Kolache Pohe (कोळाचे पोहे) also known as Kuwalache Pohe (कुवळाचे पोहे) is a recipe from Konkan region of Maharashtra. There are two ways to make these poha. In first method, soaked flattened rice is mixed with Coconut Milk & Tamarind-Jaggery pulp. In another method, Brinjal Bharta made with Tamarind & Jaggery Pulp is add to the soaked Poha.
Serving: 1 Bowl
Approx. Time: 5-8 minutes
Ingredients
1 cup flattened Rice (Poha)
Water for washing Poha
1 cup thick Coconut Milk
2 tbspns Jaggery + 1/4 cup water
2 tbspn Tamarind + 1/4 cup water
1 tspn Green Chilly Paste
Salt to taste
For Tempering:
1 tspn Ghee
1 tspn Cumin Seeds (Jeera)
A large pinch of Asafoetida (Hing)
5-6 Curry leaves
2 slit Red Chillies
For Garnishing:
1/4 cup finely chopped Coriander leaves
Pre-preparation
a. To make tamarind pulp, clean up the Tamarind by discarding seeds, skin or any unwanted particles. Heat 1/4 cup of water and soak tamarind in it for about 5 to 10 minutes in a bowl. Mash the tamarind mixture and pass through a filter. Set it aside.
b. To make Jaggery water, take Jaggery in a bowl and crush it. Heat 1/4 cup of water and soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside.
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 thick Coconut Milk, Tamarind Pulp, Jaggery Water, Green Chilly Paste and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required.
Simultaneously, to make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture.
Finally add Poha to the Coconut Milk mixture and mix well. Garnish it with chopped Coriander leaves and Serve immediately.
(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)
Notes
1. 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.
2. You may replace the Green Chilly Paste with Red Chilly Powder.
Stepwise Pictures
Kolache Pohe (कोळाचे पोहे) also known as Kuwalache Pohe (कुवळाचे पोहे) is a recipe from Konkan region of Maharashtra. There are two ways to make these poha. In first method, soaked flattened rice is mixed with Coconut Milk & Tamarind-Jaggery pulp. In another method, Brinjal Bharta made with Tamarind & Jaggery Pulp is add to the soaked Poha.
Serving: 1 Bowl
Approx. Time: 5-8 minutes
Ingredients
1 cup flattened Rice (Poha)
Water for washing Poha
Water for washing Poha
1 cup thick Coconut Milk
2 tbspns Jaggery + 1/4 cup water
2 tbspn Tamarind + 1/4 cup water
2 tbspns Jaggery + 1/4 cup water
2 tbspn Tamarind + 1/4 cup water
1 tspn Green Chilly Paste
Salt to taste
For Tempering:
1 tspn Ghee
1 tspn Cumin Seeds (Jeera)
A large pinch of Asafoetida (Hing)5-6 Curry leaves
2 slit Red Chillies
For Garnishing:
1/4 cup finely chopped Coriander leaves
Pre-preparation
a. To make tamarind pulp, clean up the Tamarind by discarding seeds, skin or any unwanted particles. Heat 1/4 cup of water and soak tamarind in it for about 5 to 10 minutes in a bowl. Mash the tamarind mixture and pass through a filter. Set it aside.
b. To make Jaggery water, take Jaggery in a bowl and crush it. Heat 1/4 cup of water and soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside.
b. To make Jaggery water, take Jaggery in a bowl and crush it. Heat 1/4 cup of water and soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside.
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 thick Coconut Milk, Tamarind Pulp, Jaggery Water, Green Chilly Paste and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required.
Simultaneously, to make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture.
Finally add Poha to the Coconut Milk mixture and mix well. Garnish it with chopped Coriander leaves and Serve immediately.
(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)
In a mixing bowl, mix together thick Coconut Milk, Tamarind Pulp, Jaggery Water, Green Chilly Paste and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required.
Simultaneously, to make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture.
Finally add Poha to the Coconut Milk mixture and mix well. Garnish it with chopped Coriander leaves and Serve immediately.
(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)
Notes
1. 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.
2. You may replace the Green Chilly Paste with Red Chilly Powder.
Stepwise Pictures
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