Karnataka Poha Recipe – Tangy Tamarind & Rasam Flavors

Last Updated on 2 months by Neha Deshmukh

Karnataka Poha Recipe – Tangy Tamarind & Rasam Flavors

Hey everyone! If you’re looking for a breakfast or snack that’s a little different, bursting with flavor, and surprisingly easy to make, you have to try this Karnataka Poha. It’s not your typical sweet poha – this version is tangy, savory, and has a lovely depth of flavor thanks to the rasam powder and tamarind. I first stumbled upon this recipe during a visit to my aunt in Bangalore, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Karnataka Poha is a delightful change from the usual. It’s a fantastic way to start your day, or enjoy as a light evening snack. The combination of tangy tamarind, aromatic rasam powder, and the gentle sweetness of jaggery is just chef’s kiss. Plus, it comes together in under 30 minutes! It’s a real winner when you want something flavorful without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delicious Karnataka Poha:

• 3 cups thin poha (rice flakes) – about 180g
• 1 big gooseberry-sized tamarind – roughly 20g
• 1 tbsp Karnataka-style rasam powder or sambar powder – about 7g
• 0.5 tsp turmeric powder – about 2.5g
• 2 tsp powdered jaggery – about 10g
• 1.5 tbsp cooking oil – about 22ml
• 1 tsp mustard seeds – about 5g
• 2 tsp urad dal (split black lentils) – about 10g
• 1 tbsp chana dal (split chickpeas) – about 15g
• 2 tbsp peanuts – about 20g
• Few curry leaves – about 10-12 leaves
• 0.25 tsp asafetida (hing) – about 1g
• 1-2 pinches red chillies – adjust to your spice preference
• 0.25 cup grated coconut (for garnish) – about 30g
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your poha.

• Thin Poha: This is key! You want the thin, flat poha, not the thicker variety. It absorbs the flavors better and has a lovely texture.
• Karnataka-Style Rasam/Sambar Powder: This is where the magic happens. Karnataka rasam powder has a unique flavor profile. If you can’t find it, sambar powder works beautifully too!
• Tamarind: Fresh tamarind is best, but you can use tamarind paste if that’s what you have on hand. Just adjust the quantity accordingly – about 1 tbsp of paste for one gooseberry-sized piece.
• Jaggery: Jaggery adds a subtle sweetness that balances the tanginess. You can substitute with brown sugar if needed, but jaggery has a more complex flavor.
• Hing/Asafetida: Don’t skip this! It adds a wonderful savory depth. It can be found in Indian grocery stores. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the poha in water. Don’t oversoak it, just a quick rinse to remove any dust. Drain it thoroughly.
2. In a bowl, combine the drained poha with tamarind extract (soak the tamarind in warm water for 10 minutes and extract the juice), rasam/sambar powder, turmeric, jaggery, salt, and hing. Give it a good mix and let it sit for about 5 minutes. This allows the poha to absorb all those lovely flavors.
3. Now, heat the oil in a pan over medium heat. Add the peanuts and roast until they’re golden brown and crunchy. Remove them and set aside.
4. In the same oil, add the mustard seeds. Once they start to splutter, add the urad dal and chana dal. Sauté until they turn golden brown.
5. Next, add the red chillies and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the chillies!
6. Add the soaked poha mixture to the pan. Gently combine everything, making sure not to break the poha.
7. Cover the pan and cook on low heat for 5-10 minutes, stirring occasionally. This allows the poha to steam and become fluffy.
8. Finally, garnish with grated coconut and the roasted peanuts. Serve hot!

Expert Tips

• Don’t oversoak the poha! It should be just moistened, not mushy.
• Adjust the amount of red chillies to your spice preference.
• If the poha seems dry, you can add a tablespoon of water while cooking.
• Roasting the peanuts separately ensures they stay crunchy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your rasam/sambar powder to ensure it doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My friend, Priya, loves a fiery kick, so she adds an extra pinch of red chilli powder. Feel free to experiment!
• Gluten-Free Notes: Poha is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Festival Adaptations – e.g., Makar Sankranti: During Makar Sankranti, my family loves to add a sprinkle of sesame seeds to this poha for extra warmth and flavor.

Serving Suggestions

This Karnataka Poha is delicious on its own, but it’s even better with a side of coconut chutney! A cup of hot chai is the perfect accompaniment.

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

1. What type of poha is best for this recipe?

Definitely the thin, flat poha! It absorbs the flavors much better than the thicker variety.

2. Can I use sambar powder instead of rasam powder?

Absolutely! Sambar powder is a great substitute if you can’t find rasam powder. It will give a slightly different flavor, but still delicious.

3. How do I adjust the tanginess of the poha?

You can adjust the amount of tamarind extract. Start with a smaller amount and add more to taste.

4. What is hing and where can I find it?

Hing, or asafetida, is a pungent spice used in Indian cooking. You can find it in most Indian grocery stores. It comes in a powder or resin form.

5. Can I make this poha ahead of time?

You can soak the poha and prepare the tamarind extract ahead of time. But it’s best to assemble and cook the poha just before serving for the best texture.

6. What is the best way to store leftover poha?

Store leftover poha in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.