Kanda Poha with Curry Leaves and Roasted Peanuts

What you need

• 160 g (2 cups) thick poha, flattened rice
• 2 tbsp vegetable oil
• 40 g (1/4 cup) raw peanuts
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 10 leaves curry leaves
• 2 green chilies, finely chopped
• 1 pinch asafoetida
• 1 large onion, finely chopped
• 1/2 tsp ground turmeric
• 1 tsp salt, or to taste
• 1 tsp sugar
• 1/2 lemon
• 3 tbsp cilantro, chopped
• 2 tbsp grated fresh coconut, for serving

Method

Restated from the original video

1. 1

   Put the poha in a colander and rinse under cold running water for 20-30 seconds, turning it with a hand so every flake gets wet.

2. 2

   Leave it to drain for 10 min. The flakes should soften and press flat between two fingers without turning to mush.

3. 3

   Sprinkle the salt and sugar over the poha and fluff it gently with a fork.

4. 4

   Heat the oil in a wide pan over medium-low heat. Fry the peanuts, stirring, until golden and crunchy, 4-5 min. Lift them out with a slotted spoon.

5. 5

   Raise the heat to medium and add the mustard seeds. When they start to pop, add the cumin seeds and let them sizzle for 10 seconds.

6. 6

   Add the curry leaves, green chilies and asafoetida and stir for 30 seconds.

7. 7

   Add the onion and cook, stirring, until soft and translucent, 3-4 min.

8. 8

   Stir in the turmeric for a few seconds, then tip in the poha and fold gently until it is evenly yellow.

9. 9

   Cover, turn the heat to low and steam until the poha is hot all the way through, 2-3 min.

10. 10

    Turn off the heat. Squeeze the lemon over, add the peanuts and most of the cilantro and toss lightly. Taste for salt.

11. 11

    Serve hot, topped with the coconut and the remaining cilantro.

Imported from ministryofcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.