Poha Karnataka

Method

1. 1

   Rinse poha: Wash 2 cups thick poha (flattened rice) in a colander under cold water for 30 seconds. Drain thoroughly.

2. 2

   Season and rest: Add half tsp turmeric and salt to the drained poha. Toss gently. Rest 5 minutes.

3. 3

   Roast peanuts: In a dry pan roast 3 tbsp raw peanuts until golden. Set aside.

4. 4

   Make Karnataka tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2-3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add onion: Add 1 finely chopped onion. Cook 5 minutes.

7. 7

   Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 30 seconds.

8. 8

   Add roasted peanuts: Add the roasted peanuts. Toss.

9. 9

   Add softened poha: Add the seasoned poha. Toss gently on medium heat 3-4 minutes.

10. 10

    Serve: Squeeze half a lemon. Adjust salt. Karnataka poha is made with more peanuts and red chillies than other states. Serve with coconut chutney.