Konkani Poha

Posted on Updated on

About Poha Upkari (Konkani Poha)

Ready konkani special poha

Beaten rice is available in 3 or 4 varieties in the markets and each of them is widely used. The thinnest poha is used in the preparation of dishes like Panchakajjaya – the beaten rice mixture which i have posted earlier. The same variety of poha is used to prepare konkani special poha, also known as Pova Upkari in the Mangalore area and Kalayilo Povu in North Kanara district.

This dish can be prepared in different flavors by changing a few ingredients – you can use sambar powder for a particular flavor. Or you can use coriander powder, jeera powder and green chilli to prepare an alternate flavor of spice. Yet another variety is prepared using Garam masala powder and Chilli powder. I am putting up the most simple way of preparing this dish that uses Chilli powder.

What you need to have

Thin Beaten rice – 100 grams

Fresh coconut – 100 grams

Chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard – 1/2 teaspoon

Cumin seeds – 1/4 teaspoon

Tamarind – 1/2 “piece

Cooking oil – 2 teaspoons

The thin poha

Ingredients of Konkani Poha

What you do with what you have

1. Clean poha in such a way that there is no powdered poha left over at the bottom.

2. Grate coconut and add sugar, salt and tamarind. Squeeze this using your hand or a spatula and keep it aside.

3. Place a spatula on the flame with oil and mustard. On sputtering switch off the gas and add turmeric powder, chillie powder and cumin seeds to it.

4. Add the above seasoning from step 3 to the mixture from step 2. On mixing well, the mixture should look as the image below shows.

acaoconut being mixed with all ingredients

Dry coconut chutney

5. Add cleaned poha from Step 1 to this mixture and mix well while crushing firmly with your hands to make it smooth as shown in the image below.

Ready konkani special poha

Ready konkani Poha

Enjoy the dish with some onion toppings and coriander leaves maybe.

What to remember

– Do not use tender coconut for this dish to avoid the dish turning soggy.

– Avoid using water while either mixing the ingredients with the grated coconut or to the finished product. It should be crushed/squeezed with the hands to ensure that the dish is soft.

How long it takes – 20 minutes


2 thoughts on “Konkani Poha

    vidya said:
    August 18, 2009 at 6:16 am

    hi ! vidya again. this site has become my daily menu scan… thanks a lot. there is another type of ‘poha upkari ‘ made with ground masala (with jeera and corainder seeds) could you please post that too….

    thank you

      prathibalrao responded:
      August 18, 2009 at 9:21 am

      Hi Vidya,

      Yeah!!! It is one of the favorite recipes of my younger son. I will post that soooooooooooooooooon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.