Kolache Pohe

This is a traditional dish from the Konkan region of Maharashtra. If you have had a heavy dinner the previous night and not in a mood for an elaborate breakfast the next morning, this is what you should go for. Easy on the stomach and the tongue too. A comfort food at its best.

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Kolache Pohe - YT

Kolache Pohe

Main ingredients Thick pressed rice (jada poha), Coconut milk, Jaggery, Tamarind pulp, Asafoetida, Mustard seeds, Cumin seeds, Curry leaves, Dried red chillies, Green chillies 
Cuisine Maharashtrian
Course Snack
Prep time 10-15 minutes
Cook time 0-5 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1½ cups thick pressed rice (jada poha)
  • 1½ cups coconut milk
  • 2-3 tablespoons chopped jaggery
  • 1 tablespoon tamarind pulp
  • Salt to taste
  • 1½ tablespoons oil
  • ¼ teaspoon asafoetida (hing)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 6-8 curry leaves
  • 2 dried red chillies
  • 2 green chillies, chopped


  1. Transfer the poha in a strainer and wash thoroughly. Set aside for 10-15 minutes.
  2. Take coconut milk in a bowl. Add jaggery and mix till it dissolves.
  3. Add tamarind pulp, salt and mix well.
  4. For the tempering, heat oil in a small non-stick pan. Add asafetida and mustard seeds and once the seeds start to splutter, add cumin seeds, curry leaves and dried red chillies and mix well.
  5. Add this tempering to coconut milk mixture and mix well. Add green chillies and mix well. 
  6. Transfer poha in individual serving bowls, pour the coconut milk mixture on the top and serve.