Poha Kerala Style

Method

1. 1

   Rinse poha: Wash 2 cups thick poha (flattened rice) in a colander under cold water for 30 seconds. Do not over-soak — Kerala style poha uses thick flakes that stay separate.

2. 2

   Drain and season: Drain thoroughly. Add half tsp turmeric and salt. Toss gently. Let rest 5 minutes — the poha softens in the moisture.

3. 3

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

4. 4

   Add Kerala aromatics: Add 2-3 dried red chillies, 2 sprigs curry leaves, a pinch of asafoetida and 2 tbsp raw cashews. Fry until cashews are golden.

5. 5

   Add shallots and green chilli: Add 10 sliced shallots and 2 slit green chillies. Cook 5 minutes until golden.

6. 6

   Add grated coconut: Add 3 tbsp freshly grated coconut. Fry 1-2 minutes until slightly golden.

7. 7

   Add softened poha: Add the seasoned poha to the pan. Toss gently on medium heat.

8. 8

   Combine: Fold everything together without pressing down — this breaks the poha.

9. 9

   Squeeze lemon: Squeeze half a lemon over the poha and fold gently.

10. 10

    Serve: Adjust salt. Kerala style poha should be dry, fragrant with coconut oil and curry leaves. Serve with coconut chutney.