Tuesday, September 9, 2014

Kanda Poha ~ Savory Snack made with Beaten Rice Flakes ~ Aval Upma

Kanda poha is a classic snack from Maharashtra ( a state  in the western region of India). Kanda = onion and poha = beaten rice flakes in Marathi language. This classic is a favorite of mine and I am surprised that dish has managed to elude this space for so long. The only explanation I can think of is that I usually make this for weekend breakfast and weekends are also the time when I usually do not take pictures for the blog especially around breakfast time :)

Like any other dish, poha too has a lot of regional variations. My sister in law lives in Pune and tells me that people in that region add some roasted peanuts along with grated coconut to their poha. I have tried a lot of variations of poha including the ones I mentioned above and even one version of poha topped with sev and I have to admit that I have yet to find one that I don't like :) Every variation of poha tastes delicious in its own way :) If you are planning poha for your weekend breakfast or even for a quick evening snack, give this version a try and enjoy this easy tasty snack :)  



Click here for a printable view of this recipe

Ingredients and Method to make Kanda poha
3 cups medium thick beaten rice flakes/ poha/ aval 
1 large red onion cut fine ( pyaaz/ vengayam)
2 Tbsp oil
3/4 tsp mustard seeds ( rai/ kadagu)
3/4 tsp cumin seeds ( jeera/ jeeragam)
3 Thai or Indian variety green chilies cut fine ( or to taste) ( hari mirch/ pachai molagai)
10 - 15 small curry leaves or 8 to 10 large ones torn into small pieces ( kadipatha/ karvapillai )
1/4 tsp turmeric powder ( haldi/ manjal podi) 
Salt to taste ( namak / uppu)
1 tsp sugar (shakkar/ sakkarai )
3 to 4 Tbsp finely chopped cilantro ( coriander leaves/ hara dhania/ kothamalli)

Optional garnish
2 to 3 Tbsp freshly grated coconut ( or frozen thawed to room temperature) (nariyal/ thengai poo)
1 to 2 Tbsp roasted peanuts (mungphali/ kadalai )

Serve with lemon wedges (nimbu/ elimbicham pazham) ( optional)

Place beaten rice flakes/ poha in a colander or strainer and rinse under cold water for a few seconds. Allow to drain completely for 10 to 15 minutes.

Heat oil  on medium heat in a heavy bottomed pan. Add mustard seeds, when the seeds begin to splutter add cumin seeds. When the cumin begins to sizzle, add green chilies and curry leaves and stir a couple of times.

 Add onions and sauté until onions turn translucent.  Add turmeric powder and stir once or twice. 


Add rinsed and drained beaten rice flakes/ poha and mix well. Add salt to taste, sugar and mix again. 
Close with a lid, lower heat to low to medium low heat, cook rice flakes/ poha for a minute or two until the poha heats through and the flavors mingle.Garnish with cilantro/ coriander leaves and serve hot with lemon wedges.

You can also add grated coconut and/ or roasted peanuts for garnish for this poha.  

The lemon wedges are optional, If you like a little lemony taste in your poha, you can sprinkle a few drops just before serving or on your plate.I like it both ways, sometimes with a little lemon juice and sometimes without, depending on my mood that day :)

Serves approx 2 to 3

Comments (3)

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Colorful and amazing looking poha. Wonderfully prepared.
Deepa
I too love poha with peanuts ...With sev ..i am thinking o.0 it would be great na ..Thanks for suggestions usha ..
Jayanthi's avatar

Jayanthi · 548 weeks ago

Hi Usha, yes, kanda poha is an all-time favourite for all of us, esp when eaten hot in the morning. We do add potatoes too. Have you tried the south indian style milagu aval with jeera and coconut? That too tastes great and is a welcome variation.

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