Spicy Sweetcorn Poha with Crunchy Toppings
Ingredients
- 1 corn cob
- 1.5 cups flattened rice (poha)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Pinch of asafoetida powder (optional)
- 2 tablespoons raw peanuts
- Few curry leaves
- 1 onion, finely chopped
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional)
- 1 tomato, finely chopped
- 1 lemon juice
- Chopped coriander
- Pomegranate seeds
- Sev
- Finely chopped green chillies (quantity not specified)
Preparation
Pressure cook the corn cob for one whistle with a little water
Remove the corn kernels
Wash the poha thoroughly
Heat oil in a pan
Add mustard seeds
Add cumin seeds
Add a pinch of asafoetida
Add peanuts and fry them lightly
Add curry leaves
Add chopped onion
Add finely chopped green chillies
Add salt to taste
Add turmeric powder
Add garam masala
Add chopped tomato
Add the boiled sweetcorn
Avoid overcooking the vegetables
Add the soaked poha and mix well
Turn off the heat
Squeeze lemon juice and sprinkle chopped coriander
Transfer the poha to a serving plate
Garnish with pomegranate seeds and sev
Notes
Enjoy the scrumptious sweetcorn poha as a delightful breakfast or snack
