Wednesday, January 28, 2009


As usual, a recipe (-) instructions (+) tips to let you know what I think is the best way to do it.

  1. Pohé (rice flakes, 1 or 2 handfuls per serving)
  2. Onions (1/6th the amount of pohé)
  3. Potatoes (same as the onions or a little more)
  4. Green chillies (1 inch per serving)
  5. Ginger (1/2 or 1 inch block)
  6. Curry leaves (4 - 8 leaves)
  7. Turmeric powder (1 or 2 pinches)
  8. Mohri / Rai (mustard seeds, 1 or 2 pinches)
  9. Oil (I use groundnut oil, enough to fry the onions and potatoes)

Tip: Check the type of pohé you have. There are at least 3 kinds: thin, medium, and thick. This recipe requires the medium variety. However, the medium ones might be thinner than actually required, and if so, you'll need to soak them for only 1 or 2 minutes. If they are thick enough, you can soak them first, chop the onions, potatoes, and chillies, and then begin heating the oil.

Tip: Throw the chillies and curry leaves in first, add the onions, and then the turmeric powder so that it doesn't get burnt.

Tip: Sauté the onions for a minute, and then add the potatoes and stir until the turmeric is evenly spread.

Tip: Cover the mixture for a few minutes (while stirring in between) until the potatoes are soft enough.

Tip: Separate the pohé if they're chunked after soaking, and add them to the mixture. Stir until the turmeric powder is evenly mixed.

Tip: Cover for 1 or 2 minutes, stir once more, then cover again, and keep it on a low flame for another 30 secs - 1 min.

Serving tip: Enjoy them with a cup of hot Indian chai / cool chocolate milk / cold coffee. Good for those who simply can't gulp down dry morsels.

Garnishing: You can add shev (pronounced "shave" or sev ["save"] in Hindi).

Serving tip for the health conscious: Garnish with fresh coriander leaves and / or wet coconut meat.

Good for a morning or evening snack. We usually brunch on this.


i-me-moi said...

ahha i make this very often nowadays for an evening snack between meals ... breakfast remains a steady egg and toast

simplypallu said...

It's scrambled eggs and toast for us too, about twice a week these days! ez-pz :)


I have read some of your posts. I liked the same and would like to revisit your website.

If you like short stories and paintings, then a visit to my blogs would be an interesting one for you.

Naval Langa


simplypallu said...

Thanks, Naval. I'll drop by sometime at the blogs you mentioned.

Rashmi said...

ooo..reminds me of home...gujju version has sugar (:)) and a dash of lime.

kannada version has a bowl of curd and chatni pudi next to the plate..he he ...

simplypallu said...

Yes, I've had both versions. They're quite nice. I make the Gujju version too, sometimes, without the onions, but with chutney and lime. :)