curry leaves: 1 post

My first taste of India was completely different from what I anticipated. I arrived at my friend’s apartment in Delhi, my head still aching from jet lag and the kaleidoscopic array of new sensory impressions. “You must be hungry,” said Swati, as she went into the kitchen. It was close to midnight, but the air was still hot and humid, and my shirt stuck to my back. I wasn’t hungry at all, but I still politely ate a bit of the vegetable pilaf she put in front of me. I expected it to be spicy and hot, but instead it was tart and refreshing, reminiscent more of Mediterranean tastes than anything I’ve previously experienced with Indian food. Poha was the start of my love affair with Indian layered flavors.

Poha is the name for flattened rice (sometimes also referred to as beaten rice) that has been parboiled, rolled, flattened, and dried to produce easy-to-cook, nutritious flakes. It’s a Western Indian version of muesli, and it’s a common breakfast dish. Since poha is already cooked, it only requires a brief soaking to turn the thin flakes into plump grains. It absorbs liquids and flavors easily, and poha works well in soups, pilafs, salads, and even desserts. You can use it in any dish in which you would have used couscous, adjusting the cooking times accordingly.

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