“Vatana- Kanda- Batata Poha (Pova)/ Green Peas- Onion- Potato Spiced Beaten Rice” … kanda/ batata poha is one of the most famous Maharashtrian breakfast item served almost in all homes … a healthy quick fix meal that can be served any time of the day and is loved by all … green peas are in season, do try out this simple variation of spiced poha and enjoy your breakfast … yummilicious …
** I have shared many varieties of Poha/ Beaten Rice dishes and here is another one that is similar except for addition of seasonal fresh green peas that are available in plenty. A common and easily prepared dish from the state of Maharashtra, which is now famous almost all round the world. Poha/ Pova/ Beaten Rice/ Avalakki is easily prepared dish that is either kept simple spiced or with inclusion of masala or with inclusion of different veggies as is it famous now for, so you have plenty options to try from.
** GSB Konkani Saraswat Cuisine includes a long list of poha recipes, be it simple poha usli or pova chutney (with masala). Each region has their own variation like kanda poha, batata poha, Indori poha, masala poha etc. I have written a lot about poha/ beaten rice and the various preparations I prepare many times, so anything more will be only repetition. I am sharing a common link to all the poha recipes in my Blog. Do check out the same if you need more details and new varieties of preparations.
** Here is my simple recipe of “Vatana- Kanda- Batata Poha (Pova)/ Green Peas- Onion- Potato Spiced Beaten Rice” .... My Style ….
** Ingredients :
Poha/ Jada poha/ Thick Beaten Rice/ Avalakki : 250 gms
Fresh Green Peas/ Vatana : 1 cup
Potato/ Batato/ Aloo : 1 large sized
Onion/ Piyavu/ Kanda : 1 large sized
Sugar/ Shakkar/ Sakkara : just a pinch (optional)
Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 6-8
Adrak/ Ginger/ Alle’ : 1 inch piece
Lemon/ Limbiyo : 1 medium sized
Coriander leaves/ Dhania/ Kottambari Pallo : ¼ cup
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Ghee/ Toop : 1 tblsp
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Haldi/ Turmeric Powder : 1 tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12
** Add thick poha/ beaten rice in 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 be 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.
** Peel the skin and chop onion/ piyavu to fine pieces and keep it aside. Shell and collect the green peas/ vatana, wash, drain and keep it aside read. Also peel the outer skin and cut potato/ batato to ½ inch sized cubes and soak in water to avoid discoloration. All three should be kept separately ready before you start cooking.
** Add green peas in a microwave safe glassware bowl with 2 tblsp of water and microwave on high for 2 minutes only. Now add the potato cubes, mix well, add another 2-3 tblsp of water and microwave on high for another 2 minutes. Mix well and microwave for another minute. Check to see if done, only if not cooked to 90% continue cooking for another minute or until done at intervals of 1 minute.
** Note : I always use microwave method for best and perfect results of cooking these veggie when I need to add them to upma/ usli etc. If for any reason you do not want to do so you can follow the same method in a vessel kadai and cook too. Just add a few more tablespoons of water while doing so and it will cook perfectly. Use minimum amount of water for cooking and see to it that there is no water left when done.
** In a thick bottomed kadai/ pan, add both ghee and oil together and bring to heat. Add mustard seeds, when they begin to splutter, lower the heat and add jeera, grated ginger, curry leaves, haldi, hing powder, green chillies cut to pieces or cut lengthwise and fry for a few seconds. Add finely chopped onions and fry until soft ie it turns translucent. Now add the cooked green peas- potatoes and mix well. Cover and cook on low heat for 2-3 minutes until all the ingredients have blended well.
** Check and cook until there are no 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. Add in a pinch of sugar (optional), salt to taste and mix well. Now add in half of the rinsed and kept poha and mix all gently with a spatula and then add in the remaining poha and mix well taking care to see that all ingredients are evenly mixed. Cover and let cook on low heat stirring in between a few times only, this takes about 8-10 minutes.
** Note : Mix the ingredients lightly WITHOUT adding pressure while stirring or else the poha may crumble. In case at any 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.
** Note : Addition of sugar is optional, I often do not add it to poha. However, in traditional kanda poha recipes a pinch of sugar is always added as it is believed to enhance the taste of the dish, you may do so if desired only.
** When the poha has turned soft and perfectly done add freshly squeezed lemon juice and give a good mix to infuse it evenly. Lastly add the finely chopped fresh coriander leaves/ kottambari pallo, give a good mix, remove immediately from heat and keep it aside covered for 5-7 minutes for flavors to be infused.
** Note : You can add in a handful of roasted or fried groundnuts/ peanuts or cashew nuts/ kajjubi if desired too, tastes great.
** “Vatana- Kanda- Batata Poha (Pova)/ Green Peas- Onion- Potato Spiced Beaten Rice” is done and ready to be served. Tastes best served hot, freshly prepared as it loses on taste when cold. This is a spiced poha with the goodness of fresh green peas/ vatana that adds on some crunch and the addition of potatoes softens it, while the onions add on additional flavor to the dish. There is no need of any accompaniment as it has all the flavors and veggies included and is a one in all dish, however if you still prefer you can relish it with some raita/ curds, pickle, chutney etc. You can also add on any other fried bajia/ bajo or any other dish you prefer to serve along with it too.
** We GSB Konkani Saraswats have a habit of serving upma, usli, poha etc. with steamed Nendrabale Kele/ South Indian Bananas and it tastes wonderful when served together making it a complete meal of its own, that tastes awesome. My family and friends loved this combo very much, so just try it, when fresh peas are season. 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. I kept it simple and served it as it is with steaming hot Adraki Ellaichi Chai/ Ginger Cardamom Tea for breakfast and it really was really tummy full and was relished and enjoyed by all.
** I am sharing a common link below for a variety of “Poha/Pova/Beaten Rice” dishes shared in my Blog, do browse through the same for more options and try them out in leisure and enjoy with your family and friends ….
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