"Spicy Masala Pova Usli" ... No this is not our regular pova chutney but pova usli prepared with the addition of sambar masala powder using thick poha (poha/beaten rice)... Simple but a tasty dish ... You can also add finely chopped onions, I did not ... Yumz ......
** There are times when you just want to keep things simple in kitchen and attend to other works that have been seeking attention. For the last few weeks, I simply do not have the time to do much of cooking as I have taken upon the mundane task of clearing the clutter from both office as well as home. Things have been piling up and it has been a total mess for some time now. I have given away loads of plastic after the government declared plastic ban though shortly it has been given some time exemption. I completely agree that plastic is becoming a nuisance for world environment and one should if not totally at least curtail the use of the same. I wish the action were taken on long back so that we would never purchased so many beautiful plastic items which now will have to be disposed. Added to the agony is the replacement of new wares in other makes that are Eco friendly. Well I doubt if I can dispose everything, but yes, I have stopped buying them and curtailed their use to the maximum. Do join the movement and try to avoid plastic dishes etc. as much as possible; it is our moral duty to pass on a beautiful world to coming generations.
** Coming to Poha / Pova / Beaten Rice is a very common and easily prepared dish all round the country. Two types of poha are available on the thin variety while the other is smaller and thicker in size. We even get brown rice poha, Items of which has also been added in before in this blog. The poha can be 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 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. This is one item that is always in stock in my home as it can be prepared in a jiffy when in hurry or if you reach home late or even if unexpected guest drop in.
** Previously I posted poha prepared in the famous Chitranna style where raw mangoes are used along with coconut that is 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. Then, I prepared a very new one, Kothimbir Poha/Coriander Pova in which I gave a twist by using coriander leaves coarsely ground with coconut, chilies etc. and the result was a lovely green colored poha with full on flavor of coriander leaves. That particular recipe was a hit in all the food groups I posted and won me lots of appreciation. This time round I have prepared spicy masala poha with the addition of sambar powder, however, this dish is a very old one in my home and often prepared. Somehow, it never got posted and remained in draft mode for over a year now. So here is the simple recipe for all of you, do try it out and enjoy with your family and friends.
** Here is the simple "Spicy Masala Pova Usli" Recipe …. My Style …
** Put 250 gms of thick poha / jada poha in a colander and rinse under running tap water till all the poha has well been rinsed. Allow the water to be drained and keep this aside for about 20 minutes. There is absolutely no need of soaking the thick poha as it will turn mushy and this one is a better way were you would get beautiful softened 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 for preparing of the usli. 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 2 tblsp of sambar powder, 1 tblsp of grated jaggery, salt to taste and a small marble sized tamarind. Do not add water at all or else the coconut will get ground we want this only crushed coarsely but at the same time mixed in well. Similar to the masala we make for pova chutney (a famous dish amongst Konkani Saraswats). Remove and keep aside.
** In a thick bottomed kadai, add in 2 tblsp of oil / ghee and bring to heat. When hot lower the heat and add in 1 tsp of urad dal, when it changes slightly in color add in 1 tsp of mustard seeds, ½ -1 tsp of hing / asafetida powder, and about 15-18 fresh curry leaves. Fry for a minute.
** Note : I have not added in any onions, but you can add one finely chopped onion after seasoning and fry them before adding the masala. That too tastes great and I have prepared it in that way too.
** Now add in the ground mixture and mix well with the tempering on low heat for 2-3 minutes. Finally add in the prepared and kept poha and mix well gently till all the masala has been mixed with poha. Sprinkle some water if necessary, ie if it is too dry.. Cover with a lid and let cook on slow fire within its own steam. After few minutes remove the lid and mix all the ingredients together again and cover with lid and let cook for some time till the poha has been softened and well heated. All it takes is about 8-10 minutes for the poha / pova to get soft and cooked well.
** "Spicy Masala Pova Usli" is done and ready to be served. Usually this is served topped with finely chopped raw onions if they are not added while cooking. If for some reason you do not want to eat onions on particular day then the same can be relished as it is like I did. You can serve with little bit of curds of sev / farsan too. In my home we relish this as it is or topped with onions and it tastes simply awesome.
** I have given below the link to Kothimbir Poha which I had prepared almost 2 years back and which had become a hit in most of the Konkani food groups. Do go through the same and give it a try it tastes really delicious.
** 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 have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by 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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