NAGPURI TARRI POHA

If you guys visit Nagpur and happen to go out in the morning looking for some breakfast options. The Tarri Poha is the best pick. Tarri Poha is a quintessential dish that is popular across all parts of Maharashtra especially in Nagpur. A plate of piping hot kanda poha is one comfort food that is very healthy. In Nagpur, it is popular as a street food and many vendors sell poha in the wee hours of the morning. Some vendors make the chole or green vatana. But it tastes best with kala chana curry which is very hot and spicy curry on the poha. Here is an attempt to recreate Nagpur speciality….Tarri Poha..Hope you all like it and want to try it at home. So try it and share your suggestions if any.

INGREDIENTS:

 For Making Kanda Poha:

1 Cup Flatten Rice / Poha

1 Big Onion, sliced

2-3 Green Chillies, chopped

¼ teaspoon Cumin Seeds

¼ teaspoon Mustard Seeds

1 tablespoon Oil

¼ teaspoon Asafoetida

¼ teaspoon Turmeric Powder

Salt to taste

½ teaspoon Sugar

Few Curry Leaves

1 tablespoon Peanuts

For Tarri:

1 Cup Gram / Chana

1-2 tablespoon Onion-Coconut Paste [see notes]

1 Tomato, chopped

1 ½ teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

1 teaspoon Dry Coriander Powder

Salt as needed

1 teaspoon Kala Masala / Garam Masala / Saoji Masala

1 sprig Curry Leaves

Water as needed

2 tablespoon Oil

Other Ingredients:

2 tablespoon Chopped Coriander

2 tablespoon Grated Fresh Coconut

¼ Cup Fine Sev

1 medium Onion, chopped

Lemon slice

METHOD:

For Making Tarri:

STEP 1 – Wash and soak chana for 7-8 hours, drain water and pressure cook for 2 whistles. Keep them aside to cool down.

STEP 2 – In a pan, heat oil, add onion masala in it with curry leaves and sauté well for 3-4 minutes.

STEP 3 – Then add chopped tomatoes and cook until they turn soft and mushy.

STEP 3 – Add turmeric powder, red chilli powder, coriander powder, kala masala, salt in it and mix well. Saute for 1 minute / until oil separates.

STEP 4 – Then add pressure cooked chana and give a nice stir. Add 2 cups water in it and let it boil for 5-10 minutes. Tarri is ready to serve.

Making Of Kanda Poha:

STEP 1 – First take a strainer, add poha and wash under running water and keep them aside for 5-10 minutes and let drain the excess water. Be careful, don’t over wash, it makes the poha soggy

STEP 2 - Heat a wide pan with oil and let crackle cumin-mustard seeds. Add peanuts and roast for few seconds.

STEP 3 – Now add chopped onions, chillies and curry leaves in it and sauté well for about 1-2 minute or until the rawness vanish. Lastly, add a pinch of asafoetida.

STEP 4 - Add turmeric powder and salt in the poha and mix well.

STEP 5 – Then add poha mixture to kadai / pan and mix them well.

STEP 6 – Cook covered for next 2-3 minutes. Just check the salt and adjust if less.

STEP 6 – Then add sugar to it and mix. Finally, add lemon juice to it and give a stir and mix it and garnish with chopped coriander, switch off the flame and serve.

 For Serving:

STEP 1 – In a plate, add kanda poha.

STEP 2 - Pour a big spoonful tarri over it.

STEP 3 – Now sprinkle some chopped onion, chopped coriander and sev on it.

STEP 4 – Squeeze lemon juice and tarri poha is ready to serve.

NOTES: *Adding sugar is totally optional.

                *Don’t over wash the poha.

                                                 ONION-COCONUT paste:

              *Roast the chopped onion with 1 teaspoon oil. Dry roast sliced dry coconut separately. Cool it. Then add ginger and garlic cloves in it with the thick coriander stems [which we generally throw away in dustbins]. Grind it in a mixie till fine paste. [don’t use much water while grinding, it minimise the shelf life of the paste].  Use this paste for any veg/ non-veg gravies. I always keep this ready, stored in my refrigerator for weekly purpose.