Kanda Poha, Mumbai Roadside Recipes
by Tarla Dalal
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Maharashtrians would feel lost without poha! beaten rice flakes tossed with the traditional tempering of mustard seeds, chillies and curry leaves, this is served aesthetically with tiny wedges of lemon. If you are in a rush, you can just grab a readily available parcel of poha and have it later in the comfort of your office.
- Clean and wash the rice flakes in a sieve in enough water and keep aside.
- Heat the oil in a deep non-sick pan, add the peanuts and sauté on a medium flame for 2 minutes.
- Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.
- Serve immediately with lemon wedges.
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