Kothimbir Poha/ Dhania Pova/ Coriander Beaten Rice.

"Kothimbir Poha/ Dhania Pova/ Coriander Beaten Rice" ... it is always a pleasure to prepared our own traditional dishes giving slight twists especially when they turn out much more tastier ... for a changed tried our own masala poha by adding spiced coriander masala ... Yummilicious ... 

** Poha/ Pova/ Beaten Rice/ Avalakki 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. Our own GSB Konkani Saraswat Cuisine includes a long list of variety of preparation methods, be it simple poha usli or pova chutney (with masala). Poha is more famous is southern parts of India as well as in the state of Maharashtra. Each region has their own famous variation of poha recipes like kanda poha and batata poha from Maharashtra State that is world famous. 

** We GSB'ss prepare many dishes with poha and I must mention here that for our community it plays an important role in preparation of Naivedyam/ Prasadam during festivals. It is also accepted to be eaten as upavas/ fasting food except of Ekadashi days wherein any type of rice or rice products are prohibited. I won’t run into the details of each item prepared here as you will find them in the Blog if search option is used. However, I must mention that I love trying out variations while preparing dishes by giving them small twists from otherwise traditional methods usually followed.. 

** Even the simple poha/ beaten rice/ avalakki can be prepared making some changes by adding any veggies or masalas etc. which I have shared in plenty. The same can be prepared as a binding to certain dishes like cutlets, tikkis etc. Previously I posted poha prepared in the all time famous Chitranna style where raw mangoes are used along with coconut and ground to a coarse paste. Then there were some prepared with veggies like carrot etc. You can also roast is slightly, then grind it to a fine powder and use it as a coating for frying both vegetarian and non- vegetarian fried dishes. 

** Today I prepared simple spiced hara masala style poha by using coriander leaves coarsely ground with coconut, chilies etc. and the result was a lovely green colored poha with full on flavour of coriander leaves/ dhania/ kottambari pallo. This recipe is very easy to prepare and can be prepared in a jiffy if you have grated fresh coconut and coriander leaves ready whenever unexpected guest come home. Here is my simple recipe for this delicious dish, that is sure to be appreciated by your family and friends when you prepare and share it with them. Go ahead and enjoy this flavoured poha.

** Here is my own recipe for "Kothimbir Poha/ Dhania Pova/ Coriander Beaten Rice" ... my style, simple, easy, tasty, try it ....

** Add 250 gms of thick poha/ jada poha/ thick beaten rice/ avalakki into a colander and rinse under running water for 2- 3 minutes. Take care to see that all of the poha gets rinsed equally by shaking the colander a few times, which allows water to reach well withi. Allow the water to get completely drained by keeping it aside for about 20 minutes. 

** Note : There is absolutely no need of soaking the poha in water as followed by name, sometimes that method turns poha soggy. 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. When done just separate it with the help of fork gently before adding it on while preparing the dishes, that's all, try it, sure to love this method.

** For the coarsely ground masala : Add 1 cup of freshly grated coconut/ soyi/ nariyal into a mixer grinder along with 3 cups of coriander leaves (dhania/ kottambari pallo/ kottambari soppu), 6– 8 less spicy green chilies (hari mirchi/ tarni mirsanga) cut to pieces and 1/2 inch pieces of chopped ginger (alle'/ adrak Optional) and grind to a coarse paste without adding water. Remove and keep this ready aside.

** Note : Do not add in any water while grinding or else the coconut will get ground  which is not what we want here, we just need ingredients crushed coarsely but at the same time the leaves and chilies should have been ground. Check out the picture enclosed in collage for a fair idea of required texture. 

** In a thick bottomed kadai/ pan, add in 3-4 tblsp of ghee/ toop and bring to heat. When hot lower the heat and add in a handful of cashew nuts (kajjubbi/ kaju) and fry on medium heat evenly to a light brown color. Now add 1 tblsp of jeera (cumin seeds), 1 tsp mustard seeds (rai/ sasam), 1 tsp hing (asfoeita) powder, ½ tsp haldi (turmeric) powder, 10-12 fresh curry leaves (kadipatta/ karbevu) and fry for a minute.

** Now add in the rinsed and kept poha along with salt (namak/ meeta) to taste and mix all gently with a spatula. Sprinkle some water if necessary only. Cover with a lid and let cook on slow fire stirring in between a few times only. When the poha has been well heated add in the coarsely ground masala and mix well taking care to see that the masala has evenly coated all of the poha very well. 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 (nimboo/ limbiyo) and give a good mix to the poha. Add handful of fresh finely chopped coriander leaves (kottambari pallo/ dhania) and remove from heat. Give a good mix once again to loosen the hot poha so that it does not get mushy when settled. Keep the prepared dhania poha covered aside for 5-10 minutes for the flavours to seeped in well. 

** "Kothimbir Poha/ Dhania Pova/ Coriander Beaten Rice" is done and ready to be served. This is a spiced masala poha that really does not need any accompaniment as such to be served with. Tastes best served hot as it is or you may serve it with any Chutney/ Raita or curds as accompaniment as per your choice. I must confess that it tastes wonderful when served with plain curds which is how I served this delicious masala poha. My family and friends loved it very much, so just give it a try, I am sure children who are otherwise fussy about eating normal poha dishes will love this one too.