Poha/Flattened Rice is commonly used in Karnataka on days when one fasts. Eaten in a variety of ways either by addition of coconut, or dunking it in Curds, roasting or frying, the humble Poha tastes delicious in whatever way it is prepared. Posting a traditional Poha Chutney flavoured with Hing/asafoetida today which is popularly known as ‘Dhidir’ Poha Chutney meaning an Instant one.
- 1/2 of a large coconut grated
- Kidney sized piece of Hing /asafoetida
- 7 green chilles
- 2 tbsps Coconut oil
- 3 tbsps Water
- Poha/Flattened Rice (thin variety) as per requirement
Grind the Hing and green chillies to a coarse paste. Drop it into the grated coconut. Add three tbsps of water, salt and the coconut oil and mix thoroughly. Take three tbsps of this mixture and mix it thoroughly with two fistfuls of Poha. Serve immediately.
Do not mix the Poha all at once to the entire quantity of the coconut mixture unless it is can be finished off immediately. The Poha becomes soggy if allowed to stand for long before serving.
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