Wednesday, November 16, 2016

Kothimbir Poha~Coriander Poha.

Kothimbir Poha / Dhania Pova / Coriander Poha / Beaten Rice ........ For a change prepared the regular poha with the addition of coriander leaves masala .... totally Yumz .......

Poha / Pova / Beaten Rice ....  is a very common and easily prepared dish all round the country. These are prepared both a little bit bland as well as spicy and are mostly served for breakfast. Southern parts of India are more famous for various recipes with this versatile ingredient. Also kanda poha and batata poha of Maharashtra State is well known all round too. We amchies have many dishes with poha. Poha plays an important part in preparation of Naivedyam during festivals. I won’t run into the details of Items done but I have to say that I try to bring in many variations while preparing poha by making some changes by adding any veggies or masalas etc. Previously I posted the same in Chitranna style where raw mangoes were used along with coconut and ground to a coarse paste and the same was added to the poha for flavour. Then there were some prepared with veggies like carrot etc. Today I prepared it using coriander leaves coarsely ground with coconut, chilies etc. and the result was a lovely green coloured poha with full on flavour of coriander leaves. Not at all difficult to prepare this one, you can do the same in a jiffy if you have grated fresh coconut and coriander leaves ready. Here is the simple recipe, sure to be appreciated by your family and friends when you prepare and share it with them. Go ahead and enjoy this flavoured poha.

** Put 250 gms of thick poha / jada poha in a colander and rinse under running tap water. Allow the water to get drained and keep this aside for about 20 minutes. There is absolutely no need of soaking the poha. The little bit of water that is stuck to the poha while rinsing is enough for the poha to get soft and of the correct texture in 15-20 minutes. Just separate it with the help of fork gently before adding it on while preparing. That’s all.

** Grind to a coarse paste 1 cup of freshly grated coconut with 3 cups of coriander leaves, 6 – 8 less spicy green chilies cut to pieces. Do not add water at all or else the coconut will get ground we want this only crushed coarsely but at the same time the leaves and chilies should have been ground. See the picture posted for idea of the texture. Remove and keep aside.

** In a thick bottomed kadai, add in ½ cup of ghee and bring to heat. When hot lower the heat and add in a handful of cashews and fry on medium heat, when the colour changes slightly add in 1 tblsp of jeera, 1 tsp of mustard seeds, 1 tsp of hing powder, ½ tsp of haldi powder and about 15-18 fresh curry leaves. Fry for a minute.

** Now add in the prepared poha, salt to taste and mix well. Sprinkle some water if necessary. Cover with a lid and let cook on slow fire. After few minutes remove the lid and mix all the ingredients together again. Now add in the ground masala and mix well. The mixture should be mixed with the poha very well. The poha will turn slightly greenish. Sprinkle some water again if you find the mixture of poha too dry. Cover with lid and let cook for some time.

** All it takes is about 8-10 minutes for the poha / pova to get soft and cooked well. Open the lid and add in the juice of one freshly squeezed lemon. Mix all together, cover, remove from heat and keep aside for 5 minutes for the flavours to seep in and get mixed. Now the Kothimbir (coriander) Poha (Pova) is ready to be served. You may serve this hot as it is or with any Chutney or curds as accompaniment. Goes well well with curds. 

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