Tarri Poha recipe
The Tarri Poha recipe is a beloved Maharashtrian breakfast favorite, combining soft, fluffy flattened rice with a spicy, tangy chickpea curry known as "Tarri." This flavorful dish is especially popular in Nagpur, where both locals and visitors savor it as a hearty start to the day. The Tarri Poha recipe brings together unique textures, with the mildly spiced poha complementing the bold, rich Tarri, creating a perfect balance of flavors. Whether you're a fan of traditional Indian breakfasts or simply looking to expand your palate, the Tarri Poha recipe is sure to become a go-to favorite for its satisfying taste and easy preparation.
Equipment
- Large skillet
- Small saucepan
- Mixing bowls
- Strainer
- Spatula
Ingredients
For the Poha:
- 2 cups poha (flattened rice)
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander, chopped (for garnish)
- Sev (optional, for garnish)
- Lemon wedges (optional)
For the Tarri:
- 1 cup black chickpeas (soaked overnight)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander, chopped (for garnish)
Instructions
- Prepare the Poha:Rinse the poha in a strainer under cold water for a few seconds until softened. Drain and set aside.In a skillet, heat a small amount of oil and add mustard seeds. Once they crackle, add chopped onion and green chili. Sauté until translucent.Add turmeric powder and salt, then add the poha. Gently mix until all ingredients are combined. Set aside.
- Prepare the Tarri:In a saucepan, heat oil and sauté the chopped onions until golden brown.Add the ginger-garlic paste and cook until the raw aroma fades.Add tomatoes, turmeric powder, and red chili powder. Cook until tomatoes are soft and the oil starts to separate.Add the soaked chickpeas, garam masala, and salt. Cover and cook for about 20 minutes or until the chickpeas are tender. Add water to adjust the consistency as needed.Garnish with fresh coriander.
Serve:
- Place the poha on a plate, pour a ladleful of hot Tarri over it, and garnish with fresh coriander, sev, and lemon wedges. Enjoy!
Notes
- Adjust the spice levels in the Tarri according to your preference.
- For added flavor, top with crispy sev and a squeeze of fresh lemon juice.
- Tarri Poha is best enjoyed hot, so serve immediately after preparation.
