Savoury Poha (Tikhat Pohe)

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup scrapped Coconut

2 finely chopped Green Chillies (or Green Chilly Paste)

1/4 cup finely chopped Coriander leaves

Salt to taste

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together scrapped Coconut, soaked flattened rice, Green Chilly Paste, Coriander leaves and Salt. While mixing ensure that the mixture does not become mushy. Serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

Stepwise Pictures