Masala Pohe Recipe: A Traditional South Indian Delight
Masala Pohe, a flavorful and hearty breakfast dish, is a cherished recipe from the NKGSB cuisine of Karwar, Karnataka. This simple yet healthy dish is a beloved family favorite, often prepared by my grandmother especially on the first day of Diwali. The smoky, earthy flavor that is imparted through the smoking method adds a unique twist to the pohe, making it a delightful treat that captures the essence of traditional South Indian breakfasts.
Masala Pohe is prepared using flattened rice (poha), which is softened and mixed with aromatic spices, fresh coconut, and a touch of sweetness, creating a perfect balance of flavors. The smoky aroma from the charcoal smoking method elevates the dish, making it a standout. Perfect for tea time or a nutritious start to your day, this recipe is sure to delight your taste buds.
Ingredients for Masala Pohe
| Ingredients | Quantity |
|---|---|
| Poha (Flattened rice) | 2 cups |
| Onion (finely chopped) | 1 cup |
| Fresh coconut (grated) | 3/4 cup |
| Sugar | 4 teaspoons (adjust as needed) |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1-1/2 teaspoons |
| Cumin powder (Jeera) | 1 teaspoon |
| Salt | To taste |
For Tempering (Optional):
| Ingredients | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
For Smoking:
| Ingredients | Quantity |
|---|---|
| Charcoal | 1 piece |
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 5 minutes
Instructions for Making Masala Pohe
-
Soak and Prepare Poha:
Begin by soaking the thick poha (flattened rice) in a bowl with just enough water for about 30 seconds. After soaking, immediately drain the poha and gently squeeze it dry. This step helps soften the poha without making it soggy. -
Mix the Ingredients:
In a large mixing bowl, combine the soaked poha with finely chopped onion, grated fresh coconut, red chili powder, coriander powder, cumin powder, and sugar. Season the mixture with salt to taste, adjusting the sweetness of the dish as desired. Stir well to ensure all the ingredients are evenly distributed. -
Smoking the Pohe:
This step is what makes Masala Pohe unique. Heat a piece of charcoal over direct flame until it turns red and emits glowing embers. Carefully place the hot charcoal in a small bowl and set it in the center of the poha mixture. To infuse the smoky flavor, drizzle a few drops of oil over the charcoal and immediately cover the poha tightly with a lid. Let it sit for a minute to allow the smoky aroma to permeate the poha. -
Prepare the Tempering (Optional):
While the poha is absorbing the smoky flavor, heat oil in a small frying pan (kadai). Add mustard seeds to the hot oil. When the mustard seeds start to splutter, add asafoetida (hing) and turmeric powder. Stir briefly, then switch off the heat. -
Combine the Tempering with Pohe:
Once the tempering is ready, pour it over the smoked poha mixture and give it a good mix to ensure the flavors are well incorporated. -
Serve and Garnish:
Serve your Masala Pohe hot, paired with Adrak Chai (Indian-style Ginger Tea) for an authentic touch. For an extra crispy and savory garnish, consider topping it with sev or chivda.
Tips for the Best Masala Pohe:
- Smoky Flavor: The smoking method is key to achieving that distinctive flavor. Be sure to cover the poha tightly with a lid after placing the charcoal for the best results.
- Adjust Sweetness: Depending on your preference, you can adjust the amount of sugar to make the poha as sweet or savory as you like.
- Variations: Feel free to add extra vegetables like peas, carrots, or potatoes for a more filling version.
Masala Pohe is not just a dish; itโs a celebration of tradition, taste, and the joy of sharing meals with loved ones. The earthy, smoky essence combined with the burst of spices creates an unforgettable breakfast experience. Try this recipe and bring a taste of Karnatakaโs rich culinary heritage to your table today!
