Authentic Poha Recipe- Coconut & Rasam Spiced Beaten Rice

Last Updated on 4 months by Neha Deshmukh

Authentic Poha Recipe: Coconut & Rasam Spiced Beaten Rice

Introduction

Oh, Poha! Just the smell of it cooking instantly transports me back to my childhood. It was always a weekend breakfast at my grandmother’s house, and honestly, I think it’s one of those dishes that just gets better with every bite. This isn’t your average poha recipe, though. We’re taking things up a notch with a vibrant coconut and rasam spice blend. It’s a little different, a little special, and so delicious. You’ll love how quickly it comes together – perfect for a busy morning or a comforting snack.

Why You’ll Love This Recipe

This poha recipe is a winner for so many reasons! It’s incredibly flavorful, thanks to the unique combination of coconut and rasam powder. It’s also super quick – ready in under 30 minutes. Plus, it’s easily adaptable to your spice preference, making it a crowd-pleaser. Honestly, once you try this version, you might just forget all about the others!

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups poha (beaten rice/atukulu)
• 1/4 tsp turmeric powder (about 0.5g)
• 1/3 cup fresh grated coconut (about 35g)
• 2 green chilies, finely chopped
• 3/4 cup fresh coriander leaves, chopped (about 15g)
• 1 1/2 tsp lemon juice (about 7.5ml)
• 1/2 tsp rasam powder (about 2.5g)
• 1 tsp jaggery or sugar (about 5g)
• 1/2 tsp mustard seeds (about 2g)
• 1 tsp urad dal (split black lentils) (about 5g)
• 1/2 inch cinnamon stick
• 1 sprig curry leaves
• 1 1/2 tbsp oil (about 22ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rasam Powder: This is the star that gives this poha its unique flavor. You can find it at most Indian grocery stores, or even online. If you’re feeling ambitious, you can even make your own!
• Beaten Rice/Poha Variations: Poha goes by different names depending on where you are in India. Atukulu in Telugu, Aval in Tamil – they’re all the same thing: flattened rice. You can find different thicknesses too; medium thickness works best for this recipe.
• Coconut – Fresh vs. Desiccated: Freshly grated coconut is always best, if you can get it. But if you’re short on time, unsweetened desiccated coconut will work in a pinch. Use about 1/4 cup desiccated coconut.
• Regional Variations: Spice levels in poha vary wildly! Some people like it mild, others like a real kick. Feel free to adjust the green chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the poha under cold water. Don’t overdo it – you just want to remove any dust. Drain it well.
2. Sprinkle 4-5 tablespoons of water over the rinsed poha and set it aside to soften. This is key for fluffy poha!
3. While the poha is soaking, let’s make the magic masala. In a grinder or food processor, combine the coconut, coriander leaves, green chilies, lemon juice, jaggery, rasam powder, and salt. Add 3 tablespoons of water and grind into a smooth paste.
4. Now, mix the ground paste really well with the soaked poha. Make sure everything is evenly coated. Let it marinate for about 5 minutes – this lets the flavors meld together beautifully.
5. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (that’s how you know they’re ready!), add the urad dal and cinnamon stick. Fry until the dal turns golden brown.
6. Add the curry leaves and asafoetida (if using), and turmeric powder. Sauté for just 10 seconds – you don’t want to burn the spices.
7. Finally, add the poha mixture to the pan and gently toss everything together. Cook for 2-3 minutes on low heat, stirring occasionally, until everything is heated through.
8. Give it a final taste and adjust the salt if needed. Serve warm and enjoy!

Expert Tips

• Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• The key to good tempering is patience. Let the mustard seeds splutter properly before adding the other ingredients.
• If your poha is too dry, add a splash of water while cooking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Poha is naturally gluten-free, making this a great option for those with dietary restrictions.
• Spice Level Adjustment: For a milder poha, use only one green chili or remove the seeds. For a spicier kick, add another chili or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of chili flakes!
• Festival Adaptations: This poha is fantastic for Makar Sankranti or Lohri. You can add some peanuts and sev for extra crunch and festive flair.

Serving Suggestions

Poha is delicious on its own, but it’s even better with a side of:

• A dollop of yogurt
• A sprinkle of sev (crispy chickpea noodles)
• A side of fresh fruit

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

1. What is the best type of poha to use for this recipe? Medium-thickness poha works best. It holds its shape well and absorbs the flavors beautifully.
2. Can I make this recipe ahead of time? You can prepare the coconut-rasam paste ahead of time and store it in the refrigerator for up to a day. But it’s best to cook the poha just before serving.
3. What can I substitute for rasam powder if I don’t have it? In a pinch, you can use a mix of sambar powder and a pinch of asafoetida. It won’t be exactly the same, but it will still be tasty.
4. How do I adjust the spice level of this poha? Adjust the number of green chilies or add a pinch of cayenne pepper for more heat.
5. Is it necessary to rinse the poha before cooking? Yes, rinsing removes any dust and helps the poha become soft and fluffy.
6. Can I use a different type of oil for tempering? Absolutely! You can use any neutral-flavored oil, like sunflower or vegetable oil. Ghee (clarified butter) also adds a lovely flavor.