Seasoned Beaten Rice With Potato & Onion (Kanda Batat Pohe)

One of the breakfast items which is quite banal and adored so to say - Kanda Batat Pohe. Kanda = Onions, Batat = Potatoes and Pohe = Beaten Rice. Mom made this for our school lunchbox and morning breakfast. Pohe is easy to make and quick to finish dish. This is the savoury recipe for many a Maharashtrian households and a pop item if you have quick and unexpected guests at home and also if the bridegroom is visiting home to see/meet a prospective match and their family. There is another version of Pohe, which is Dadpe Pohe which is also easy. Beaten rice is washed, seasoned with salt and turmeric and covered with a lid, which is called as Dadapney in Marathi, hence Dadpey Pohe. I like both the versions and they pack a world of nutrition in them. In Kannada, they are known as Avalakki. These apart, there are many styles and varieties of Pohe. I choose Thick Poha available at Indian grocery.

For festive occasions especially in Marathi families, an offering of different types of Pohe are made to God. The festive platter made during Diwali is known as Faraal; apart from being heartily enjoyed and rejoiced by family members we made these at home and Mom sent Faraalachey Taat to be shared with our neighbours and friends. Dudh Pohe, Gul Pohe, Tikhat Pohe to name a few. Dudh Pohe is one of my favorite snack made during Diwali. One of my dear aunt, fondly called as Maushi, prepared this every year for me during Diwali. At the crack of dawn , she would give a pompous shout and plead to my Mom to have me summoned at her place to enjoy the grand Diwali brunch. Sadly, she passed away many years back but the memories are close to my heart. The popular belief drilled in us as kids was eating Pohe on Diwali morning supposedly brought good luck and prosperity for the family. So every year during Diwali, we had a Pohe overdose. :)

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 2

Ingredients:

Beaten Rice - 1 cup

Onions (sliced) - 1 cup

Potato (thinly sliced) - 1/2 cup

Coriander leaves (finely chopped) - 1/3 cup

Grated Coconut - 2 tablespoon

Salt

Turmeric powder - 1/3 teaspoon

Red Chilli powder - 1/3 teaspoon

Lime juice - 2 tablespoon

For Seasoning -

Curry leaves - 1 sprig

Mustard seeds - 1/2 teaspoon

Asafoetida - just a pinch

Oil/Ghee

Method:

Wash the beaten rice in water for couple of times to get rid of the starch. Allow the water to drain completely. Add salt and turmeric powder and leave aside for 10 minutes.

In a separate deep dish vessel, heat few spoons of oil/ghee. Add mustard seeds, once they splutter, add curry leaves and asafoetida. Add the onions and potatoes now and allow to sweat. Add a cup of water and slow cook with a lid on. Add Turmeric powder if desired. Once both cooked, add the beaten rice and give a good gentle mix. Adjust salt if required. Once done, garnish with grated coconut, coriander leaves and a drizzle of fresh lime juice. Serve hot with Tea or Coffee.