“Patal Pova Usli (Seasoned Thin Beaten Rice)”… a simple~ easy~ tasty dish from GSB Konkani Saraswat Cuisine often prepared to be served either for breakfast or as an evening snack or when guests drop in unannounced … usually served in combo with bajo, buns, any dhanya upkari etc. though, I must confess it tastes equally good served fresh and steaming hot as it is too … Yummilicious …..
** Almost every Indian, residing in any part of the world is well versed with pova (poha/ avalakki/ beaten rice) and have their own method of preparing them that of which their family prefers. Thick/ thin/ medium textured poha (beaten rice) is available in almost every Indian stores. While both thin and thick textured poha tempered or with masala taste equally good the difference lies in preparation method.
** While the thin textured poha is rinsed under running water in a stainless steel fine holed sieve and allowed to rest for sometime so as to soften the texture, the masala ones are simply prepared by adding to the thin textured poha the coarsely ground masala and mixing well with hand. The crisp texture of poha with masala referred to as pova chutney by GSB's tastes excellent and is also a must try if you never have.
** Thin textured poha was tricky and during initial days of cooking after marriage I goofed a lot and most of the time ended up with mushy poha. I learnt this trick from a relative of mine when I had been to her place and saw her preparing it easily and quickly. All she did was added the needed amount of poha in a wide mouthed vessel, kept mixing well sprinkling water little by little water until the desired texture was obtained.
** Once I learned this method there was no looking back and now despite 3 decades I still follow this method, thanks to Shenoy aunty. You may have your own method, if not and like me you too end up with excess water in poha which spoils the usli turning it into a mess then do follow this recipe carefully, and you will be astonished at how easy it really is. Life is always a learning process at all ages, so do not hesitate to try.
** Here is my simple recipe for “Patal Pova Usli (Seasoned Thin Beaten Rice)”… which I learnt from my Aunt; do try it, tastes awesome …
** Ingredients :
Patal Povu/ Patla Poha/ Avalakki/ Thin white Beaten Rice : 250 gms (Approx)
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Urad Dal/ Black Gram Dal : 1 tblsp
Mustard Seeds/ Rai/ Sasam :1 tsp
Green Chilly/ Tarni Mirsanga/ Hari mirchi : 4-5 cut lengthwise
Hing/ Asafoetida Powder : ½ - 1 tsp (depending on aroma)
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Dry Red Chilly/ Byadgi Mirchi : 1-2 (Optional, I have not added)
Table Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela/ Tengina Yenne : 2-3 tblsp
** Pick, clean Patal povu/ thin beaten rice and add it into a large wide bowl. Now keep sprinkling handful of water little by little to the poha while you keep mixing it well with your hands to get an even crumbled texture.
** Be careful and sprinkle the water evenly on the top surface for mixing and at no point should you add more in some place which will then soften the poha to excess. Lastly add salt to taste in bowl with little bit of water, mix well and sprinkle all over the poha and mix well. Now it is ready to be tempered and heated.
** Note : At times sprinkling salt as it is and mixing allows it to rest in some places without mixing it evenly through out the usli and is unpleasant to eat when suddenly a spoon of usli turns out too saltly in mouth especially with thin poha. Adding salt to water, mixing and then adding to the poha distributes it evenly without resting in pockets, so do try this method for patal pova/ thin textured beaten rice dishes.
** In a thick bottomed kadai/ pan, add coconut oil, when hot lower the heat to medium and add urad dal and fry, when the colour changes to slightly brown add mustard seeds, when it begins to splutter add in green chillies cut lengthwise (plus or minus depending on individual taste), curry leaves, hing powder and mix well.
** Note : Coconut Oil is used largely for tempering by most GSB's for generations and is still a method followed. It is not only healthy but also aromatic and turns the dish tastier. If you are still hesitant you may chose any oil of your choice, however, before your shun, I suggest you try it a few times and I am sure you will find it beneficial.
** Lower the heat and add half of the prepared and kept pova/ beaten rice and mix well with the tempering. Then add rest of the poha and mix all together until evenly mixed. Cover with tight dome shaped lid and let cook on its own steam for 5-7 minutes while mixing it in between a few times to avoid it being burnt at the bottom of the kadai.
** Note : If you find the poha too dry, you can sprinkle some more water and once again mix well and continue to cook, however be careful.
** When almost done, open the lid, add the coconut gratings, gently mix all the ingredients well. Once again, cover with the lid and let cook for another 2-3 minutes or until soft and done. Do keep an keen watch on cooking procedure and check in between, mixing it well if necessary to avoid it sticking to the bottom and turning crisp.
** Note : Addition of fresh coconut gratings certainly makes the pova usli much more tastier. However, due to changing times we have come to an era where people are more health conscious and hesitant to use them frequently. Though I recommend a little bit garnishing if not as much as mentioned, I would also like to say that you can forgo addition of the same too. I am sharing above a collage of two pictures with reference to addition of coconut gratings and without, when served hot, only a minute difference remains in taste, that's it, so please go ahead and try out any way that suits you.
** If need be and if there is dent on the handle of dome shaped lid used to cover while cooking add a few teaspoon of water in it this will also help in retaining the moisture within the kadai and allowing proper steam for cooking procedure. The poha should be thoroughly cooked to avoid turning rancid on resting for more time if need be.
** “Patal Pova Usli (Seasoned Thin Beaten Rice)” is done and ready to be served. Always serve pova usli fresh and hot for breakfast or as an evening snack as is your preference for best of taste. Do try this simple and easy to prepared snack and enjoy with your family and friends. Always see to it that you stock patla poha/ thin beaten rice in your kitchen so that you can always prepare and serve something healthy to your family/ children for those in between hunger pangs especially during holidays.
** Though these days nobody visits others people home unannounced or without prior intimation there are times when we all have faced some unexpected guests. Plz. do not reach out for biscuits or other snacks to be served to near and dear ones unless off course they are in a hurry. Just go ahead and prepare this healthy snack and serve them with some tea/ coffee/ sharbat and you will notice beaming faces. One should always remember that how we treat others is how we get treated, so be happy, spread happiness.
** By clicking on to the common link shared below, you will have access to all “Pova Usli” recipes that will be shared in the blog …
** My Personal Note : This post has been updated so as to maintain a standard pattern throughout the Blog. The post has also been written in detail with some notes, tips and thoughts of my own while the recipe remains the same. After a decade of blogging I found it necessary to do so. Thanking each one of you for your continuous support without which it would not have been possible.
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