Beaten Rice In Coconut Milk | Poha | Avalakki | Nalla Rosanche Fov

One night before Diwali, all of us go to witness the burning of the effigy of demon Narkasur by Lord Krishna. Competitions are held in different parts of the state and prizes are given for the best Krishna and best Narkasur. When we return home after burning the demon, we light the sky lamp known as "Akash Diva" in Konkani outside every house. The next morning, that is on the Diwali eve all the men are given coconut oil massage by their wives and mothers. Then we all have bath with sandalwood soap and "Uttne" made of sandalwood powder. Even the bathrooms are decorated with mango leaves and mango leaves are tied around the huge bath pot i.e. "bhan".

Following this all the men in the family with the small kids stand in a line and all the married ladies do their "aarthi". After this the ladies give a Bettlenut with 2 Bettlenut leaves to each men. The men return the Bettlenut and the leaves with gifts or money. Following this a bitter fruit known as "Karit" (a bitter cucumber type fruit which is small in shape) is broken by the men with their foot.



Following this we all have "Fov" or Poha or Avalakki. We Goan's make different varieties of recipes with beaten rice / poha / avalakki on the eve of Diwali. It different varieties are normal Potato Poha, buttermilk poha (takanche fov), curd poha (dhai fov), jaggery poha, coconut milk poha, etc. My mother in law makes all these varieties of beaten rice on this Diwali day. 

This year for Diwali I also made beaten rice in coconut milk. This is the sweet version. The beaten rice with potato and onion is the savory version. I stay in Bangalore, but I follow all my Goan customs. I want my kid to know our traditions. We may stay in different parts of the world, but we always return to our roots.
Ingredients:                                      Serves: 4, Prep. Time: 20 Min's.
1 cup beaten rice
1 cup jaggery
6-7 cardamom pods
1 cup freshly grated coconut
2 cups water
Salt to taste


Procedure:
Wash the beaten rice and let them dry on a big strainer/colander. Keep this aside for 15 to 20 Min's.
Grind the grated coconut by adding 1 cup water and extract the milk.
Add jaggery to this coconut milk and mix well.
Peel the cardamom pods and powder the seeds in a mortar pestle.

Add 1 cup water to the beaten rice and cook it on medium flame for 2 minutes.
Now add the coconut milk and jaggery mixture to the beaten rice and cook for 2 Min's.
Add salt to taste.

Note: If the beaten rice and coconut milk mixture becomes too thick, then add 1/2 to 1 cup water depending on the desired thickness.

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