Tomorrow is Diwali and the Goans all over the world will be making different types of Fov/Poha/Avalakki. Various types of dishes that we make with beaten rice are potato poha/bataat fov, buttermilk poha (takanche fov), curd poha (dhai fov), jaggery poha, coconut milk poha (nalla rosanche fov), sugar poha (sakhar fov) etc. My mother in law makes all these varieties of beaten rice on this Diwali day.
Along with this we also make chana oosali and hog-plum chutney. All these dishes are Diwali special and makes a typical Goan Diwali breakfast. The various poha varieties are cooked and kept ready right before the “Aarthi” or “Dive” as we Goans say. Soon after the “aarthi” of the men and kids in the house, the married ladies serve these poha varieties to everyone at their home.
One night before Diwali i.e. on Narka Chaturthi, we Goans get to witness the burning of demon Narkasur’s effigy and Narkasur competitions across the state. There are competitions between Lord Krishna and Deamon Narkasur and Lord Krishna finally kills the demon. After the completion everyone proceeds to their homes and lights the skylamp outside their homes.
Some people also get the big effigies of Narkasur outside our door step at mid-night by playing drums and by whistling. It is said that we should see the narkasur that night and start with the auspicious Diwali celebrations the next day.
Ingredients: Prep. Time: 20 Mins, Serves: 2
½ cup poha/fov/avalakki/beaten rice
1 cup milk
1 cup water
4 tbsp. sugar
1 tbsp. crushed cardamom pods
Procedure:
Wash and soak the beaten rice in water for 10 Mins.
Once it softened, heat 1 cup water, add beaten rice to it
and boil.
Once it starts boiling, add milk and boil for 10 Mins
stirring occasionally.
Add sugar and stir. Add crushed cardamom pods/cardamom
powder and stir well.
Garnish with kesar if needed.
Note: This can be served hot/cold.
