Flattened rice flakes tossed with
flavoursome tempering of mustard seeds, sesame seeds, and curry leaves. An assortment of ingredients provide this dish a range of textures and flavours which will definitely tingle your taste buds.
I have given a
delicious twist to the authentic recipe by adding peas and finishing it with a topping of fresh pomegranate seeds.
| Time: 20 minutes
2 cups medium flattened rice (poha)
1/2 cup peas
2 tablespoons pomegranate
7-8 curry leaves
1 large onion, finely chopped
1 medium potato, finely chopped
2 green chillies, finely chopped
2 tablespoons finely chopped coriander leaves
1/2 teaspoon mustard seeds
2 teaspoons sesame seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons oil
8-10 cashew nuts cut into halves
Salt to taste
Put the flattened rice in a deep bowl, wash them and soak them in water for 5 minutes. Drain them with the help of a sieve making sure all the excess water is removed. Do not soak them for more than 5 minutes otherwise they will become very soggy and start breaking when you cook them. Let them sit in the sieve for 10-15 minutes before you add them to the pan.
Heat oil in a broad pan. Add the mustard seeds, sesame seeds, curry leaves and asafoetida. Let the seeds and curry leaves release their flavours in the oil for 15-20 seconds. Add the onions and cook them on medium heat for a minute. Add the potatoes, green peas, sweetcorn, green chillies, salt and turmeric powder. Mix well, cover the pan and cook on low heat for about 5 minutes.
Add the drained flattened rice, sugar, lemon juice and coriander leaves. Mix well and cook on low heat for 3-4 minutes.
Garnish with roasted cashew nuts and pomegranate seeds before serving.