Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make a tangy Tomato Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Tomato Poha has a homely yet snazzy taste. It is a totally no-fuss recipe and you can make it on any busy day. A little bit of milk is added at the end of preparation, to keep the poha moist and soft.
|Finely chopped tomatoes||3/4 Cup (12 tbs)|
|Beaten rice||2 Cup (32 tbs) (jada poha,thick)|
|Mustard seeds||1 Teaspoon (rai/sarson)|
|Asafoetida||1/4 Teaspoon (hing)|
|Curry leaves||4 (kadi patta)|
|Finely chopped green chillies||1 1/2 Teaspoon|
|Turmeric powder||1/2 Teaspoon (haldi)|
|Finely chopped coriander||2 Tablespoon (dhania)|
|Lemon juice||1 Teaspoon|
1. Heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for a few seconds.
2. Add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
3. Add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water.
5. Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6. Switch off the flame, add the milk and mix well.