Come Monday mornings, and I feel like running away from everything at the drop of a hat. However, I cannot! So I try and make life simpler by cooking up simpler dishes on Mondays…atleast that’s a start. And that’s how Achari Poha was born. The hubby had gone for his shower and his lunch box was packed and ready, but breakfast? Oh no, breakfast wasn’t ready. I hit the panic button! If the hubby came out of his shower and discovered breakfast wasn’t ready, I’d be as dead as a dead duck! (Ahem, that should give you an idea how short-tempered he is). I decided I’d soak some poha. Ok, that was done…now what? Ok, chop some onions and potatoes and make some Batata poha real quick, I told myself. But damn, I was out of potatoes. Just onions would be too boring. What do I do, what do I do? (drumming my fingers impatiently on the kitchen counter). Aaah, Daddy’s Tomato pickle – I still had some of it…one last precious share of the pickle. No, I din’t want to part with it (yes, I can get pretty selfish sometimes…tee hee!). But then, the hubby will be out any minute. That thought alone was enough to have me parting with my last few spoonfuls of the yummy tomato pickle. And by the time the hubby got ready and came to the dining table, there was this bowl of hot achari poha waiting to be devoured! Voila!🙂
- Poha/Avalakki – 3 cups (the medium thick variety)
- Onions – 2-3 nos (medium sized; finely chopped)
- Tomato pickle – 2 heaped tbsps
- Green Chillies – 3 nos
- Curry leaves – a sprig, finely chopped
- Coriander/Cilantro – a handful, finely chopped
- Salt – to taste
- Mustard seeds – 1 tsp
- Asafoetida – a pinch
- Oil – 1 tbsp
- Wash the poha and set in a colander (so that all the extra water drains out) to soak for about 10-15 minutes.
- In a wok, heat the oil. Add the asafoetida and pop the mustard seeds.
- Stir in the onions, green chillies and curry leaves. Saute till onions are tender.
- Add salt and cook for another minute.
- Add the tomato pickle and stir well.
- Stir in the soaked poha and mix well to incorporate.
- Garnish with coriander/cilantro and serve hot with some thick curd….divine!