Not that this is the first time I am talking about variety in Indian cuisine, and also this is not the first time you are reading about the same. But I am sure you will agree with me, that there is something intriguing about the cuisines of India, and how since time immemorial these diversified food habits with few even extremely opposite in their nature, existed in harmony and flourished, surprisingly without overpowering each other.
Probably this harmony and diversity are the reasons that make Indian cuisine so popular worldwide, and since many years Indian foods and cuisines have been alluring the food historians, food researchers and chefs across the world.
Yes, our varied climatic conditions and landscapes along with time-to-time foreign interventions are the key factors for the existence of so many varied cuisines. But it is also the play of different taste buds that varies from individual to individual. And deep down one should not forget to appreciate the feeling of acceptance and tolerance among us that also allowed these cuisines to exist and thrive together. Thus, making India the destination for both vegetarian and non-vegetarian food lovers.
And last week I again realised the importance of the feeling of acceptance and tolerance at individual level, when me and my family sat to have the dish ‘Prawn Poha Or Chingdi Chirer Pulao’ which also happens to be today’s recipe post. As a true fish lover while I was admiring and satiating my taste buds with every spoon, my husband and my son who happen to be occasional fish eater were desperately looking for options in every bite to subjugate the strong flavour and the taste of dry prawns. And yet we coexist and cohabit and to an extent happily, accepting and celebrating each other’s differences.
Coming to the dish Prawn Poha Or Chingdi Chirer Pulao, I have used dry prawns, taking inspiration from famous Maharashtrian dish ‘Sodyache Pohe’. But the dish can be equally relished with fresh prawns or shrimps.
So, below is the step-by step recipe for Prawn Poha Or Chingdi Chirer Pulao.
Check out more Breakfast Recipes.
Recipe: Prawn Poha Or Chingdi Chirer Pulao
Preparation Time: Around 11 minutes Roasting Dry Prawn: 4 minutes Cooking Time: Around 57 minutes Equipment Used: Knife, chopping board, tawa, pan, spatula, bowls Yield: Serves 3
Ingredients:
- ½ cup coconut chunks
- 1 onion
- 1 tomato
- 1 cup dry prawn
- ¼ cup curry leaves
- 2 & ½ cup flattened rice or poha
- 4 tablespoon refined oil
- ¼ teaspoon mustard seeds
- 1 teaspoon coconut powder
- 1 and ¼ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon turmeric powder
- 2 green chillies
Method:
- Scrape and keep the coconut chunks ready
- Slice onion, cut tomato into wedges
- Rinse the curry leaves and keep them ready
- Heat a tawa and roast the dry prawns for 3-4 minutes. Shift the roasted prawn to a bowl
- Rinse the flattened rice for 2-3 times and keep them aside
- Heat a pan
- Add 2 tablespoon oil in the pan once the pan is hot and heat the oil. Fry the coconut chunks in the hot oil till they turn slightly brown
- Take out the coconut chunks from the pan and keep them aside. Fry the roasted prawn in the same oil for 2 minutes after adding ¼ teaspoon salt
- Shift the prawns to a container or bowl and add 2 tablespoon refined oil into the pan, without removing the pan from fire
- Heat the oil and temper the oil with mustard seeds and coconut powder
- Add the sliced onion and fry them till they turn translucent
- Add tomato and curry leaves into the pan followed by 1 teaspoon salt, ½ teaspoon sugar, ½ teaspoon turmeric powder
- Mix the ingredients and chop the green chillies into the pan
- Add the soaked flattened rice when the tomato pieces are sufficiently tender
- Stir and mix the flattened rice with the ingredients properly
- Add prawns and mix again with a spatula
- Sprinkle coconut chunks all over the dish
- Remove the pan from heat and enjoy the dish
Scrape and keep coconut chunks ready.
Slice onion, cut tomato and keep curry leaves ready.
Roast the dry prawns for 3-4 minutes.
Rinse the flattened rice for 2-3 times.
Heat 2 tablespoon oil.
Fry the coconut chunks.
Fry the roasted prawn in the same oil for 2 minutes.
Heat oil into the pan and temper the oil with mustard seeds and dried coconut powder.
Add the sliced onion and fry them till they turn translucent.
Add tomato and curry leaves into the pan followed by 1 teaspoon salt, ½ teaspoon sugar, ½ teaspoon turmeric powder.
Mix the ingredients and chop the green chillies into the pan.
Add the soaked flattened rice when the tomato pieces are sufficiently tender.
Stir and mix the flattened rice with the ingredients properly.
Add prawns and mix again with a spatula.
Sprinkle coconut chunks all over the dish. Remove the dish from fire.
Tips:
- Frying coconut in the beginning will provide a nice flavour to the dish
- Don’t drain the water and keep the poha or flattened rice soaked in water if the poha granules are thick
- Although I was really comfortable with the dish but I didn’t realise that occasional fish eater might not be comfortable with dry prawns because of strong fragrance. You can also use fresh prawns for this recipe. Just skip the step of roasting prawns
- Also, it is not mandatory to roast the dry prawn. I have done it as it is included in the pack instruction. Although roasting prawn adds to the flavour
