I have already given the introduction to this here.
This is the simplest of pohas prepared in this way. This was a must in all Konkani wedding breakfasts along with upma. But these days idlis and wadas have replaced this traditional dish.
I could not get the red color to this poha because of the chili powder. The large stock of chili powder that I have here gives very good taste but the color is pathetic.
Poha/avalakki (thin) 1 cup
Coconut (fresh) Â½ cup
Jaggery 1 tea spn
Phova pitto 1 tea spn
I tried this dish with medium thick poha, but taste was not at all something like the original thin poha.
Dissolve jaggery in 1-2 tea spn water (Usually black color jaggery, which is in thick liquid state is available at our native, is used for this dish. But since it is not available here, use normal jaggery).
Add salt, coconut and ‘phova pitto’ and mix well with hand. Now add poha and mix (if required sprinkle some water, just to make the poha soaked. Since thin poha is used, it gets mushy if more water is added).
Preparation time: 5mins