Authentic Poha Recipe – Quick Tamarind & Mustard Seed Flavors

Last Updated on 3 months by Neha Deshmukh

Authentic Poha Recipe – Quick Tamarind & Mustard Seed Flavors

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Poha! It’s one of those dishes that instantly transports me back to my childhood, especially those rainy mornings when my mom would whip up a batch. It’s quick, flavorful, and just…happy food. This recipe focuses on that classic tangy-mustardy flavor profile, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Poha recipe isn’t just about speed (though it is ready in under 15 minutes!). It’s about nailing that perfect balance of sweet, sour, and spicy. The tamarind paste adds a lovely tang, while the mustard seeds give it a delightful little pop. It’s a fantastic breakfast, a satisfying snack, or even a light lunch. Plus, it’s super versatile – you can easily adjust the spice level to your liking.

Ingredients

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

• 1 cup Poha/Aval/Flattened Rice
• ¼ tsp Turmeric Powder (about 0.8g)
• 1 tsp Tamarind Paste (about 7g)
• Salt as needed
• 2 tsp Oil (about 10ml)
• 1 tsp Mustard Seeds (about 5g)
• A generous pinch of Asafoetida/Hing
• 2 tsp Bengal Gram Dal/Kadalai Paruppu (about 10g)
• 2 Red Chillies (adjust to your spice preference)
• 1 Green Chilli, slit (adjust to your spice preference)
• 2-3 tbsp Roasted Peanuts (about 15-20g)
• Few Curry Leaves (around 8-10)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this dish!

• Poha/Aval Quality: Seriously, this matters! Look for medium-sized poha. Thin poha gets mushy easily, and thick poha doesn’t absorb the flavors as well.
• Tamarind Paste Variations: Tamarind paste can range from super sour to slightly sweet. I prefer a sour one for this recipe, but feel free to use a sweeter variety and adjust the salt accordingly. You can also use tamarind pulp – just soak a small piece of tamarind in warm water, extract the pulp, and use that instead of the paste.
• Mustard Seeds: Black mustard seeds are traditional, and they give the best flavor. Don’t skimp on these!
• Regional Differences: Every family has their own little Poha secret. Some add a squeeze of lemon juice, others add a bit of sugar. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the poha a really good rinse under cold water. This gets rid of any excess starch and prevents it from becoming sticky. Drain it completely and set it aside.
2. Now, in a bowl, gently mix the rinsed poha with the turmeric powder, tamarind paste, and a pinch of salt. Don’t overmix – just enough to coat everything evenly. Let it sit for about 5 minutes.
3. Heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when the magic happens!
4. Add the asafoetida (hing), Bengal gram dal, red chillies, green chillies, and peanuts. Sauté until the dal turns a lovely golden brown. This usually takes about 2-3 minutes.
5. Toss in the curry leaves and let them sizzle for a few seconds.
6. Finally, add the seasoned poha to the pan. Mix everything really well, making sure the poha is coated in all those delicious spices. Cook for another 2-3 minutes, adjusting the salt to your taste.

Expert Tips

• Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• If the poha seems too dry, sprinkle a little water over it while cooking.
• Taste as you go! Adjust the salt, chilli, and tamarind to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha: This recipe is already naturally vegan!
• Gluten-Free Poha: Poha is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments: For mild Poha, reduce or omit the green chillies and red chillies. For a spicier kick, add more!
• Festival Adaptations: During Makar Sankranti or Lohri, my family loves to add a sprinkle of sesame seeds and chopped coriander to the Poha. It’s a festive touch!

Serving Suggestions

Poha is best served hot! I love it with a side of papad, some crunchy potato chips, or a cooling coconut chutney. A cup of chai is the perfect accompaniment, too.

Storage Instructions

Poha is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.

FAQs

Let’s answer some common questions:

• Is Poha healthy? Absolutely! Poha is a good source of carbohydrates, iron, and fiber. It’s a light and nutritious meal.
• What is the best type of Poha to use? Medium-sized poha is ideal.
• Can I make Poha ahead of time? It’s best to make it fresh, but you can rinse and season the poha ahead of time and store it in the fridge.
• How do I adjust the sourness of the Poha? Add more or less tamarind paste, or balance it with a pinch of sugar.
• What can I substitute for asafoetida/hing? If you don’t have asafoetida, you can skip it, but it does add a unique flavor. Some people use a pinch of garlic powder as a substitute, but it won’t be quite the same.

Enjoy making this Poha recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!