Red Kanda Poha | लाल कांदा पोहे

Description

Red Kanda Poha is crafted from flattened red Navara rice, valued for its deep colour, earthy flavour, and distinctive grain texture. It is a traditional ingredient for Indian breakfasts such as Kanda Poha, Chiwda, and cutlets, as well as a range of homemade snacks.

Ingredients

• 100% Flattened Red Navara Rice (Lal Chuda / Poha).
• Shelf Life: 6 Months from the packaging date.
  

Nutritional Profile 

Purity note: Single-ingredient food, processed without bleaching, added preservatives, or synthetic food colour.

Know Your Maker

M/S Mahalaxmi Chuda Mill & The Journey of Red Poha

Finding flattened rice that isn't industrially stripped, chemically softened, or treated with bleach is surprisingly hard. Most white poha on supermarket shelves comes from heavily polished rice processed for quick cosmetic appeal rather than human nourishment.

Our search for authentic, unadulterated chuda took us deep into specialized milling traditions, connecting us with M/S Mahalaxmi Chuda Mill in Dihagaon, Narendrapur, Odisha. Their team specializes entirely in the precise art of making flattened rice. Instead of rushing the grain through high-speed commercial rollers, they respect the natural grain structure, producing poha processed without bleaching or artificial additives.

The Special Navara Grain

For our red poha, we specifically chose Navara red rice, an indigenous crop originating from the Southern peninsula and the Cochin region. While there are countless red rice strains across India, Navara has a distinctive density, earthy sweetness, and deep colour that make it a traditional choice for poha. When you cook it, the difference is immediate: it holds its shape, carries a warm, nutty aroma, and never dissolves into a bland paste.

Why We Paused—and Why We Brought It Back

Because our millers are located in Odisha and our sourcing stretches to the Southern belt, managing the supply chain across such long distances proved to be a major logistical challenge. To maintain our strict inventory standards, we took the difficult decision to pause the product.

What happened next took us by surprise.

Over the following months, our customer care channels and website messages were flooded with feedback. Customers who had switched their daily breakfast to our unbleached red poha noticed the difference when they were forced to buy regular market poha again. The continuous stream of phone calls and emails made one thing clear: people truly valued real, unbleached grains.

Listening to our community, we spent six months restructuring our logistics, tightening storage coordination, and partnering back with M/S Mahalaxmi Chuda Mill. Today, our authentic Red Navara Poha returns to the Past In Present Agro family—restarted entirely by customer demand.

Product Highlights

• Distinctive grain: Flattened red Navara rice with a deep natural colour, earthy aroma, and firm texture when prepared.
• Single ingredient: Made with 100% flattened Red Navara Rice.
• Careful processing: Processed without bleaching, added preservatives, or synthetic food colour.
• Everyday versatility: Suitable for traditional poha, chivda, cutlets, and other homemade recipes.

Ways to Enjoy

1. Traditional Red Kanda Poha (The Morning Classic)

• How to make: Gently rinse the red poha in a colander under running water for 30–45 seconds and let it rest for 5–7 minutes to soften. In a pan, warm cold-pressed groundnut oil, add mustard seeds, curry leaves, green chilies, and finely sliced onions (kanda). Add turmeric, salt, and softened red poha. Steam on low flame for 2–3 minutes with a lid on.
• Garnish: Top with fresh grated coconut, chopped coriander, and a squeeze of fresh lemon juice.

2. Raw Soaked Red Poha with Jaggery & Milk (Dahi Chuda / Dudh Poha)

• How to make: Soak red poha in warm milk or curd for 10 minutes. Stir in natural jaggery powder or a drizzle of raw honey with crushed almonds.
• Why: A traditional no-cook preparation with a soft texture and mild sweetness.

3. Roasted Diet Chivda (Dry Evening Snack)

• How to make: Dry-roast the red poha on a low flame until crisp. Toss with roasted peanuts, curry leaves, green chilies, a pinch of turmeric, and pink salt.
• Why: A crisp, oil-free tea-time snack with savoury flavour and satisfying crunch.

Key Preparation Tip

• Do Not Over-Soak: Because Red Navara Rice retains its outer husk, it requires a quick rinse and a short resting time (5 minutes) to absorb moisture evenly—never leave it soaking submerged in water.

Storage Info

• General Storage: Store in a cool, dry, and clean place away from ambient moisture.
• Sunlight Protection: Protect from direct sunlight and heat sources.
• Airtight Container: Once opened, transfer immediately to an airtight glass jar or food-grade steel dabba to protect against humidity.
• Handling: Always use a clean, dry measuring cup or scoop.