Red Rice Poha
Festive seasons always find my house with some guest or the other. Some stay or some come for breakfast, lunch or dinner. It is always a pleasure to cook something which is friendly to the most exacting pallet. One day as i sat flicking pages of a magazine which was among my treasured things, a yellow slip of paper slipped down. I picked it up and to my pleasure it was in my mother’s handwriting, giving the recipe for Red Rice Poha. My mind went down the memory lane. How in my childhood hood i used to wolf down this lovely dish. My unbound love for this item was quite was famous and my kindly neighbour used to call me whenever she would make it or bring a bowl of this all time favourite dish to my house for my delectation. I used to love it so much that i used to request my mother to make it often. Its lightness and easily digestibility came to my knowledge only later.
Shall we take a quick peek at this wonder red rice pohas nutritional value? This red rice poha is made from the Red rice variety and is traditionally grown in the Uttar Kannada region and is over 100 years old. This variety is contains fibre and bran, unlike the white rice poha from which all the nutrients are washed away while processing. This Poha is thicker variety and also rich in taste. Its high fibre content makes you feel full and contented for a longer period of time and helps in maintaining bowel health, lowers cholesterol, controls blood levels and also helps in weight loss, wow!! Weight loss…now that’s interesting isn’t it? This wonder rice flakes also helps in preventing anaemia because the iron in it carries oxygen to human blood cells. It helps increase metabolism rate also. Now that we are aware of its health benefits, let’s continue in glorifying this dish. Getting back to where I left the tongue and my stomach were more than satisfied by just having the dish. Looking pinkish with pieces of curry leaves coyly peeping out, green chillies providing the necessary spice, and the crisp groundnuts, making it tasty and inviting, it is certainly a dream dish. I love to serve it in the morning for breakfast and give the day a good start. This poha is largely enjoyed in Maharashtra and Gujarat. It is a ‘must’ dish in all eateries, restaurants etc. It is very easy to make, and proves to be a dish which comes handy for any occasions. Unexpected guests, rainy days an apt company for travellers, so on…. No problem!! Poha Zindabad!! It has become very popular all over India, breaking the border and language barriers. Aval upma, Chivda, Rice flakes savoury it does enjoy many names. Besides being tasty, it is a nutritious dish.
2 Cups Red Rice Poha
¼ cup of peanuts
1 large onion, finely chopped
2-3 green chillies, chopped /slit
1 teaspoon mustard seeds
1 sprig curry leaves
1 teaspoon sugar
1 ½ tablespoon lemon juice
Salt to taste
Coriander leaves for garnishing
Sev for garnishing
2 Tablespoon oil
Fresh grated coconut ( I haven’t added though)
Clean and wash Red Rice poha. Soak it for a minute along with little salt. Strain and keep aside.
In a pan or kadai, heat oil. Add mustard seeds and allow it to crackle. Add Curry leaves and chillies. Fry for few seconds.
Add Peanuts and fry until it’s golden in colour and doesn’t get burnt.
Add onions and sauté till they turn soft and pink.
Add salt, turmeric and lemon juice. Mix well. Cook for 30 seconds.
Add Poha and toss well. Add sugar and mix.
Cook for few seconds only. Poha is ready.
Garnish with coriander leaves, sev and grated coconut.