Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gthick poha flattened rice
- 2 tbspneutral oil
- 30 graw peanuts
- 1 tspblack mustard seeds
- 10 eachfresh curry leaves
- 120 gonion, finely diced
- 100 gcarrot, finely diced
- 100 gfrozen peas
- ½ tspground turmeric
- ¾ tspsalt
- 60 mlwater
- 2 tbsplemon juice
- 15 gcilantro, chopped
Make it
- Put the poha in a sieve and rinse briefly under cool water. Drain for 5 minutes; a flake should soften when pressed but still hold its shape.
- Heat the oil in a large skillet over medium heat. Toast the peanuts for 3–4 minutes, stirring, until lightly golden. Lift them onto a plate, leaving the oil in the pan.
- Add mustard seeds and let them begin to pop. Add the curry leaves carefully, then the onion and carrot. Cook for 5 minutes, stirring; add peas, turmeric, salt and the measured water.
- Fold in the drained poha without crushing it. Cover and cook over low heat for 3–4 minutes, until the peas and carrot are tender and the rice is hot and soft.
- Fold in the peanuts, lemon juice and cilantro. Fluff gently and serve promptly.
Ingredients, recipe context & sources
Ingredient flags: Peanuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.