Chutney Poha
Chutney Poha, this easy recipe was inspired by my brother in law. He loved extra zing in his usual breakfast and this one was worth sharing. The chutney adds so much flavor to the usual Poha and makes it extra special. This definitely does not replace my love for the classic Poha but I love to add twist to it. It’s spicy, tangy and turns out just perfect.Checkout the recipe below
Ingredients
- 1 tablespoon oil
- 1/4 cup raw peanuts optional
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 3-4 curry leaves
- 1/4 tsp asafetida hing powder
- 1 cup dry poha
- Salt as needed
- 2 tsp sugar or as required optional
- 3 tablespoon of chutney
- 2-3 tsp fresh lime nice or as needed
- 1/4 cup thin sev
- 1-2 tablespoon pomegranate seeds if available
Chutney
- 1 cup cilantro washed
- 1/2 cup split bengal gram dalia
- 4-5 green chilies adjust per taste
- Salt as needed
- 8-10 curry leaves
- 1 tsp cumin powder
- 2 ice cubes
Instructions
- Use all the ingredients of chutney and form a thick chutney
- Take dry poha and wash them in water using a strainer for about 2-3 minutes
- Heat oil on medium heat using a wide pan
- Once it is hot add peanuts till they are slightly brown
- Add cumin seeds, mustard seeds, asafetida powder and curry leaves and let it sizzle
- Once everything sizzles, add poha and turn the stove to low heat
- Add chutney, salt and sugar only if required and toss everything together with light hands not breaking the poha
- Turn off the heat, squeeze lime juice and bring it all together
- Sprinkle with chopped cilantro, pomegranate seeds and thin sev
