Recipe Redux: Breakfast Poha with Coconut

This recipe has been on my mind for a long time — over a year, in fact. It was published right here on The Kitchn as part of a kitchen tour: Devesh and Tara's Spice Pantry. It just looked so good, bright, and fresh — comfort food for spring. I had to try it myself!

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I made it for Easter, along with a spiced lamb roast and a creamy cucumber salad. It's an extremely easy dish to make. In fact, it only takes about 20 minutes from start to finish. (A true breakfast dish!) This is because this is made with flattened rice, instead of regular rice grains. You can find this flattened rice, poha, at Indian groceries.

After it's been cooked with onions, chilies, mustard seeds, turmeric and cilantro, and finished a healthy squeeze of bright lemon, it's a fluffy dish so bright with yellow color. We just could not stop eating this; my husband had thirds.

I did make one small addition: a handful of unsweetened coconut added in with the spices at the beginning. This complemented the flavors well, and the mild sweetness of coconut balanced the tangy lemon and fiery chilies. It's not a necessary addition, but we did enjoy it.

So, this is just to say: don't be intimidated by this recipe. It has a few unfamiliar ingredients, yes, but it's very much worth seeking them out. Go to an Indian grocery, find some poha and curry leaves (they're really integral to the taste of this dish), and try it yourself. I can say from experience it's also very good with a fried egg on top.

Do you ever cook poha? How do you like to make it?

Get the recipe here: Recipe: Breakfast Poha

Related: Recipe: Authentic Chai

(Images: Faith Durand)

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Breakfast, Recipe Review, Roundup

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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