Chuda Santhula

Poha is a quick and tasty breakfast dish prepared in India under various regional names and variations. Poha, though usually associated with the state of Maharashtra is equally popular in other regions as well. The basic recipe involves rinsed flattened rice being tossed with sautéed onions and spices. There may be extra additions like vegetables, ground peanuts or coconut depending upon the region. Today's version comes from Odisha, a state from the eastern parts. This version is tasty as well and fennel seeds lend their unique flavor to it.

Below are some versions that have been posted earlier.

Avalakki Upkaari

Batata Poha

Chooda Matar

Coconut Poha

Gojjavalakki

Indori Style Poha

Lemon Poha

Milagu Aval / Pepper Poha

Ingredients:
2 cups thick flattened rice / poha
2 tbsp. oil
1 tbsp. peanuts (optional)
1 tsp. mustard seeds
1/2 tsp. fennel seeds
1 sprig of curry leaves
1/2 tsp. grated / finely chopped ginger
2 green chilies, chopped finely (adjust the quantity as needed.)
1 big sized onion, sliced
1 tomato, finely chopped
1/8 tsp. ground turmeric
1 tsp. salt

Directions:

* Rinse flattened rice with water and drain in a colander and leave it aside. Or if needed, soak for few minutes until they soften.

* Heat oil in a pan / kadai and add peanuts if using, mustard seeds and fennel seeds. 

* When the peanuts start to turn brownish, add ginger and green chilis and sauté for few seconds. Next add onion to the pan and stir. 

* Saute onion on low heat until it turns translucent. 

* Next add tomato and turmeric to the pan and stir well. 

* Cook until the tomato turns almost mushy. 

* Finally add the rinsed beaten rice and salt. 

* Mix well with a spatula, and if the mixture appears dry, sprinkle one or two tbsp. of water and toss again. Adjust the quantity of salt if needed. 

* Cover the pan and continue to cook on low heat for about 5 to 6 minutes and turn off the stove. Serve it hot immediately.

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