Aug 18, 2009
Yellow Pohvu / Seasoned Flattened Rice Flakes
I went to little India in Artesia for (what felt like) the first time with my friend, LV. I picked up two versions of flattened rice : a "thin" one and a "thick" one. I enjoyed the WTH-is-that-look on LV's face and I hope this recipe will clear up some of that look.
thick poha - 2 cups
Turmeric powder - 1/2 tspn
salt to taste
mustard seeds - 1tspn
thai green chilli - 1 sliced roughly
Curry leaves - about 7
Vegetable oil - 1 tbspn or tspn
Dried Red chilli - 1
Shredded Coconut - 1 tbspn
1. Wash the rice flakes with water and squeeze out the excess water and let it dry a bit in a bowl. To this add the coconut, turmeric, and salt. Mix.
2. On the stove in a wok, heat up the oil. Time to temper it!Add the mustard seeds and red chilli and wait for the popping to begin, once this happens, add the curry leaves and green chillies (enjoy the hissing sound). Saute for about 30 or so seconds and then add the poha.
3. stir until the turmeric is evenly distributed and the mustard seeds are spread out evenly. Takes about 3 minutes.
4. Serve Hot!
there are various versions of this: some people add some sugar and finely chopped potatoes. some add onions. some add carrots and peas...I like it simple.