Authentic Poha Recipe- Jaggery & Tamarind Flavored Indian Beaten Rice

Last Updated on 6 months ago by Neha Deshmukh

Authentic Poha Recipe – Jaggery & Tamarind Flavored Indian Beaten Rice

Introduction

There’s just something so comforting about a warm bowl of Poha, isn’t there? It’s one of those dishes that instantly transports me back to my childhood – the smell of the tempering, the slightly sweet and tangy flavor… pure bliss! This isn’t your average Poha recipe, though. We’re taking things up a notch with a beautiful balance of jaggery and tamarind, creating a flavor profile that’s both unique and incredibly satisfying. I first learned this version from my aaji (grandmother), and it’s been a family favorite ever since. It’s surprisingly easy to make, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This Poha recipe is special for a few reasons. It’s a delightful departure from the more common onion-based Poha. The jaggery and tamarind create a wonderful sweet-sour taste that’s incredibly addictive. Plus, the rasam powder adds a subtle depth of flavor you won’t find anywhere else. It’s a quick and easy breakfast or snack, perfect for busy mornings or a cozy afternoon treat.

Ingredients

Here’s what you’ll need to make this delicious Poha:

• 2 ½ cups thick Poha (beaten rice/atukulu)
• 2 cups water
• 1 ½ tbsp grated jaggery
• 1 ½ tbsp tamarind paste
• 2 heaped tsp rasam powder
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh grated coconut
• 7-8 black pepper corns (optional)
• 1 heaped tbsp sesame seeds (optional)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 sprig curry leaves
• Large pinch of asafoetida (hing)
• Fistful of roasted peanuts

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Thick Poha: This is key. The thicker variety holds its shape better and absorbs the flavors beautifully. You can find it at most Indian grocery stores. If you can only find thin Poha, be extra gentle when rinsing.
• Rasam Powder: Don’t skip this! It adds a lovely, complex flavor. You can find it pre-made in most Indian stores, or you can make your own (there are tons of recipes online!).
• Tamarind Paste: This provides the signature tang. If you’re using a block of tamarind, soak it in warm water and extract the paste.
• Jaggery: Jaggery adds a beautiful, unrefined sweetness. You can substitute with brown sugar if needed, but the flavor won’t be quite the same.
• Tempering Variations: Every family has their own spin on the tempering! Some add a pinch of turmeric, others include a dried red chili for a little heat. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the beaten rice into a coarse powder. Rinse and drain thoroughly. This helps soften the Poha and ensures it cooks evenly. Set aside.
2. In a pot, combine the water, grated jaggery, tamarind paste, rasam powder, and salt. Bring to a boil and simmer for 3-4 minutes, until the jaggery is completely dissolved. Let this mixture cool slightly – this is your flavorful base.
3. Now, gradually mix 1.5 cups of the tamarind water into the poha, making sure every grain is nicely coated. Add the remaining water if needed to achieve a good consistency. Cover and let it rest for about 15 minutes. This allows the Poha to absorb all those wonderful flavors.
4. While the Poha is resting, let’s make the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, asafoetida, roasted peanuts, and curry leaves. Sauté for about 30 seconds, until the dal turns golden brown and fragrant.
5. Add the soaked Poha mixture to the tempering. Gently stir to combine everything. Cover the pan and cook for 4-5 minutes, allowing the flavors to meld together.
6. If you’re using them, mix in the ground pepper-sesame powder. Give it a taste and adjust the salt and jaggery as needed.
7. Finally, garnish with fresh grated coconut and chopped coriander leaves. Serve warm and enjoy!

Expert Tips

• Don’t overcook the Poha! You want it to be soft and fluffy, not mushy.
• Adjust the amount of tamarind paste to your liking. If you prefer a more tangy Poha, add a little more.
• Roasting the peanuts beforehand adds a lovely depth of flavor.

Variations

• Vegan Adaptation: Simply ensure your rasam powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili to the tempering for a little heat. My friend, Priya, loves adding a dash of chili powder directly to the Poha!
• Festival Adaptations: This Poha is often made during Makar Sankranti and Lohri. Some families add a sprinkle of sesame seeds for extra warmth and flavor during these winter festivals.

Serving Suggestions

Poha is fantastic on its own, but it also pairs well with a side of yogurt or a cup of chai. It’s a complete meal in itself, but you can also serve it with a side of pickle for an extra burst of flavor.

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

• What type of Poha is best for this recipe? Definitely thick Poha! It holds its shape and texture much better than the thin variety.
• Can I use lemon juice instead of tamarind paste? You can, but the flavor will be different. Tamarind paste provides a unique tang that lemon juice can’t quite replicate. If using lemon juice, start with 1 tablespoon and adjust to taste.
• How can I adjust the sweetness level? Simply add more or less jaggery to suit your preference.
• What is Rasam Powder and where can I find it? Rasam powder is a South Indian spice blend used to make rasam, a tangy soup. You can find it at most Indian grocery stores, or online.
• Can this Poha be made ahead of time? You can prepare the tamarind water and grind the Poha ahead of time. However, it’s best to assemble and cook the Poha just before serving for the best texture and flavor.