"NO (Onion- Garlic) Spicy Masala Mattar Poha" served with cabbage- radish- beetroot- bondi raita ... poha/ beaten rice is a quick fix meal that can be served any time of the day … green peas are still in season, do try out this simple spiced dish for meal and enjoy it with some raita/ curds, tastes awesome … yummilicious …
** Poha/ Pova/ Beaten Rice/ Avalakki is a very common and easily prepared dish either kept simple spiced or with inclusion of masala. GSB Konkani Saraswat Cuisine includes a long list of variety of preparation of poha methods, be it simple poha usli or pova chutney (with masala). Poha is more famous almost all round the country and each region has their own variation like kanda poha, batata poha, Indori poha etc.
** I often prepare hara masala poha, which I have already shared in my Blog almost 8 years back. This masala poha too is almost similar except for a few variations and with inclusion of fresh green peas/ matter/ vatana that are still in season now. There are many easier, traditional, delicious dishes included in the Blog, which you may browse through in leisure and try whenever possible, do remember to give me a feedback.
** Here is my own recipe for "NO (Onion- Garlic) Spicy Masala Mattar Poha"... my style, do try it and enjoy with plain curds or raita ....
** Ingredients :
Poha/ Jada poha/ Thick Beaten Rice/ Avalakki : 250 gms
Fresh Green Peas/ Vatana : 1.5 cups
Coconut/ Soyi/ Nariyal : ½ cup freshly grated.
Lemon/ Limbiyo : 1 medium sized
Sugar/ Shakkar/ Sakkara : ¼ tsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coriander leaves/ Dhania/ Kottambari Pallo : 1 cup
Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 6-8
Adrak/ Ginger/ Alle’ : 1 inch piece
Curry Leaves/ Kadipatta/ Karbevu : 10-12
Haldi/ Turmeric Powder : 1 tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
** For Tempering/ Tadka/ Pannaka :
Ghee/ Toop : 1 tblsp
Oil/ Tel/ Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12
Cashew Nuts/ Kabjjubi/ Kaaju : ¼ cup
** Add thick poha/ beaten rice into a colander and rinse under running water for 2- 3 minutes. Take care to see that all of the poha is rinsed equally by shaking the colander a few times, which allows water to reach well within. Keep it aside and 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 some, as 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.
** Masala to be Ground : Add coriander leaves, green chilies, ginger, curry leaves, haldi powder, hing powder into mixer grinder and grind to a coarse but evenly ground paste. Do not add water while grinding, remove and keep it ready.
** Wash and add the green peas/ vatana into a stainless steel vessel with little bit of water and cook until 90% done. I cooked them for 4 minutes in microwave, which always gives perfect results. Remove and keep this aside ready.
** Note : Use minimum, just needed amount of water for cooking green peas and see to it that when cooked and done there is no water left.
** In a thick bottomed kadai/ pan, add ghee and oil together and bring to heat. When hot lower the heat and add cashew nuts halved and fry on medium heat evenly to a light brown color, remove and keep it aside to be added on later.
** Now in the same kadai add mustard seeds and when they begin to splutter, lower the heat and add jeera, curry leaves and fry for a minute. Now add in the ground coriander- chilly paste and fry for 1-2 minutes on low heat.
** Add cooked green peas, salt to taste and mix well. Cook on low heat for a few minutes to remove any traces of extra water if any. It is very important to keep this mixture moisture free or else the poha when added will turn soggy.
** Now add in half of the rinsed and kept poha and mix all gently with a spatula. Then add in the remaining poha and mix all together gently taking care to see that all ingredients ie the masala etc. have been well and evenly mixed.
** Cover and let cook on low heat stirring in between a few times only, this takes about 8-10 minutes. In case at this point if you find that the poha has turned brittle and not soft, sprinkle some water, mix well and cook covered.
** Note : If the process of rinsing poha has been done properly you will not need to sprinkle water and will get perfect soft poha when done. Again, do not allow to rest the rinsed poha for more than 20 minutes which may dry it out.
** Add coconut gratings, sugar and mix well, cover and let cook for 3-4 minutes only. Lastly add freshly squeezed lemon juice and give a good mix to the poha. Remove immediately and keep it aside covered for 5 minutes for flavors to be infused.
** "NO (Onion- Garlic) Spicy Masala Mattar Poha" is done and ready to be served. This is a spiced masala poha with the goodness of fresh green peas/ vatana that adds on some crunch and the addition of fresh coconut gives that extra sweetness to the poha. In all a wonderful spiced masala poha that tastes best served with plain curds or any veggie raita or coconut chutney of your choice.
** I served it with Cabbage- Radish- Beetroot- Boondi Raita, a salad with addition of curds and spiced seasoning and it tasted wonderful. My family and friends loved this combo very much, so just give it a try, when fresh peas are season. Again, children are always fussy about eating normal poha or for that matter most of the dishes prepared at home, but usually love green peas, so they are sure to love this flavorful dish.
** For "Cabbage- Radish- Beetroot- Boondi Raita" Recipe, please follow the link given below, it tastes awesome served with this poha ...
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