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.
Aazol introduces you to the authentic flavours of Maharashtra that are locally sourced ethically from women Self Help Groups that in turn facilitate financial independence for women while bringing a mother's love in the form of its carefully crafter recipes
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