Raw Mango Poha: Even if it is challenging to remain positive in this oppressive weather, we do our best every day, do not we? And it is not like there is nothing exciting about the season. Mangoes, the king of fruits, are only accessible in the summer. One of the few fruits that is also prized in its raw form, mango is a plump, pulpy fruit that is recognized for its sweetness. Green is the color of raw mango, kaccha aam, or kacchi kairi. In comparison to its ripe version, it is considerably smaller in size. The flesh has a light golden hue. Mangoes eaten raw are pleasantly tart rather than sweet. Because of its distinctive flavor, it is really a common souring additive in many Indian curries. Raw mangoes are enjoyed in a variety of ways, such as sharbats, pickles, papad, and other dishes, in addition to matured mangoes. Slices of raw mango sprinkled with masalas are another well-liked snack found in parts of Maharashtra and Madhya Pradesh.

 

Poha And Its Many, Many Avatars

 

The fruit can be as varied as you like, and it also makes a delicious addition to your morning meal. This fresh mango poha is a great illustration. Flattened rice flakes are lightly tossed with cumin seeds, curry leaves, chopped potatoes, onions, and/or tomatoes to make the traditional Indian breakfast dish known as poha. In areas of Maharashtra and Madhya Pradesh, where there are several ways to prepare Poha, the breakfast is immensely well-liked. The tart Tari poha includes a touch of a fiery curry, the feisty Maharashtrian Kanda poha is stuffed with fried onions, and the Indori poha comes with a little sugar. Similar to this, the raw mango poha is served with grated raw mangoes, which give the breakfast meal a delicious tanginess and make it even more flavorful, healthful, and weather-appropriate. This poha is seasonally appropriate, easy on the stomach, and packed with healthy carbohydrates and fiber.

 

How To Make Raw Mango Poha

Here is how to prepare this delicious poha. The poha must first be soaked in water, drained, and then set aside. After that, finish up the masala. Just a tiny amount of oil in a pan would be plenty. Add the jeera and mustard seeds and let them sputter before adding the chana dal, urad dal, and peanuts.

Add potatoes, green peppers, and onions after thoroughly sautéing the ingredients. For about five minutes, place a lid on it. The poha that you had previously drained and set aside should now be added, along with some grated raw mangoes. Mix thoroughly and season with salt to taste. To cook the poha from the inside, cover it with the lid for 2 minutes. Then, garnish with coriander leaves and serve it hot.

it is all there is to it; does not it sound easy? Here is the entire ingredient list for the dish. Today, give it a try, and let us know what you think.

To make Raw Mango Poha, follow this simple recipe:

Ingredients:

  • 2 cups flattened rice (poha)
  • 1 raw mango, peeled and grated
  • 1 onion, finely chopped
  • 1 green chili, finely chopped
  • A handful of curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving (optional)

Instructions:

  1. Rinse the flattened rice (poha) under running water until it becomes soft and pliable. Drain the water and set aside.
  2. Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle.
  3. Add asafoetida and curry leaves to the pan. Stir for a few seconds until fragrant.
  4. Add the chopped onion and green chili. Sauté until the onion becomes translucent.
  5. Add the grated raw mango to the pan. Stir well and cook for a couple of minutes until the mango softens slightly.
  6. Reduce the heat to low. Add turmeric powder and salt. Mix everything together.
  7. Add the rinsed flattened rice (poha) to the pan. Gently mix everything until the poha is well coated with the mango mixture. Be careful not to break the poha.
  8. Cover the pan and let it cook for about 3-4 minutes on low heat. This allows the flavors to meld together and the poha to become tender.
  9. Remove the lid and give the poha a gentle toss to mix everything evenly.
  10. Turn off the heat and garnish the Raw Mango Poha with fresh coriander leaves.
  11. Serve the Raw Mango Poha warm. If desired, squeeze some lemon juice over it for extra tanginess.

Enjoy your homemade Raw Mango Poha as a delightful breakfast or snack, packed with the flavors of raw mango and spices.