Over the past few months, our WhatsApp work group has been flooded with photos of the delicious food and loads of recipes, most of which I have saved. One of the more recent food posts was this Tarri Poha by Mohna Parate, and this was one that I tried almost immediately.
Mohna is from Nagpur and posts delicious Saoji recipes that appeal to me because of their spicy nature. She generously shares recipes for all that she cooks and is very peeved that I keep taking recipes from her but not making anything.
I do intend to try all Mohna’s recipes but I must agree with her that I have built quite a backlog. Last week, she posted this Nagpuri Tarri Poha midweek and I tried it over the weekend. I absolutely loved this spicy, filling breakfast that combined the simple Kanda Poha with a fiery kala masala flavoured, chana-based gravy (called Tarri) to make for a fulfilling breakfast to kickstart the weekend.
Thank you, Mohna, for this delicious traditional breakfast from Nagpur. I promise I will try some of the other recipes you have shared soon. 🙂
The Vidarbha region of Maharashtra (of which Nagpur is a part) is known for its delicious food some of which I have tried including Nagpuri Gola Bhat, and Bharda Bhat from Vidarbha.
It is the spicy Kala Masala that gives the Tarri its kick. However, if you do not have Kala Masala, replace it with Chana Masala or Garam Masala and then more red chilli powder. Do make the Tarri spicy as that is THE thing that makes this dish wonderful.
How to Make and Serve Nagpuri Tarri Poha | Kanda Poha with Spicy Chana Gravy
Tip: I made the tarri first and left it simmering on the stove as I made the Kanda Pohe. This is because the Pohe need to be warm and the Tarri needs hot when served.
- Making the Spicy Chana Tarri or Gravy
- Wash the chana well under running water and soak them in 1/2 cup water for at least 4 hours.
- After the chana has soaked, drain all the water, add 3/4 cup fresh water, and pressure cook the chana till it is soft. The chana must break when pressed between the forefinger and thumb.
- Now, in a kadhai, heat 1 tbsp oil.
- Add mustard and cumin, and stir-fry till the mustard seeds start to pop.
- Then add the bay leaf, pepper and cloves, and stir-fry for a few seconds.
- Next, add the ginger and garlic, and stir-fry for a few seconds.
- At this stage, add the finely chopped onions and curry leaves. Stir-fry till the onion turns translucent. Be careful to ensure that the onion does not brown. If you are using onion paste, stir-fry till the raw smell goes away.
- Now, add the dry masala powders: turmeric, kala masala/chana masala, chilli powder, coriander powder, jaggery, salt, and asafoetida. Mix well.
- Add the boiled chana with the water it was cooked in. Mix well.
- Finally, add the tomato pieces, and bring the Tarri to a boil.
- Set aside.
- Wash the chana well under running water and soak them in 1/2 cup water for at least 4 hours.
- Making the Kanda Pohe
- Add the poha to a colander, and wash them well under a gentle stream of running water for 1 or 2 minutes. Keep mixing the poha with a gentle hand so that all flakes are wet.
- Set aside for 10 minutes so that the water drains completely from the poha. Do not leave the poha to drain for too long or it will turn dry.
- In a wok, over medium flame, heat the oil.
- Add mustard seeds and wait till they crackle.
- Then add cumin seeds and stir-fry for a few seconds.
- Now add the chopped onion and green chillies, and stir-fry till the onions turn translucent.
- Add curry leaves, sugar, salt, turmeric, and asafoetida. Mix well.
- Finally, add the washed and drained poha, and mix well.
- Add grated coconut and mix well.
- Serving the Tarri Poha
- Ensure that the Tarri is hot and the Kanda Pohe are warm.
- To a deep plate, add 1/4 portion of Kanda Pohe.
- Now pour some Tarri over it. Ensure everyone gets a piece of tomato.
- Sprinkle a generous amount of sev over the poha.
- Serve immediately with a wedge of lemon on the side.
Recipe for Tarri Poha from Nagpur
Tarri Poha from Nagpur
Equipment
- Pressure Cooker
- Wok
Ingredients
- 1 Cup Thick Poha, Jada Poha
- 1/2 Cup Finely Chopped Onion
- 1/4 tsp Turmeric
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Sugar
- 2 Green Chillies
- 1 Pinch Asafoetida
- 1 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
- 1/4 Cup Chana, Black Chickpeas
- 1/2 Cup Finely Chopped Onion (Or 1/3 cup Onion Paste)
- 1 Large Tomato, Cut into Quarters or Halves
- 1 tsp Kala Masala (or Chana Masala)
- 1/2 tsp Chilli Powder (Adjust according to spice level)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 3 Cloves
- 1 Bay Leaf
- 3-4 Pepper corns
- 1/2 tsp Grated Ginger
- 1/2 tsp Garlic Paste
- 1 Pea-sized ball of jaggery
- 1 Pinch Asafoetida
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp Oil
- A Few Curry Leaves
- Salt to Taste
- 1/2 Cup Nylon Sev, Thin Sev
- 4 Lemon Wedges
Instructions
- Add the poha to a colander, and wash them well under a gentle stream of running water for 1 or 2 minutes. Keep mixing the poha with a gentle hand so that all flakes are wet.
- Set aside to drain completely for 10 minutes.
- In a wok, over medium fame, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add cumin seeds and stir-fry for a few seconds.
- Add the chopped onion and green chillies, and stir-fry till the onions turn translucent.
- Add curry leaves, sugar, salt, turmeric, and asafoetida. Mix well.
- Add the washed and drained poha, and mix well.
- Set aside.
- Soak the chana in 1/2 cup water for at least 4 hours.
- Drain all the water, add 3/4 cup fresh water and pressure cook till the chana is soft.
- In a kadhai, heat 1 tbsp oil.
- Add mustard and cumin seeds, and stir-fry till the mustard seeds start to crackle.
- Add the bay leaf, pepper and cloves. Stir-fry for a few seconds.
- Add the ginger and garlic, and stir-fry for a few seconds.
- Add the chopped onion and curry leaves. Stir-fry till the onion turns translucent.
- Add the turmeric, kala masala/chana masala, chilli powder, coriander powder, jaggery, salt, and asafoetida. Stir-fry for a few seconds.
- Add the boiled chana with the water it was cooked in.
- Add the tomato pieces.
- Bring the Tarri to a boil.
- To a deep plate, add 1/4 portion of poha.
- Pour some Tarri over it. Ensure everyone gets a piece of tomato.
- Sprinkle some sev over the poha.
- Serve immediately with a wedge of lemon on the side.
Sounds and looks interesting. It would be even good as an afternoon snack or full meal.
Thanks for the recipe.