Red Poha or flattened red rice carries far more nutrition than white poha. Red rice retains much of its nutrition from the intact bran layer, making Red Poha fuller bodied and packed with gut bacteria that aids digestion. Hand pounded, it has a more pronounced nutty flavour. It takes longer to soak and cook, but makes just as mean a plate of Kande Pohe, the Maharashtrian breakfast favourite. Add chopped onion, coriander and peanuts for crunch, and finish off with a squeeze of lime. In the land of its birth, it’s dressed with a light sprinkle of freshly ground coconut.
Poha, popular in Maharashtra and parts of Madhya Pradesh, is said to have come into its own during the reign of the Holkar and Scindia dynasty, its fame spreading with the expansion of their rule. Some experts believe there is a reference to poha in the Mahabharata, when Sudama goes into his home to get the last grains of beaten rice, Krishna’s favourite, for his childhood friend. Every household has its own recipe, and you can make yours nutritious by adding vegetables of choice and dry spices.
About The Seller
Milan Krishna Rane, or Milan Tai as she is endearingly known, is an entrepreneur, ASHA worker, single mother and pillar of her community. The untimely demise of her husband and her desire to help others is the fuel behind her entrepreneurial journey. Left to care for three young children, she started with selling urad papad at the local market. Today, she has brought together 10 dedicated women and expanded her range of offerings to include spices, wheat and rice. Vighnaharta SHG’s locally sourced ingredients, staples of the Raigad region, are processed in small batches to enhance flavour. Milan’s days (and nights) are spent balancing multiple hats since her job as an ASHA worker requires her to stay vigilant at all hours. While it may seem that 24 hours couldn’t possibly be enough, she also plays an active role in the community, assisting in resolving disputes and giving counsel on a number of issues to all those who come to her.