By Devi Poojari
The breakfast staple gets a seasonal twist with the addition of tangy raw mango, to make summer morning meals more special and deliciously tangy.
1.5 cups poha, soaked 2 tablespoons peanut oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds 1 onion, finely chopped 1 par-boiled potato, cubed 3 green chillies, slit ½ teaspoon turmeric powder 6-7 curry leaves 2 tablespoons raw peanuts 3 tablespoons grated raw mango 2 tablespoons freshly grated coconut 1 teaspoon sugar Salt, to taste
Heat the oil in a pan and temper the mustard and cumin seeds.
Once they begin to splutter, add the curry leaves and peanuts.
Sauté the tempering for a couple of minutes and add the raw onions.
Cook until the onions have softened and add the potatoes and green chillies.
Mix everything well to let the potatoes soak up the flavours.
Add the turmeric powder and season with salt; follow it up with the soaked, fluffy poha.
Toss everything thoroughly so that the poha is coated with the seasoned mixture.
Add the sugar and adjust seasoning, if necessary. Turn off the heat and add the grated raw mango and coconut.
Mix well and serve warm with more grated coconut on top.
Image Credit: delish.com