During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.
Serving: 1 Bowl
Approx. Time: 5-8 minutes
Ingredients
1 cup flattened Rice (Poha)
1 cup Coconut Milk (I used thick milk)
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
½ inch Ginger piece
Salt to taste
For tempering:
½ teaspoon Ghee
½ teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
½ inch Ginger piece
Salt to taste
For tempering:
½ teaspoon Ghee
½ teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida
8-10 Curry leaves
Pre-preparation
a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.
b) Make a coarse paste of Green chillies and Ginger.
b) Make a coarse paste of Green chillies and Ginger.
Method
Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.
In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.
To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately.
In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.
To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately.
Notes
1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used.
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
Stepwise Pictures
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