Pohe (Beaten Rice, Thick Variety) Recipe - Cooking Index
2 cups | 474ml | Pohe |
3 | / tablespoons veg oil - ¥ | |
1/2 teaspoon | 2.5ml | Mustard seeds |
1/4 | Tesp cumin seeds | |
1 | Med onion chopped fine | |
1 | Green chilis chopped - up to 3 | |
1/4 | Tep tumeric | |
1 | Potato cooked and cut into cubes (small) | |
2 tablespoons | 30ml | Peanuts - unsalted |
1 teaspoon | 5ml | Ginger - chopped fine |
1 | Tomato - chopped | |
1/2 teaspoon | 2.5ml | Sugar |
Salt to taste | ||
Chopped fresh cilantro | ||
Coconut flakes | ||
One lime - juice of |
Sort through Pohe and place in a colander but do not wash yet.
Heat the oil and fry the mustard and cumin seeds. Add onion, chilis, peanuts, tumeric, potato, and ginger. Cook until onion is soft, about 3 minutes.
While the onion is cooking, wash the pohe with water and let it drain. Be sure to get all of it wet. Add the chopped tomato. Sprinkle the pohe with the lime juice, sugar and salt. Mix well and then add to the skillet. Cover and cook on low for 5 minutes. Garnish with cilantro and coconut flakes.
This is a breakfast dish but I often make it for a light lunch with a yogurt salad.
Source:
Chef Madhavan Nair
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