Kanda Poha with Groundnut Oil

Breakfast from the groundnut belt

Poha is quick, but it still has technique. The flakes need just enough rinsing to soften, not enough to collapse. The peanuts need enough time in Bharat groundnut oil to turn golden before the onion goes in. That first frying gives the whole pan its breakfast smell.

Groundnut oil is the right oil here because it belongs to the dish’s geography. It fries peanuts cleanly, takes the heat of the tempering, and does not fight the lemon and coconut at the finish.

Method

1. Place the poha in a sieve and rinse quickly under running water. Drain well and rest for 10 minutes.
2. Heat Bharat groundnut oil in a kadhai. Add peanuts and fry until golden. Remove half for garnish.
3. Add mustard seeds and cumin to the same oil.
4. Add curry leaves, green chillies, and onion. Cook until the onion softens.
5. Add turmeric, sugar, and salt.
6. Add the softened poha and fold gently until every flake is yellow.
7. Cover for two minutes on low heat.
8. Finish with lemon juice, coriander, coconut, and the reserved peanuts.

Notes from the kitchen

• Thick poha is easier to cook than thin poha and stays separate.
• If the poha feels dry, sprinkle one tablespoon of water and cover for a minute.
• Serve immediately. Poha waits badly.