Pohe are a very popular Maharashtrian breakfast or teatime snack. If you prefer to eat a light meal first thing in the morning, this super quick dish is just right for you.
You can always spice it up or down depending on your taste.
Makes 2-3 servings
Time: 10-15 minutes (Chopping the onions is probably the only time consuming part here!
300 gms Pohe (aka Avalakki or Beaten Rice)
1 large onion, chopped fine
1 medium chilli, split in half
6-8 Curry leaves (optional)
1 tablespoon Cumin seeds
2 tablespoons Oil
1 teaspoon Sugar
Salt to taste
Coriander leaves, chopped fine, for the garnish
Lime or Lemon, 1 wedge per serving
- Heat the oil in a large shallow pan. When the oil is hot, throw in the cumin seeds. When they splutter, add the chilli and the curry leaves.
- Add the onions and cook till light pink or brown on a medium flame.
- In the meanwhile, wash the pohe and leave them to drain in a sieve. (The trick is to ensure they are still damp but not dripping when they are added into the pan.)
- Once the onions are cooked, add in the pohe and mix well.
- Season with salt, add the sugar, chopped coriander and a squeeze of lime.
- Turn off the gas and serve hot.
- If you prefer a spicier version, add 2 small chillies at stage 1.
- If you prefer the regular yellow pohe (also known as Kaande Pohe), add 1 teaspoon turmeric and 1 teaspoon red chilli powder during stage 2.