Table of Contents
Bollywood’s beloved actor Jackie Shroff, popularly known as Jaggu Dada, has always entertained audiences not just with his skilled acting but with his captivating charm and unique style too. The 67 years old actor follows a vegetarian diet and also has been honoured as 'the Most Beautiful Vegetarian Celebrity of 2023' by PETA India. His baingan ka bharta recipe is specially popular among his fans. However, when it comes to his favourite meal—surprisingly, it’s not baingan ka bharta.
Also Read: Navratri Feast With Millets: Dosa To Pulao, 6 Dishes To Cook With This 'Superfood' For A Festive Dinner Meal
Recently, in a podcast, Jaggu dada revealed what he would like to have for his last meal on Earth, and it was a dish that speaks to his soulful simplicity. When asked, Jackie said he would want nothing more than a humble plate of safed poha cooked in coconut milk for his final meal. In a world where many would opt for lavish feasts or gourmet cuisines, Jaggu Dada's choice is a light and home-cooked comfort food.
What Is Safed Poha?
Safed poha or kolache pohe is a traditional Konkani dish hailing from the South Konkan region. This simple, yet delightful dish is a staple in many Konkani households and is often served as a quick breakfast or evening snack. What sets kolache pohe apart from other poha variations is that it doesn’t require cooking—just a few ingredients mixed together to create a light, tangy, and flavourful dish. It is made with flattened rice combined with coconut milk and tamarind, making it both refreshing and satisfying.
Kolache Pohe Recipe
Ingredients:
- 1 cup thick poha, washed and drained
- 1 cup coconut milk
- 3 tablespoons water
- 1 tablespoon tamarind pulp
- 2 teaspoons jaggery
- 1 green chilli, finely chopped
- 1 tablespoon chopped coriander leaves
- Salt, to taste
For tempering:
- 1 tablespoon groundnut oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- A pinch of asafoetida
- 2 dried red chillies
- 6-7 curry leaves
Method:
- Wash the poha thoroughly and let it sit in a strainer. If using brown rice poha, sprinkle with some extra water after 5 minutes as it takes longer to soften compared to white poha.
- In a large bowl, mix coconut milk, water, tamarind pulp, jaggery, green chilli, coriander leaves and salt.
- Heat ground nut oil in a small pan. Add mustard seeds, cumin seeds, asafoetida, dried red chillies and curry leaves.
- Let them crackle, then pour the tempering over the coconut milk mixture. Stir everything well.
- To serve, ladle the spiced coconut milk mixture over the soaked poha. Optionally, fry some papad—preferably mirgunda to crush over the top for a crunchy contrast.
- So, next time you’re in the mood for something light yet fulfilling, try making safed poha, and enjoy a dish loved by Jaggu Dada himself!