EC says
This is the breakfast I always go for when in a hurry..thanks for participating