Saturday, March 2, 2019

Red Poha (Pova/Avallaki/Beaten Rice) Masala Usli.


"Red Poha (Pova/Avalakki/Beaten Rice) Masala Usli" served with "Steamed Nendrabale Kele (Banana) and Strong Ginger Tea (Adraki Chai)" ... A simple delicious poha that is relished by young and old alike in every state of the country in their own way … We Konkani Saraswats usually serve any poha dish for breakfast with banana either steamed nendrabale or the small ellaichi ones … Totally a tasty bf. Yummilicious … 

** A simple poha dish that can be prepared in different styles in different regions with different textured poha/pova/avalakki/beaten rice. I have posted many methods before in my blog here and each one of them is equally tasty. Poha when served for breakfast in Kokani Saraswats home be it in form of usli panna, pova chutney, kanda poha, masala poha, traditionally it was always served with either fresh small ellaichi bananas or steamed Nendrabale kele (banana). I really do not know the history or the reason behind this, but I guess our ancestors knew it is a filling and nutritious combo needed at the starting of the day to pull on through the hectic duties throughout the day without getting hunger pangs. Today once again, I have prepared this masala poha which we love in my home with red / brown thick poha which is beaten rice prepared using red rice ie not polished rice. A simple spiced poha, easy to prepare that is awesome in taste. This poha tastes great with addition of onions too either added on while tempering by frying a bit till translucent or finely chopped and served as garnishing. But for me it was a No Onion-No Garlic-No Non.Veg day, so I prepared it simply without them and served with steamed Nendrabale bananas. 

** Poha / Pova can be easily prepared and is a common dish available all round the country. These are prepared sweet, a little bit bland, spicy or as an accompaniment for certain desserts like the famous harshal of Amchies. But by large they 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. I have already posted the most popular of all green poha I prepared using coriander leaves coarsely ground with coconut, chillies etc. which went on to become a rage in many groups as it was the first concoction of the same ever made. 

** Poha is not at all difficult to prepare, you can do the same in a jiffy if you have them ready at home when unexpected guest drop in. 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 kanda poha. Here I have used the Red jada (thick) variety poha (beaten rice) that is prepared from red rice, but you can use the white ones too if these are not available to you. These are available in the organic food section in Malls, but also available in southern stores or in southern parts of India. These are supposed to be healthier than the white ones as they are prepared from red rice ie not polished much like the white rice used in preparation of white poha. Again thick textured poha is much more filling and healthier than the thin textured ones, but then you can use any. During my childhood I never came across red poha, in fact it was recently in the past decade or so that I came across this poha from Goa and then saw them in the malls. It may be available elsewhere too, of which I really do not have much knowledge off. Whatever it may be, do try this out either with red or white poha and Enjoy it with your family and friends. 


** Here is my simple method of preparing "Red Poha (Beaten Rice) Masala Usli" … My Style …. 

** Put about 250 gms (approx) of thick red 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. If you still find it brittle, sprinkle some water and mix well, till it turns soft. That’s all. 

** In a thick bottomed kadai, add in 2-3 tblsp of oil and bring to heat. When hot lower the heat and add 1 tsp of urad dal and let it turn slightly red in color immediately add in 1 tsp of mustard seeds and about 8-10 fresh curry leaves. Fry for a minute and then add in ½ - 1 tsp of hing powder, ¼ tsp of haldi powder, 2 tblsp of sambar powder and fry for a second. Now add in ¾ - 1 cup of freshly grated coconut and mix well. Add salt to taste and mix till all the seasoning have mixed in well. Finally add in the prepared poha, mix well, cover and cook on slow fire. 

** The poha should turns soft when cooked on it own steam within, which will take about 7-10 minutes in all. But if you find that the poha/beaten rice is slightly dry or brittle sprinkle some water and mix well, cover and continue to cook. After few minutes remove the lid and mix all the ingredients together again. Once done, open the lid and add in the juice of one freshly squeezed lemon and mix well, remove from heat and keep aside for 5 minutes for the flavors to seep in and get mixed. You can garnish with some finely chopped fresh green coriander leaves too, I could not do so this time as the one’s I had at home were not fresh and had somehow turned bad in the fridge. 


** "Red Poha (Pova/Avalakki/Beaten Rice) Masala Usli" is done and ready to be served as a breakfast or evening tiffin item. This is a healthy bf item and should be included in your diet routines as even the nutritionists recommend the usage of poha extensively as a breakfast item. The addition of the sambar powder turns the poha that much more delicious and those who like spices are sure to love this one. I served this with steamed Nendrabale Kele (Banana) as an accompaniment the traditional way that is served in Konkani Saraswat Community specially in my hometown Mangalore. You can serve it with any normal bananas available in your vicinity too or just as it is. Goes well when served with fresh curds too. 

** Note : I have posted a similar usli before which is labeled as “Spicy Masala Pova Usli”, the recipe is almost same except for small changes. That usli was prepared with poha chutney sort of ground masala with addition of jaggery and tamarind, while here we have used only the sambar powder and coconut simply grated. Do check out the recipe through the common link given below, I assure you all the poha items prepared and posted are simply tasty and awesome and sure to be loved in your home. 

** For "Steamed Nendrabale Kele (Banana)" Recipe, Please follow the link given below … 

** For preparation of “Kadak Adraki Chai/Strong Ginger Tea” Recipe, Please follow the link given below … 

** For "Kanda Poha/Onion Poha" also prepared using red poha recipe, please check the link given below …. 

** If you want to have more options or want to check out on more "Poha/ Pova/Avalakki/Beaten Rice" Recipes please use the search option or the label section in the blog, or you can check through the link given below too, wherein you will find the list of dishes in a row …. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You …. 

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