Kandha (onion) pohay Recipe

Cooking Directions

• STEP 1.Start by rinsing the poha (flattened rice) in water and then draining it well.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn translucent.
• STEP 4.Next, add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the rinsed poha to the pan and gently mix everything together.
• STEP 6.Cover the pan and let the poha cook on low heat for 2-3 minutes.
• STEP 7.Remove the lid and give it a gentle stir. Garnish with chopped coriander leaves.
• STEP 8.Serve hot with a side of chutney or yogurt.

Cooking Tips

• Make sure to rinse the poha well to remove any excess starch.
• You can add chopped green chilies for an extra kick of spice.
• If you prefer a softer texture, you can soak the poha in water for a few minutes before cooking.

Storage and Serving

• Kandha Pohay is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, sprinkle some water over the poha and steam it in a microwave or on the stovetop.