“Red Thick Pova Usli (Seasoned Thick Beaten Rice)”… pova usli is a simple, healthy, tasty and easy to prepare breakfast item from GSB Konkani Saraswat Cuisine … while you can serve this for best of taste in combo with bajo, buns, upkari prepared with pulses etc. I must confess it tastes equally good served steaming hot as it is too … try it, tastes awesome ... Yummilicious ...
** The preparation of Red Pova (Beaten Rice) Usli is similar to normal white pova usli often prepared in almost every home. Here the red poha used is thicker version and though thinner quality one’s are available, I have not come across it yet here in Mumbai. As for red poha, it is easily available now online or you can purchase it in most of the super markets also. The difference between red and white poha is while the red poha is prepared from red unpolished rice, the white one is prepared from white rice and the extra white shine sometimes seen in some poha is believed to be a food bleach, considering these aspects the red one’s surely are much healthier than the white ones.
** All Indians, in any part of the world are well versed with pova (avalakki/ beaten rice) and have their own method of preparing them that of which their family prefers. Many dishes can be prepared similar to the one’s prepared by ordinary white poha and for my first post of red poha, I have kept it simple usli item often prepared for breakfast or tiffin. This is very nutritious and good for all people of all age in general. I have shared plenty of pova usli posts before as it is not only easy to prepare but is also my hubby’s favorite breakfast dish. I am sharing a common link to all poha usli recipes shared in the blog for easy access, it includes both white and red poha dishes, do browse through.
** In these times of hectic lifestyle all of us need to plan our meals ahead for a smooth functioning of activities involved in preparations of dishes at home. It is always advisable to stock up on pova as it is a blessing in disguise when it comes to emergencies. As it hardly takes time to prepare, say about 25-30 minutes in all it comes in handy when unannounced guest, hungry children or when in hurry you need a quick fix healthy dish. In my home, we love this simple non-fussy pova usli and I am sure your family will too. Do try them, you can include veggies to make it healthier, so can you red ground masala or powder masala for a spicier version, most of which are included in the Blog.
** Here is my recipe for “Red Thick Pova Usli (Seasoned Thick Beaten Rice)”… my style … do try it, tastes awesome …
** Ingredients :
Thick Red Pova/ (Jada Poha/ Dappa Avalakki/ Thick Red Beaten Rice) : 250 gms (Approx)
Grounds Nuts/ (kadlo/ Shengdana/ Peanuts : handful
Coconut/ Soyi/ Nariyal : ¼- ½ cup freshly grated.
Urad Dal/ Black Gram Dal : 1 tblsp
Mustard Seeds/ Rai/ Sasam :1 tsp
Green Chilly/ Tarni Mirsanga/ Hari mirchi : 4-6 cut lengthwise
Ginger/ Adrak/ Alle’ : ¼ inch grated
Hinga Uddaka / Water prepared out of Asafoetida in gummy form : 1 tblsp
(Check how to prepare hinga uddaka at the bottom of this recipe)
OR
Hing/ Asafoetida Powder : ½ - 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones
Table Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela/ Tengina Yenne : 2-3 tblsp
** Pick, clean and sieve in a colander thick red pova (jada poha/ thick red beaten rice). Now using the same colander with poha in it, rinse under running water for about 1-2 minutes taking care to see that all of the poha has been well rinsed and is thoroughly wet (absolute a important and necessary step to be followed).
** Shake well to drain excess water and keep it aside to rest for about 15-20 minutes, in the same sieve, this helps in getting perfectly softened poha for preparing soft textured usli/ upma. Just before tempering, shake the colander lightly and loosen the poha so that it separates well. You can also use a fork to fluff it up a bit and keep it ready aside, this is the best method to be followed for perfect pova usli.
** Note : Please do not soak poha in water as it may turn out soggy and mushy, losing its texture completely. The little water that remains on the poha/ beaten rice while rinsing and then left to drain is sufficient for the poha to absorb in and soften. This is the method which I have always followed for perfect usli.
** In a thick bottomed kadai/ pan, add coconut oil (or any other edible oil you use), when hot lower the heat to medium, add ground nuts and fry until 80% done. Add mustard seeds, urad dal, green chillies cut lengthwise, hing powder (if adding powder), grated ginger, curry leaves and fry all together until the grounds nuts and urad dal are evenly browned and done. Do not over fry or burn any ingredient.
** Note : Addition of ground nuts is optional and traditional recipe does not include them, you can skip them if desired (individual choice). However, I love adding them sometimes as they are good source of protein and healthy when consumed in limits. They do add on lovely crunch which in my home we love a lot.
** Note : You can use roasted ground nuts too, I always microwave and stock them in my fridge as they fall in handy and is a healthier choice too, as it cuts down on oil consumption. If adding roasted ones then first add mustard seeds- urad dal and when fried add ground nuts, along with other ingredients ... rest method remains same..
** Lower the heat and add half of the pova/ poha kept in colander into the kadai and mix well with the tempering. Now add salt to taste, hing uddaka (water prepared out of Asafoetida in gummy form) if using and mix well. Then add rest of the poha from colander and mix all together until evenly mixed. Sprinkle some water and once again mix well, cover with tight 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 : While adding Hing (Asafoetida) add EITHER in powder form or the prepared uddaka (water) prepared using gummy one’s, at no point should you add them both. Both of them should be added as mentioned in the recipe.
** Open the lid, add the coconut gratings and gently mix all the ingredients well. Once again, cover with the lid and let cook for another 4-5 minutes or until soft and done. Mixing it well in between a few times throughout the process of cooking will help in avoiding it sticking to the bottom of the kadai, so, do watch out. The poha/ pova usli should be thoroughly heated to avoid it turning rancid. If you find that the pova is drying out a lot, then you can sprinkle some water as is necessary and mix well.
** “Red Thick Pova Usli (Seasoned Thick Beaten Rice)” is done and ready to be served for breakfast or as a snack/ tiffin as is your choice. Be it pova usli or kanda poha, both are excellent choices to be included in your diet routines as even the nutritionists these days have begun to recommend them while our ancestors always insisted on serving it as a evening snack, as being a joint family morning breakfast items were usually Idly, dosa, shevai etc. Do try this simple dish and enjoy with your family.The next time your family is hungry or you have unexpected guests, do not reach out for 2 minute noodles or quick home delivery, this pova usli will surprise you by taking up the same time as otherwise of waiting, with added bonus of a healthy dish for all, after all health is wealth.
** Note : Some add a small pinch of sugar while preparing the usli, I do not. If desired you should add it along with the poha while adding the salt itself and mix it well, cover and let cook, rest method same as mentioned.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** I am sharing a common link to all “Pova Usli” recipes shared in the blog before, you may browse through and try them out too …
No comments:
Post a Comment
Thanks.