Red Rice Poha Two Ways

Poha, despite being a common way of eating rice across the country, is quite undermined. Red rice poha is especially versatile because its toasty flavor lends itself beautifully to savory and sweet preparations alike and is diabetic-friendly as well. Try this pair of dishes for a leisurely Sunday breakfast and wash it down with a lovely cup of chai!

Tamarind Poha

Ingredients:

  • 2 large cups Red Rice Poha
  • 2 small eggplants, cubed
  • 1 tablespoon Sesame Oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon turmeric powder
  • A pinch of asafoetida
  • 4-5 curry leaves
  • 2 tablespoons tamarind water
  • 1 teaspoon sugarcane jaggery
  • 1 teaspoon sambaar powder
  • 1 dried red chili, broken in half
  • 2 tablespoons fresh grated coconut
  • a small handful of fresh coriander, finely chopped

Method:

Heat the oil in a pan. Add the mustard seeds, red chilli, asafoetida, turmeric and curry leaves and saute for a minute. Now, tip in the eggplant and saute briefly. Add the tamarind water, a little salt, and cover for 2-3minutes until the eggplant is almost completely cooked. Meanwhile, wash the poha and drain.  Now, add the jaggery and sambar masala, and mix for a brief minute, allowing the jaggery to melt. Toss the drained poha in this mixture and cover again. Cook on a low flame for 2-3 minutes, checking once to ensure that the poha does not stick to the bottom of the pan. Serve hot with a sprinkling of fresh coconut and fresh coriander.

 

Coconut and Jaggery Poha

Ingredients:

  • 2 large cups Red Rice Poha
  • ½ cup fresh grated coconut
  • ¼ cup sugarcane jaggery
  • 3-4 cloves
  • 2 tablespoons Gir ghee
  • 7-8 cashew halves
  • 7-8 raisins
  • a pinch of salt
  • ½ teaspoon green cardamom powder

Method:

Wash the poha and drain. Heat the ghee in a pan and add the cloves. Saute briefly until fragrant. Next, add the cashews and raisins and fry them until the cashews turn a pale pink. Now, add the coconut and jaggery and mix well. Cover and allow to cook until the jaggery is almost completely melted. Add the drained poha and the cardamom powder and toss. Cover and allow the flavors to mingle over low heat for 2-3 minutes, checking occasionally to ensure that the Poha does not burn. Serve hot.

Shop the recipes here

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