Kanda Poha: The Perfect Maharashtrian Breakfast in Groundnut Oil

Kanda poha is breakfast in countless homes across Maharashtra and Madhya Pradesh — quick, light and endlessly comforting. Flattened rice is softened with a quick rinse, then tossed in a tempering of mustard seeds, curry leaves, onion and peanuts. Groundnut oil is the natural choice: its mild, nutty flavour pairs beautifully with the peanuts and lets the tempering shine.

Ingredients

• 2 cups thick poha (flattened rice)
• 1 medium onion (kanda), chopped
• 1 small potato, finely diced (optional)
• 2 green chillies, chopped
• 8–10 curry leaves
• 1 tsp mustard seeds
• ½ tsp cumin seeds (optional)
• ¼ tsp turmeric powder
• 2 tbsp raw peanuts
• 1 tsp sugar
• Salt to taste
• 2 tbsp VedSaras Wood Press Groundnut Oil
• Juice of ½–1 lemon
• Fresh coriander, grated coconut and sev, to serve

Method

1. Rinse the poha in a strainer under running water 2–3 times, just until soft. Drain well, sprinkle with salt and sugar, fluff with a fork and set aside for 5 minutes.
2. Heat the groundnut oil in a kadhai. Fry the peanuts on medium until crisp and golden, then lift out.
3. Add the mustard seeds. When they splutter, add the cumin, curry leaves and green chillies.
4. If using potato, add it now, cover and cook for 5–6 minutes until tender.
5. Add the onion and cook until soft and translucent. Stir in the turmeric.
6. Add the poha and toss gently until evenly yellow. Cover and steam on low heat for 2 minutes.
7. Mix in the peanuts and lemon juice. Serve hot, topped with coriander, coconut and sev.

Kitchen tips

• Use thick poha — thin poha turns mushy when rinsed.
• Do not soak the poha in a bowl of water; a quick rinse is all it needs.

Made with

VedSaras™ Wood Press Groundnut Oil

Mild and nutty, slow-pressed from groundnuts — lets your spices shine in everyday cooking. Available in 1000 ml and 500 ml.

View the oil