About Poha Upkari (Konkani 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
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.
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 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