Comfort food-Poha(beaten rice) spiced with Methkut

July 15, 2010 at 2:53 pm 8 comments

I was feeling a bit under the weather for the past few days. The wet rainy days did not help to lift up my spirits. Elaborate cooking took a back seat and it was time for some quick easy meals.

Poha (beaten rice) is a must-have ingredient for all Maharashtrian pantries. It is a regular item on the ‘essential items’ in the monthly grocery list. Poha is a handy ingredient when you have unexpected guest, you are pressed for time, need a quick meal or when you want some comfort food!

The modest Poha is dressed up here with a few spices and a classic Methkut powder to make one of the most delightful comfort foods for me.

The recipe is quite forgiving and does not need any pre-planning. Day-to-day ingredients are used and it can be made at the last minute.

The key ingredient used to flavor this Spicy Poha is a Methkut. Methkut is a classic powder made from a few dals and spices and is used in most Maharashtrian households to flavour soft cooked rice; again a comfort food and one with lot of childhood memories.

I used readymade Methkut powder but you can find recipes here and here.

This spiced Poha makes a great tea time snack along with a cup of spiced Chai or a glass of freshly brewed filter coffee.

Here’s the recipe:

2 cups Thin poha (beaten rice)

2-3 tbsp Methkut powder

3-4 tsp coconut water /buttermilk/milk or just plain water

Pinch of sugar

Salt to taste

For the tadka (tempering):

A handful of peanuts

A handful of roasted Chana dal (Dalia)

4-5 dry Red chillies cut  into pieces

4-5 curry leaves torn into pieces

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

~2-3 tbsp oil 

For the garnish:

Lime Juice

Fresh coriander leaves 

Method:

Sprinkle coconut water/buttermilk/milk or just plain water on the poha and mix to make it a little moist.

Add the methkut, salt and sugar and mix nicely to coat the poha. (Adjust the amount of Methkut to your taste).Keep it aside.

Heat oil in a small pan.

Add the mustard seeds and once they splutter add the cumene seeds followed by the peanuts.

Fry the peanuts well and then add the roasted chana dal.

Add in the turmeric powder, Red chilles and curry leaves.

Add this tadka\tempering to the poha and mix nicely.

Keep covered for a ~ 5 minutes for all the flavours to mingle.

Garnish with lime juice and coriander leaves.

Variation: If you cannot find Methkut you can use the Chutney podi which is normally served with dosa.

Or I have blogged about another version of spicy Poha (Dadpe Pohe) earlier on My Foodcourt here.

 Also see Poha spiced with Tamarind

Entry filed under: buttermilk, chana dal, Chilli, coconut, coconut water, coriander leaves, curry leaves, For the little wonders, lentil, lime, lime juice, milk, mustard seed, nut, peanut, pepper, poha, Quick eats, salt, seed, sugar, sweetener, turmeric, water.

Filled Cupcakes for the sweet punch A walk in the clouds…

8 Comments Add your own

  • 1. Priya (Yallapantula) Mitharwal  |  July 15, 2010 at 11:42 pm

    Wow, I love this powder, sounds like a real great addition to poha. I will try it some time.

    Reply
  • 2. Priya Yallapantula  |  July 15, 2010 at 6:12 pm

    Wow, I love this powder, sounds like a real great addition to poha. I will try it some time.

    Reply
  • 3. BongMom  |  July 16, 2010 at 8:08 pm

    Madhuli

    I love Poha like this, we also call it chirer pulao 🙂 I have never heard of methkut powder, sounds interesting

    Reply
    • 4. My foodcourt  |  July 18, 2010 at 2:23 pm

      Thanks for the bengali name..didn’t know that..hmm Methkutis the star for this Poha..:)

      Reply
  • 5. Poor Taste  |  September 3, 2010 at 10:05 pm

    I’d never even heard of Poha until reading this, but now feel like I’ve been missing out! Def. an incredible comfort food lunch to have on a dreary day. I suggested my readers try it, too!

    Reply
    • 6. My foodcourt  |  September 16, 2010 at 8:53 am

      Oh thanks a lot and you should definitely try this I am sure you will love it! 🙂

      Reply

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