Poha is a traditional South Indian breakfast made with minimal ingredients. The ayurvedic turmeric gives it a beautiful golden color while the warmed cumin adds a depth of flavor.
While Poha goes by a variety of names in South India (Pohay, Chuda Santula, Kande Pohey, Avalakki, etc), the ingredients and flavor profile tend to be the same across the board. In it’s essence, Poha is a spicy rice dish with peanuts that is best served with a piping hot cup of masala chai (mmmm…).
This dish takes me back to my Aunt’s home in Davengere, Karnataka. She is an incredible cook who loves to feed everyone around her. This was one of my favorite dishes to eat around an evening snack-time (although traditionally eaten during breakfast). Today, this dish is something I serve to my friends during a weekend brunch, just so they can experience some of my favorite foods growing up 🙂
Without further adieu, let’s get started!
Please note: These items can all be found in your local Asian-Indian grocery store
Poha ( Puffed Rice – this one is my favorite) : about 4 cups
Thai green chillies or serranos ( depending on your spice level, I use 4-5 green TC, use less for serranos) : Roughly chopped
Easy tomatillo salsa with less than 5 ingredients!
Tomatillo salsa has an extremely unique taste in my opinion. The green tomato adds a tartness to the mix that can be a little hard to handle if its not blended with the right spices. It needs balancing flavors to take the bite out of it. Originally, I had planned for this recipe with an addition of roasted spicy hatch peppers. I had never heard of hatch peppers before coming to Texas, but they are a BIG deal in the Southwest. There are entire festivals dedicated these roasting events and you can find hatch flavored anything at the grocery stores. Salsas, cornbread, biscuits,cheese, bread, etc. It only made sense that I hop on the bandwagon and incorporate them into a recipe. Unfortunate for me, my hatch peppers sat in the fridge way too long, and um, expired… so we will be omitting that today from the recipe. But, feel free to incorporate them if you are able to get your hands on some hatch peppers! Instead I used a regular tomato to balance the tartness of the tomatillo.
What you need:
2 garlic cloves
2-3 Tomatillos (green tomatoes)
1 -2 serrano peppers (depending on your spice preference)
handful of cilantro
1 red tomato
Start by setting your oven to broil, and laying all your ingredients in a tray to broil. Leave skin on everything
Drizzle with olive oil, sea salt and black pepper
Roast until veggies are blistered
Now, dispose of the blistered skin, and blend all the veggies in a blender.
Welcome to Ankitha Gadag recipes. I am your “host” Ankitha Gadag. Ankitha is the recipe curator behind all of the original recipes found here on Ankitha Gadag’s Recipes.
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Check it out on the blog below!
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