Poha, or Pohe, a glorious food made by steaming and rolling rice to produce a flattened version of rice. It is very popular in South India, Maharashtria and Konkan regions of India. It also forms the basis of great snacks for those times when you just need to graze on something rather than have a full meal.
There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, you want to use a white, thick poha, it gives a better result. Medium can also be used.
This dish can be used for either breakfast or snack. It is a quick, no-cook dish, except for the tadka. Because it is a cold dish it is perfect for our Summers. It takes less than half an hour to make, and you can make it in just 5 mins if you presoak the poha and tamarind, and drain the poha.
This recipe is for two people but you can scale it up for more. Poha is one of the great undiscovered ingredients outside of India. I hope that you enjoy this dish.
Kolache Poha | Flattened Rice with Coconut, Tamarind and Jaggery
For 2 people, take a half cup of thick poha (jada poha) and soak it in a cup of water for 10 minutes. Drain it for 30 minutes, or press hard into the strainer to remove all water.
You can use thin poha (patal poha), and in this case, no soaking is required, but use more, a cup to a cup and a half.
Now take 1 or 2 green chillies and chop finely, or use your home made chilli paste. Put aside for the tadka.
Soak a tablespoons of tamarind in hot water for 20 mins, strain and force the pulp through the strainer. Don’t use too much water, just enough to cover the tamarind.
Mix some salt to taste, a tspn of the tamarind pulp, a Tblspn of jaggery and a cup of coconut milk. Stir well to dissolve the jaggery. Taste, and adjust for sweetness and sourness. It has to be sweet and sour to taste.
Make a tadka with a tspn ghee with 1/4 tspn black mustard seeds, 1/2 tspn cumin seeds, the chillies, a stalk of curry leaves, and a pinch of asafoetida. Pour into the coconut milk mix.
Divide the drained poha into two bowls and pour the coconut milk mixture around the poha. You can garnish with green coriander leaves or tiny curry leaves.
I hope you enjoy! It is delicious!
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