Fresh sweet corn is readily available in markets these days, and extracting the kernels opens up possibilities for various dishes. However, preparing poha using fresh corn creates a remarkably delicious snack that you might not have tasted before. The recipe is quite simple and can be prepared in minutes, offering a distinct taste and flavor compared to regular poha. If you are planning to make corn poha, trying out this method will certainly reward your taste buds.
Preparation of Poha
To begin with, place the poha in a strainer and wash it thoroughly two to three times with water. Drain all the water completely and leave the poha undisturbed for ten minutes. This allows the poha to absorb all the moisture, ensuring it turns out fluffy and non-sticky when cooked.
Boiling the Corn Kernels
Next, take a raw corn cob with tender kernels. Husk the corn, extract the kernels, and boil them slightly in water to soften them up. Keep these boiled corn kernels ready alongside finely chopped onions, fresh coriander leaves, and green chillies.
Tempering and Spicing
Heat oil in a pan and crackle some asafoetida, mustard seeds, cumin seeds, curry leaves, and green chillies. Add the chopped onion to the oil and sauté until it becomes translucent. Now, add the boiled corn and mix well. Season the mixture with salt, turmeric powder, red chilli powder, coriander, and a pinch of sugar, blending everything thoroughly.
Final Assembly and Serving
Once all the components are cooked, mix in the poha, ensuring you have separated the flakes by hand beforehand for a fluffy texture. Sprinkle a few drops of water over the poha, cover the pan, and let it cook on a low flame for five minutes. Turn off the heat and squeeze fresh lemon juice on top. For enhanced flavor, garnish with chopped coriander leaves and freshly grated coconut. Mix gently and serve hot. Some people like to enjoy their poha with sev and roasted peanuts. Serve it with finely chopped onions alongside a cup of hot tea to truly enjoy a rainy day.
