Beaten rice, also known as “poha,” is a staple ingredient in many South Indian homes. This quick and nutritious dish can be made into a delightful pilaf or pulao with the infusion of vibrant South Indian spices and herbs. This South Indian-flavored beaten rice pilaf is a comforting, savory dish, perfect for breakfast, lunch, or a light dinner. It’s easy to prepare, filling, and full of flavor.
Ingredients:
- 1 cup beaten rice (poha)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- 1 sprig curry leaves
- 1 small onion, finely chopped
- 1-2 green chilies, slit
- 1/4 cup diced carrots
- 1/4 cup green beans, chopped
- 1/4 cup peas
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala or sambar powder
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon roasted peanuts or cashews (optional)
- 1 tablespoon lemon juice
Instructions:
- Preparation of Beaten Rice:
- Place the beaten rice in a colander and rinse under cold water for a few seconds. Beaten rice should be moist but not soggy. Drain out the excess water and set it aside for 10-15 minutes to soften.
- Tempering the Spices:
- Heat oil in a large pan or wok over medium heat. Add mustard seeds and cumin seeds. Let them splutter for a few seconds.
- Add dried red chilies and curry leaves. Stir them for a few seconds to release their flavors.
- Cooking the Vegetables:
- Add finely chopped onions and green chilies to the pan. Sauté until the onions become soft and translucent.
- Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
- Add diced carrots, green beans, and peas. Cook for 3-4 minutes, stirring occasionally. The vegetables should be tender but not mushy.
- Flavoring the Rice:
- Now, add turmeric powder, red chili powder, and garam masala or sambar powder. Stir to coat the vegetables with the spices. Cook for another minute.
- Mixing Beaten Rice:
- Gently add the rinsed beaten rice (poha) into the pan with the spiced vegetable mixture. Stir carefully, ensuring the rice is well mixed with the spices and vegetables. Be gentle to avoid mashing the rice.
- Add salt to taste and a little water (about 2-3 tablespoons) if needed. Cover the pan and let it steam for 2-3 minutes on low heat, allowing the flavors to blend.
- Final Touches:
- Once the poha is fully cooked, sprinkle lemon juice over it for a tangy twist.
- Garnish with fresh chopped coriander leaves and roasted peanuts or cashews for added crunch.
- Serve:
- Serve your South Indian-flavored beaten rice pilaf hot with a side of yogurt, pickle, or coconut chutney.
Tips for the Perfect Beaten Rice Pilaf:
- Ensure the poha is rinsed and drained properly before cooking to avoid it becoming too soggy.
- If you like a little extra heat, you can add more green chilies or a dash of chili powder.
- Roasting peanuts or cashews adds an extra layer of flavor and crunch, but you can skip this if you prefer a lighter version.
- This dish can be served with a variety of sides like raita, chutney, or even a simple salad.
This South Indian-flavored beaten rice pilaf is a delightful combination of textures and flavors, perfect for anyone who loves aromatic, spicy, and healthy dishes. Enjoy the goodness of poha with a South Indian twist!
