Authentic Poha Recipe – Tamarind & Mustard Seed Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Tamarind & Mustard Seed Flavors

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Poha dish bursting with tangy tamarind and the warm, comforting aroma of mustard seeds. This isn’t just any Poha; it’s the kind my grandmother used to make, and it instantly transports me back to cozy Sunday mornings. It’s simple, satisfying, and perfect for a quick breakfast or a light snack. Let’s get cooking!

Why You’ll Love This Recipe

This Poha recipe is special because of its beautiful balance of flavors. The slight tang from the tamarind cuts through the subtle sweetness of the poha, while the tempering adds a delightful crunch and a lovely fragrance. It’s also incredibly quick to make – ready in under 20 minutes! Plus, it’s a fantastic way to use up leftover poha. Honestly, who doesn’t love a delicious meal that comes together so easily?

Ingredients

Here’s what you’ll need to create this flavorful Poha:

• 1 cup thick poha (about 150g)
• 2 teaspoons tamarind (approx. 15g)
• 0.25 cup water (60ml)
• 2 teaspoons oil (approx. 10ml)
• 0.5 teaspoon mustard seeds (approx. 2g)
• 1 sprig curry leaves (about 10-12 leaves)
• 1 teaspoon chana dal (split chickpeas, approx. 6g)
• 1 tablespoon peanuts (approx. 12g)
• 1 pinch hing (asafoetida, a tiny pinch!)
• 3 red chilies (adjust to your spice preference)
• 0.25 teaspoon turmeric powder (approx. 1g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Thick Poha is Key: I highly recommend using thick poha for this recipe. It holds its shape beautifully and absorbs the flavors better than the thinner varieties. If you can only find thin poha, reduce the soaking time.
• Tamarind Magic: Tamarind is what gives this Poha its signature tang. You can use tamarind paste, but I prefer using a block of tamarind and extracting the pulp myself – it just tastes fresher!
• Tempering Variations: Every family has their own spin on the tempering. Some add a pinch of sugar, others include a few cloves. Feel free to experiment and make it your own! In Maharashtra, you’ll often find grated coconut added at the end.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the poha a good rinse under cold water. This removes any excess starch. Then, soak the tamarind in ¼ cup of water for a few minutes. Once softened, extract the pulp, discarding the seeds and fibers.
2. Now, soak the rinsed poha in the tamarind water for about 2 minutes. This is where the magic happens! The poha will plump up and absorb all that lovely tangy flavor. After soaking, gently drain any excess liquid and set the poha aside.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
4. Next, add the chana dal and peanuts. Sauté until the dal turns golden brown and the peanuts are nice and crispy.
5. Add a pinch of hing (asafoetida), red chilies (broken into pieces), and curry leaves. Sauté for another 30 seconds until fragrant. Be careful not to burn the hing!
6. Finally, add the drained poha, turmeric powder, and salt. Gently mix everything together, ensuring the poha is well coated with the tempering.
7. Cover the pan and cook on low heat for about 3 minutes. This allows the flavors to meld together beautifully.
8. Garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t Oversoak: Oversoaking the poha will make it mushy. 2 minutes is usually perfect, but adjust based on the thickness of your poha.
• Gentle Mixing: Be gentle when mixing the poha with the tempering. You don’t want to break it up.
• Fresh Curry Leaves: Fresh curry leaves make a huge difference in flavor. If you can, use them!

Variations

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

• Vegan Adaptation: This recipe is naturally vegetarian! To make it vegan, just ensure the hing (asafoetida) you use is vegan-friendly, as some contain wheat flour.
• Spice Level Adjustment: If you like things spicy, add more red chilies or a pinch of chili powder. My friend, Priya, loves to add a finely chopped green chili to the tempering.
• Festival Adaptations: During Makar Sankranti, some families add a sprinkle of sesame seeds and grated coconut to their Poha. It’s also a popular breakfast dish throughout the year!

Serving Suggestions

Poha is delicious on its own, but it also pairs well with:

• A side of yogurt
• A cup of hot chai
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

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

Let’s answer some common questions:

• What type of Poha is best for this recipe? Thick poha is definitely the way to go! It holds its shape and texture much better.
• Can I make this recipe ahead of time? You can prepare the tempering ahead of time and store it in an airtight container. However, it’s best to add the poha just before serving to prevent it from getting soggy.
• How do I adjust the sourness of the Poha? Adjust the amount of tamarind pulp you use. Start with 2 teaspoons and add more to taste.
• What are the benefits of using Hing/Asafoetida? Hing adds a unique savory flavor and is also known for its digestive properties.
• Can I use a different type of dal in the tempering? Absolutely! Toor dal (split pigeon peas) is a great alternative to chana dal.

I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!