Poha Kerala Style

Ingredients

• - flattened rice
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

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. Drain and season: Drain thoroughly. Add half tsp turmeric and salt. Toss gently. Let rest 5 minutes — the poha softens in the moisture.
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. 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. Add shallots and green chilli: Add 10 sliced shallots and 2 slit green chillies. Cook 5 minutes until golden.
6. Add grated coconut: Add 3 tbsp freshly grated coconut. Fry 1-2 minutes until slightly golden.
7. Add softened poha: Add the seasoned poha to the pan. Toss gently on medium heat.
8. Combine: Fold everything together without pressing down — this breaks the poha.
9. Squeeze lemon: Squeeze half a lemon over the poha and fold gently.
10. Serve: Adjust salt. Kerala style poha should be dry, fragrant with coconut oil and curry leaves. Serve with coconut chutney.