Theek Pou | Spicy-Seasoned Beaten-Rice

Theek Pou is a breakfast/ snack from Coastal karnataka which is pretty common in Konkani households. Beaten rice is mixed together with freshly grated coconut and a red chilli spice blend and seasoned. Jaggery is added to provide a hint of sweetness along with a sprinkle of sugar which adds some crunch to the dish. It is basically a semi-crisp poha dish.

The process includes, roasting the whole spices and the dry red chillies and allowing them to cool until the chillies crisp up. This step is essential to ensure effective grinding of the ingredients for the spice blend, which is then mixed with grated coconut and then mixed together with the beaten rice. The moisture from the freshly grated coconut will partially soften the beaten rice making it more enjoyable.

Try this quick and easy dish and enjoy it along with a cup of tea/coffee. This by itself is an excellent dish but when teamed up with Sajjige, it forms the absolutely delicious breakfast-combo Sajjige-Bajil.

Theek Pou

Jason Alfred Castelino @ www.oneplateplease.com

Beaten rice mixed with a red chilli – coconut spice blend with a hint of sweetness added to it

5 from 2 votes

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Breakfast, Snack

Cuisine Mangalorean, South Indian

Servings 3 people

Ingredients

  

• 1 tbsp Coconut oil
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 4 pcs Dried Red chillies, Long (byadgi/ kumti) (adjust to taste)
• ⅔ cup Coconut, freshly grated
• 2 cups Beaten rice
• 2 tbsp Jaggery powder (adjust to taste)
• 1 tbsp Sugar, granulated (adjust to taste) (see notes)
• ½ tsp Salt

for Tempering:

• 1 tsp Coconut Oil
• 1 tsp Mustard seeds
• 1 sprig Curry leaves

Instructions

 

Dry roasting the spices:

• Heat the coconut oil in a pan and roast the coriander seeds, cumin seeds and dry red chillies over a medium low flame until they turn aromatic. Take care not to burn them.
• Take them out onto a plate and allow to cool until the chillies turn crispy

Making the spice blend:

• Once the chillies crisp up upon cooling, blitz the spices in a mixer or grind them to a coarse powder using a mortar and pestle.
• Add the freshly grated coconut to this and blitz for a couple of seconds or manually mix it with the spice blend

Making the Theek Pou/ Spicy beaten rice:

• In a mixing bowl, take the beaten rice, the grated coconut-spice blend, jaggery powder and sugar and salt and mix well until well combined and the beaten rice has taken the colour of the chillies.

Tempering the Pou:

• Heat the oil and add the mustard seeds.
• When the mustard seeds begin to splutter, add the curry leaves and fry till they wilt
• Add the contents of the pan to the Theek Pou and mix well.
• Serve with a cup of Tea/ coffee

Notes

• the addition of sugar lends a lovely crunch to the dish. If you desire you may skip it
• It is essential to let the chillies cool to room temperature. This will crispen them which in turn aids to powder them easily
• Ensure the coconut is freshly grated. The moisture from the freshly grated coconut binds all the ingredients together and also ensures that the dish won’t be too dry
• Adjust the proportion of the ingredients to suit your taste profile

Keyword Beaten rice, Pou, Spicy beaten rice, Theek Pou

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