"Nuchi Panna (Seasoned Coconut Rice) with Methi Palle' Upkari (Fenugreek Leaves Stir Fry) and Curds" ... Usually Nuchi is prepared out of leftover rice, but that hardly happens in my home as I cook only that much how much is necessary, so whenever we desire to relish this awesome coconut flavored rice I prepare it out of freshly prepared rice ... Just added on some methi leaves upkari and some curds ... My simple lunch for the day is done ... Yummilicious ...
** Nuchi Panna ie seasoned/tempered rice with coconut is an age old dish prepared in most Konkani Saraswat homes with leftover rice. It has always been the tradition or should I say habit and advice for generations from our ancestors not to waste food. Food is considered holy and they never shunned it in any manner, in fact they developed in us the habit of offering prayers to food served before consuming the same thanking God for our food. They encouraged us to take small servings and take repeat helpings as many times as we wanted, but not to get served all at once and then leave it on in the plate. It was always considered ill mannered to do so. They always turned out the leftover food into something new and appealing and served them as snack or tiffin which would be relished without a murmur. Time and time again our elders and our government too have been advising us to stop wastage of food. Gravies and other curries would be heated and consumed for dinner or during the next meal, but cooked plain rice that was the staple food always faced problem.
** There was no refrigeration facilities those days so cooked rice faced a major problem. But knowing our ancestors they did not cook them in bulk and always kept cooking fresh ones as and when necessary. But during holidays or when guests or even during small functions or festive days they faced the problem of leftover rice as they had to them cook them in bulk lest guest leave their homes dissatisfied. They put the left over rice in mud pots with cool strained fresh well water and covered them with a tight lid or at times covering them with cloth and tying a thread around tightly to stop aeration. By doing so the rice would remain well for at least another 6-8 hours. They either cooked it again and prepared porridge / peja / kanji etc. or ground them into smooth paste and added on some finely chopped chillies, onions, masalas etc. and sun-dried them on a cloth by adding on a spoonful at equidistant. Once completely crsip dried for about 2-3 days, it could be stored and deep fried and served. Yes the Konkani name for this is Vodi, in English Fryums I guess, and called sandige in kannada, the same that they prepared and filled in huge dabbas/boxes during summer.
** There were many other methods and dishes they churned out of all leftovers, which I am making a study off and will add on as and when I come across them or get them from grannies, reliable sources and books. Coming to Nuchi, the leftover rice was turned into a lovely dish that children loved to eat when they came home from school or playtime as they were always hungry after walking back from schools, those days children did a lot of running around helping families in their errands. A simple dish, that was prepared by addition of freshly grated coconut and then seasoned / tempered with mustard, urad dal, methi seeds, red chillies, green chillies, curry leaves and hing. It was reheated on slow heat to see to it that it was warmed well and any properties of unhealthiness in it could be warded off. This did not need any accompaniment and could be just relished as it is. My mother too prepared this a lot whenever there was leftover rice as all of us siblings loved it. The present generations may or may not have come across this dish as now families have turned nuclear and again only that much is cooked how much is necessary and nothing much is leftover or even if it has it is given often to the needy which again is a noble cause to do.
** But for all those who do not know of this dish, I have already posted this dish before, but those days being new to blogging I just shared the recipe and never wrote down the details. It was only when friends suggested that I write about food too like how I do on some other issues that I decided to do so. It is a pleasure to share information that I know of. I may not be always right, as different regions, communities have different culture and habits handed down centuries. I can only write about what I saw, heard, read and experienced of. So if I have left off something it is never intentional, it might have lapsed from my memory or I may not be knowing of the same. I am sharing the link to “Nuchi Panna”, and request you please click on the link below for the same, after all there is no point of writing the same all over again. But yes, I have to share an important note here, this nuchi is not prepared out of leftover rice, as in my home there hardly ever remains rice as I cook only that much how much is necessary. The dish is so appealing to me that I cook rice fresh and prepare the same, which you can do too. In fact preparation from fresh rice is an healthier option to leftover. Do try this and enjoy with your family and friends. You can serve it s it is or with some bhaji, pickle or curds.
** For the “Nuchi Panna / Podnichi Bhaat / Seasoned Coconut Rice” Recipe, Please follow the link given below …..
** If you also want to check up on the “Fresh Methi Leaves Upkari” Recipe, that is served in the picture above, please follow the link given below ….
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Thanks.