RAG Demo

Tag: Mild spice

  • Medu Vada

    Medu vada, also called ulundu vadai in Tamil Nadu, is a savoury fritter made from urad dal batter, shaped like a doughnut and deep fried. It is a staple of South Indian breakfasts, served alongside idli, pongal and dosa in homes and restaurants, and offered in temples during festivals. It is loved across the south.

    A perfect medu vada is crisp and golden on the outside, soft and fluffy inside, with pockets of air throughout. The batter is flavoured with black pepper, ginger, green chilli, curry leaves and sometimes coconut pieces. The hole in the centre helps it cook evenly. Freshness matters most. Serve them hot, straight from the oil.

    Medu vada is served with coconut chutney and sambar, and it is also soaked in sambar to make sambar vada or in curd to make thayir vadai. It is a dish that rewards practice, especially in shaping. Fresh batter makes the best vada; do not refrigerate it for too long, or the vadas turn dense.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietVegan
    CourseBreakfast
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsurad dal / black pepper / ginger / curry leaves

    Ingredients

    • 1 cup whole urad dal, soaked 4 hours
    • 1 tsp salt
    • 1 tsp black peppercorns, coarsely crushed
    • 1 inch ginger, finely chopped
    • 2 green chillies, finely chopped
    • 10 curry leaves, chopped
    • 2 tbsp chopped coriander
    • 1 tbsp rice flour (optional)
    • Oil for deep frying

    Method

    1. Drain the soaked urad dal well. Grind with very little cold water, adding it a spoonful at a time, to a thick, smooth, fluffy batter.
    2. Beat the batter with your hand for 2-3 minutes to incorporate air. A spoonful dropped into water should float.
    3. Add salt, pepper, ginger, chillies, curry leaves and coriander, and rice flour if the batter is soft. Mix gently.
    4. Heat oil to medium-hot, around 175 C.
    5. Wet your hands, take a lemon-sized portion of batter, flatten slightly on your palm and make a hole in the centre with your thumb.
    6. Slide the vada gently into the oil. Fry 3-4 at a time for 4-5 minutes, turning, until golden brown and crisp.
    7. Drain on paper and serve hot.

    Tips

    • Use minimal water when grinding; a runny batter cannot be shaped.
    • Keep your hands wet while shaping to prevent sticking.
    • If shaping is hard, use a wet plastic sheet or banana leaf.

    Serve with

    Coconut chutney and sambar.

  • Sai Bhaji

    Sai bhaji, meaning green vegetables, is a nourishing Sindhi dish of spinach, chana dal and vegetables cooked together and mashed into a thick, rustic stew. It is a weekday staple in Sindhi homes, loved for its simplicity and comforting flavour. Many families make it once a week and pair it with rice.

    Spinach is the base, with dill, sorrel or fenugreek leaves added for extra flavour, along with chana dal, brinjal, potato, tomato and onion. Everything cooks together until soft and is then lightly mashed, giving a creamy texture with some bite from the lentils. A tempering of garlic and red chilli adds depth.

    Sai bhaji is served with plain or jeera rice and aloo tuk, or with chapati. Its rich green colour and healthy ingredients make it a favourite for anyone wanting a hearty, simple meal. It also freezes well, and many families make extra to eat over a couple of days. Reheat it gently with water.

    At a glance

    RegionSindhi
    CuisineSindhi
    DietVegan
    CourseMain course
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsspinach / chana dal / dill / tomato

    Ingredients

    For the bhaji

    • 1/3 cup chana dal, soaked 30 minutes
    • 500 g spinach, washed and chopped
    • 1/2 cup dill leaves, chopped
    • 1 small brinjal, cubed
    • 1 potato, cubed
    • 1 onion, chopped
    • 2 tomatoes, chopped
    • 1 inch ginger, chopped
    • 2 green chillies
    • 1/2 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp salt
    • 1 cup water

    For the tempering

    • 2 tbsp oil or ghee
    • 1 tsp cumin seeds
    • 6 garlic cloves, chopped
    • 1 dried red chilli
    • 1/2 tsp red chilli powder

    Method

    1. Put the soaked chana dal, spinach, dill, brinjal, potato, onion, tomatoes, ginger and green chillies in a pressure cooker.
    2. Add turmeric, coriander powder, salt and water and stir.
    3. Pressure cook for 3-4 whistles on medium heat. Let the pressure release naturally.
    4. Mash everything lightly with a wooden masher or the back of a ladle, keeping some texture.
    5. Simmer the bhaji on low for 5 minutes, stirring, until thick.
    6. For the tempering, heat oil, add cumin, garlic and red chilli and cook until the garlic turns golden. Add chilli powder and pour over the bhaji.

    Tips

    • Do not puree the bhaji; a slightly coarse texture is traditional.
    • Add sorrel (khatta palak) for a tangy flavour if available.
    • Use ghee for tempering for a richer taste.

    Serve with

    Plain or jeera rice and aloo tuk.

  • Masala Dosa

    Masala dosa is the most famous dish from South India, and it is closely associated with Udupi restaurants in Karnataka, which spread across the country in the twentieth century. A thin, crisp crepe made from fermented rice and urad dal batter is filled with a spiced potato filling called palya, and served with coconut chutney and sambar.

    A good dosa is golden and crisp on the outside, soft in the centre, and slightly tangy from fermentation. The potato filling is mildly spiced with mustard seeds, curry leaves, green chillies and turmeric, and has soft onions throughout. In Mysore, a red chutney is spread inside the dosa before adding the potato.

    Masala dosa is eaten for breakfast or as a light meal at any time of day. Homemade dosas take some practice, especially spreading the batter thinly, but are well worth the effort. The batter keeps in the refrigerator for 3-4 days, so dosas can be made quickly once a batch is ready.

    At a glance

    RegionKarnataka
    CuisineUdupi
    DietVegan
    CourseBreakfast
    Prep time30 minutes
    Cook time40 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice / urad dal / potato / onion

    Ingredients

    For the dosa batter

    • 2 cups raw rice (sona masoori)
    • 1/2 cup urad dal
    • 1/4 tsp fenugreek seeds
    • 2 tbsp chana dal
    • 1 1/2 tsp salt
    • Water as needed
    • Oil or ghee for cooking

    For the potato palya

    • 4 medium potatoes, boiled and coarsely mashed
    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp urad dal
    • 1 tsp chana dal
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 1 inch ginger, chopped
    • 2 onions, thinly sliced
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp chopped coriander

    Method

    1. Soak the rice in water for 5-6 hours. Separately soak the urad dal, fenugreek seeds and chana dal together for 5-6 hours.
    2. Grind the urad dal mixture with a little water to a light, fluffy batter. Grind the rice to a slightly coarse batter. Mix both with salt, cover and ferment for 8-12 hours until doubled.
    3. For the palya, heat oil, crackle mustard seeds, add urad dal, chana dal, asafoetida, curry leaves, chillies and ginger, and cook until the dals turn golden.
    4. Add onions and cook for 4-5 minutes until soft. Add turmeric, salt and 1/4 cup water, then the potatoes. Mix well, cook for 2 minutes and add coriander.
    5. Heat a cast iron tawa on medium-high. Sprinkle water; it should sizzle and evaporate immediately. Wipe with an oiled cloth.
    6. Pour a ladle of batter into the centre and spread it quickly in a circular motion to form a thin dosa. Drizzle oil around the edges.
    7. Cook for 2-3 minutes until golden and crisp. Place 2-3 tbsp of palya in the centre, fold the dosa over and serve immediately.

    Tips

    • Fermentation depends on temperature; in cold weather keep the batter in a warm place.
    • Spreading batter is easier on a well-seasoned cast iron tawa.
    • Adjust the batter's consistency with water; it should be pourable but not runny.

    Serve with

    Coconut chutney and hot sambar.

  • Bebinca

    Bebinca is the most celebrated Goan dessert, made for Christmas, Easter, weddings and other feasts. Legend says it was created by a nun in Old Goa who wanted to make a dessert with seven layers, representing the seven hills of Lisbon and Old Goa. Traditional bebinca has many more, often sixteen layers, built up one at a time.

    Each layer is a thin pour of a batter of coconut milk, egg yolks, sugar and a little flour, flavoured with nutmeg and cardamom. It is cooked under a top heat until golden, then brushed with ghee before the next layer is added. The result is a dense, rich, caramelised cake with distinct brown and pale stripes.

    Bebinca is served in thin slices, sometimes warm with vanilla ice cream. It keeps well for a week, making it a good dessert to prepare ahead for a feast. Goan households often take pride in their own bebinca, and many families still bake it in a clay oven with coconut husk embers on top, as their grandmothers did.

    At a glance

    RegionGoa
    CuisineGoan
    DietEggetarian
    CourseDessert
    Prep time30 minutes
    Cook time120 minutes
    Total time150 minutes
    Serves10
    Spice levelMild
    DifficultyHard
    Gluten-freeNo
    Key ingredientscoconut milk / egg yolks / sugar / ghee

    Ingredients

    • 10 egg yolks
    • 2 cups (400 ml) thick coconut milk
    • 1 1/4 cups (250 g) sugar
    • 1 cup (125 g) maida
    • 1/2 tsp grated nutmeg
    • 1/2 tsp cardamom powder
    • A pinch of salt
    • 1/2 cup (100 g) ghee, melted, plus more for greasing

    Method

    1. Stir the sugar into the coconut milk until it dissolves completely, warming gently if needed. Cool.
    2. Whisk the egg yolks until smooth and pale. Add the coconut milk gradually, whisking.
    3. Sift in the maida with nutmeg, cardamom and salt, whisking until there are no lumps. Strain the batter.
    4. Preheat the oven grill to high (around 220 C) with the rack in the upper third. Grease a 7-inch round tin with ghee.
    5. Pour 1 tbsp melted ghee into the tin and heat under the grill for 2 minutes. Pour in about 1/2 cup batter to form a thin layer. Grill for 8-10 minutes until the top is set and golden brown.
    6. Remove, brush with 1 tsp ghee, pour in another 1/2 cup batter and grill again until golden. Repeat until all the batter is used, about 12-14 layers.
    7. After the final layer, bake for 5 more minutes. Cool completely in the tin, then invert onto a plate and slice thinly.

    Tips

    • Patience is key; each layer must be golden before adding the next.
    • Use thick, fresh coconut milk for the richest flavour.
    • Rotate the tin halfway through each layer for even browning.

    Serve with

    Thin slices on their own or warm with vanilla ice cream.

  • Maharashtrian Amti

    Amti is the everyday dal of Maharashtra, distinguished from plain varan by its sweet, sour and spicy balance. Toor dal is cooked soft, then simmered with goda masala, tamarind or kokum and a little jaggery. It is the dal that fills Maharashtrian thalis, eaten with rice, chapati or bhakri. It is a daily essential.

    The flavour is tangy and gently sweet, with warmth from goda masala and red chilli, and aroma from a tempering of mustard seeds, cumin, curry leaves and asafoetida. Grated coconut and coriander are often added at the end. The consistency is thinner than North Indian dals, perfect for mixing into rice.

    Variations are endless: katachi amti uses the drained water from puran poli dal, while Kolhapuri versions add more chilli. Each household has its own preferred proportions of sweet and sour. Konkani homes add coconut and kokum, while Desh homes rely on goda masala and tamarind, and every cook believes theirs is the correct one.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstoor dal / tamarind / jaggery / goda masala

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 2 1/2 cups water
    • 1/4 tsp turmeric

    For the amti

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, slit
    • 1 tsp red chilli powder
    • 1 1/2 tsp goda masala
    • 1 tbsp tamarind pulp
    • 1 1/2 tbsp grated jaggery
    • 1 tsp salt
    • 1 cup water
    • 2 tbsp grated fresh coconut
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal with water and turmeric for 3-4 whistles until completely soft. Whisk until smooth.
    2. Heat oil in a pan on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves and green chillies and cook for 20 seconds.
    3. Add red chilli powder and goda masala and stir for 10 seconds without burning.
    4. Pour in the whisked dal and the water. Add tamarind pulp, jaggery and salt.
    5. Bring to a boil and simmer for 8-10 minutes, stirring occasionally, until the flavours meld and it reaches a pourable consistency.
    6. Add coconut and coriander and simmer for 1 minute more. Taste and adjust sweet-sour balance.

    Tips

    • Goda masala is essential; garam masala gives a different, more North Indian flavour.
    • Kokum can replace tamarind; add 3-4 petals and remove before serving.
    • The amti thickens on standing; thin with hot water when reheating.

    Serve with

    Steamed rice with ghee, papad and a dry vegetable.

  • Sabudana Vada

    Sabudana vada is a fasting-day favourite from Maharashtra, made for Navratri, Ekadashi and Mahashivratri, though most people eat it far more often than that. Soaked tapioca pearls are mixed with boiled potato and coarsely crushed roasted peanuts, seasoned with green chilli and cumin, and fried into flat, round patties. Every bite is crunchy.

    A good sabudana vada is crunchy outside and soft, chewy and slightly springy within, with the peanuts giving a nutty crunch. The pearls turn translucent and form little crisp bubbles on the surface while frying. Because the ingredients are fasting-friendly, the vada uses rock salt and avoids onion and garlic.

    It is served hot with a sweet curd dip or a green chutney made without onion. Pune eateries sell it all day with a cup of tea, and it is one of the dishes that make people look forward to fasts. Leftover sabudana khichdi can also be mashed and shaped into vadas.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseSnack
    Prep time20 minutes
    Cook time20 minutes
    Total time40 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssabudana / potato / peanuts / green chilli

    Ingredients

    • 1 cup (160 g) sabudana, soaked 5-6 hours
    • 2 medium potatoes, boiled and mashed
    • 1/2 cup roasted peanuts, coarsely crushed
    • 2 green chillies, finely chopped
    • 1 tsp grated ginger
    • 1 tsp cumin seeds
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice
    • 1 tsp sugar
    • 1 tsp sendha namak (rock salt)
    • Oil for deep frying
    • 1 cup curd whisked with 1 tsp sugar, to serve

    Method

    1. Soak the sabudana as for khichdi: rinse, then cover with water just to the level of the pearls and leave for 5-6 hours. Drain completely and check that the pearls squash easily.
    2. In a bowl, combine the sabudana, mashed potato, peanuts, chillies, ginger, cumin, coriander, lemon juice, sugar and salt.
    3. Mix well with your hands until the mixture holds together. If it is too soft, add a little more crushed peanut.
    4. Divide into 12 portions. Wet your palms and shape each into a ball, then flatten into a patty about 1/2 inch thick.
    5. Heat oil to medium-hot, about 170 C. Test with a small piece; it should rise steadily without browning instantly.
    6. Fry 4 vadas at a time for 4-5 minutes, turning, until crisp and golden brown all over. Drain on paper.
    7. Serve hot with the sweetened curd.

    Tips

    • Too much moisture in the sabudana causes the vadas to burst. Drain well and let it dry.
    • Fry in medium-hot oil; very hot oil makes them dark outside and raw inside.
    • For a lower-oil version, cook them in an appe pan with a little oil.

    Serve with

    Sweet curd or a green chutney with peanuts.

  • Sol Kadhi

    Sol kadhi is the signature drink of the Konkan coast, served at the end of a Malvani or Goan meal to cool the palate after spicy fish curries. It combines thin coconut milk with an extract of kokum, the dried rind of a coastal fruit, which turns the mixture a pretty pale pink. It is never cooked, so it keeps the fresh flavour of coconut.

    The taste is gently tart, creamy and savoury, with a sharp note from raw garlic and green chilli and freshness from coriander. Kokum is believed to aid digestion and cool the body, which is why coastal families drink it in summer and after heavy meals. The colour comes entirely from kokum.

    In Malvan and Ratnagiri restaurants it is served in glasses alongside the thali or poured over steamed rice. It keeps for a day in the refrigerator, though the coconut milk may separate; stir before serving. Some versions temper it with cumin and curry leaves, though the raw version is most common in Malvan.

    At a glance

    RegionMaharashtra
    CuisineMalvani
    DietVegan
    CourseBeverage
    Prep time20 minutes
    Cook time0 minutes
    Total time20 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscoconut / kokum / garlic / green chilli

    Ingredients

    • 10-12 dried kokum petals
    • 1 cup warm water for soaking kokum
    • 2 cups freshly grated coconut
    • 2 cups warm water for coconut milk
    • 2 garlic cloves
    • 1 green chilli
    • 3/4 tsp salt
    • 1/2 tsp sugar (optional)
    • 1 tbsp finely chopped coriander

    Method

    1. Soak the kokum petals in 1 cup warm water for 30 minutes. Squeeze them well in the water to release colour and sourness, then strain and discard the petals.
    2. Grind the coconut with garlic, green chilli and 1 cup warm water to a fine paste.
    3. Strain through a muslin cloth or fine sieve, squeezing hard to extract the first coconut milk.
    4. Return the coconut residue to the blender with the remaining 1 cup warm water, blend again and squeeze out a second, thinner extract. Combine both.
    5. Stir the kokum extract into the coconut milk gradually; it will turn pale pink. Add salt and sugar and taste for a balance of sour and creamy.
    6. Garnish with coriander and chill for 30 minutes. Stir before pouring into glasses.

    Tips

    • Do not heat sol kadhi; boiling makes the coconut milk split and lose its fresh taste.
    • Kokum agal (concentrate) works in a pinch: use about 2 tbsp and adjust to taste.
    • Canned coconut milk diluted with water can substitute, but fresh coconut gives far better flavour.

    Serve with

    Steamed rice and a Malvani fish thali, or as a digestive after the meal.

  • Ukadiche Modak

    Ukadiche modak are the steamed sweet dumplings offered to Lord Ganesha, said to be his favourite food. During Ganesh Chaturthi, Maharashtrian and Konkani homes make them by the dozen, traditionally twenty-one as the first offering. The name comes from ukad, the cooked rice flour dough that forms the delicate shell.

    Inside is saran, a filling of freshly grated coconut cooked with jaggery, cardamom, nutmeg and sometimes poppy seeds, until sticky and fragrant. The shell is thin, soft and slightly translucent after steaming, pleated into a peak that looks like a closed lotus bud. A spoon of ghee is poured over each modak before eating.

    Shaping takes practice, but moulds are widely available for beginners. Modak are best eaten warm on the day they are made, as the rice shell firms up when it cools. Steaming them on turmeric or banana leaves adds a gentle aroma. Fried modak, made with a wheat flour shell, are a popular alternative in some homes.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseDessert
    Prep time45 minutes
    Cook time30 minutes
    Total time75 minutes
    Serves6
    Spice levelMild
    DifficultyHard
    Gluten-freeYes
    Key ingredientsrice flour / fresh coconut / jaggery / ghee

    Ingredients

    For the filling (saran)

    • 2 cups freshly grated coconut
    • 1 cup (180 g) grated jaggery
    • 1 tsp ghee
    • 1/2 tsp cardamom powder
    • A pinch of grated nutmeg
    • 1 tsp poppy seeds, lightly roasted (optional)

    For the dough (ukad)

    • 1 cup fine rice flour (preferably ambemohar or basmati)
    • 1 cup water
    • 1/4 tsp salt
    • 1 tsp ghee
    • Turmeric or banana leaves for steaming (optional)
    • Ghee to serve

    Method

    1. Heat ghee in a heavy pan on medium-low, add coconut and jaggery and stir. The jaggery will melt and the mixture will turn wet.
    2. Cook for 8-10 minutes, stirring often, until the moisture evaporates and the filling looks glossy and comes together. Add cardamom, nutmeg and poppy seeds. Cool.
    3. Bring the water, salt and ghee to a rolling boil in a pan. Lower the heat and add the rice flour all at once, stirring quickly to combine.
    4. Cover and leave on the lowest heat for 2 minutes, then turn off and keep covered for 5 minutes to steam.
    5. Transfer to a plate and, while still hot, knead with a bowl of cold water beside you for dipping your hands. Knead for 4-5 minutes until perfectly smooth and soft. Keep covered with a damp cloth.
    6. Take a lime-sized ball, oil your fingers and press it into a thin cup about 3 inches across, keeping the centre slightly thicker. Pinch the edge into 9-11 small pleats.
    7. Place a spoonful of filling inside, gather the pleats together and press them to a point at the top. Place each finished modak on a damp cloth.
    8. Line a steamer plate with leaves or a damp cloth, arrange the modak, and steam on medium-high for 12-15 minutes until the shells turn slightly glossy and translucent. Serve warm with ghee.

    Tips

    • Knead the dough while it is hot; cold dough cracks when shaped.
    • Use fresh coconut, not desiccated; the moisture keeps the filling soft.
    • Dip modak briefly in cold water before steaming to prevent cracking.

    Serve with

    A spoon of warm ghee poured over each modak.

  • Kanda Poha

    Kanda poha is the everyday breakfast of Maharashtra and the dish served to guests in the traditional bride-viewing visit, so much so that the visit itself is jokingly called kanda-pohe. It takes fifteen minutes, uses pantry staples and appears on breakfast plates from Nagpur to Kolhapur. In Vidarbha it is also eaten as an evening snack from roadside stalls.

    The flattened rice is rinsed, not soaked, so it softens while keeping a light, fluffy bite. Onions are cooked only until translucent so they keep a little sweetness and crunch, and turmeric gives the familiar yellow colour. Peanuts add crunch, while lemon, sugar and fresh coconut balance the dish. Each grain stays separate and soft.

    Poha is eaten hot, topped with sev, chopped coriander and a lemon wedge, with a cup of tea. Some families add potato cubes, called batata poha, or green peas in winter. In Indore, a neighbouring city across the border, poha is steamed and topped with jeeravan masala and sev, and in Nagpur it comes with spicy tarri.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseBreakfast
    Prep time10 minutes
    Cook time10 minutes
    Total time20 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsthick poha / onion / peanuts / curry leaves

    Ingredients

    • 2 cups (150 g) thick poha
    • 2 tbsp oil
    • 2 tbsp raw peanuts
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 green chillies, chopped
    • 2 medium onions, chopped
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 2 tbsp grated fresh coconut
    • Nylon sev to garnish (optional)

    Method

    1. Put the poha in a colander and rinse under running water for 15-20 seconds, tossing with your fingers, until just softened. Drain well and leave for 5 minutes.
    2. Sprinkle sugar and salt over the damp poha and toss gently with your fingers to loosen any clumps.
    3. Heat oil in a kadhai on medium. Fry the peanuts for 2 minutes until golden and remove them.
    4. In the same oil, crackle mustard seeds, then add cumin, asafoetida, curry leaves and green chillies for 20 seconds.
    5. Add onions and cook for 3-4 minutes on medium until soft and translucent but not brown. Stir in turmeric.
    6. Add the poha and fried peanuts and toss gently until evenly yellow. Cover and cook on low for 2 minutes so it steams.
    7. Turn off the heat, add lemon juice and coriander and toss. Serve topped with coconut and sev.

    Tips

    • Do not soak poha in a bowl of water; rinsing is enough. Soaked poha turns mushy.
    • Use thick (jada) poha; thin poha is meant for chivda.
    • Add turmeric after the onions soften, not with the hot oil, so it does not burn.

    Serve with

    Hot tea, with sev and a lemon wedge on top.

  • Sabudana Khichdi

    Sabudana khichdi is the most popular fasting food in Maharashtra, eaten on Ekadashi, Mahashivratri, Navratri and on weekly fast days. Tapioca pearls were introduced to India in the nineteenth century and became permitted upvas food because they are not a grain. Every Maharashtrian kitchen has an opinion about how to get the pearls soft but separate.

    Properly made, the khichdi is a pile of glossy, chewy, translucent pearls coated in coarsely ground roasted peanuts, with soft cubes of potato, green chilli heat, cumin and a squeeze of lemon. It should never be gluey. The trick lies in soaking: just enough water to barely cover the pearls, then a long rest so they absorb it.

    Apart from fasts, it is a much-loved breakfast in Pune and Mumbai, sold at small eateries with a bowl of curd on the side. Eat it hot, as it hardens as it cools. A small piece of cucumber or a few grapes on the side is a traditional fasting-day pairing. Ground peanuts are essential, both for flavour and for keeping the pearls apart.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegetarian
    CourseBreakfast
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssabudana / peanuts / potato / green chilli

    Ingredients

    • 1 cup (160 g) medium sabudana
    • Water to soak
    • 1/2 cup raw peanuts
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • 2-3 green chillies, chopped
    • 8 curry leaves (optional, some families skip during fasts)
    • 1 medium potato, boiled and cubed
    • 1 tsp sugar
    • 3/4 tsp sendha namak (rock salt)
    • 1 tbsp lemon juice
    • 2 tbsp chopped coriander
    • 1 tbsp grated fresh coconut (optional)

    Method

    1. Rinse the sabudana 2-3 times, rubbing gently, until the water runs clearer. Drain and add water just to the level of the pearls, not above. Cover and soak for 6 hours or overnight.
    2. Check: a pearl pressed between your fingers should squash completely with no hard white centre. Fluff with a fork; the pearls should be separate and dry, not sitting in water.
    3. Dry roast the peanuts in a pan on medium for 5-6 minutes until the skins blister. Cool, rub off the skins and pulse to a coarse powder.
    4. Mix the soaked sabudana with the peanut powder, sugar and salt. The peanut coats each pearl and is what prevents stickiness.
    5. Heat ghee in a wide non-stick pan on medium. Add cumin, and when it splutters add green chillies and curry leaves for 20 seconds. Add the potato cubes and saute for 2 minutes.
    6. Add the sabudana mixture and toss gently. Cook on low-medium for 5-7 minutes, stirring lightly every minute, until most pearls turn translucent.
    7. Turn off the heat, squeeze in lemon juice and fold in coriander and coconut. Serve immediately.

    Tips

    • Too much soaking water is the main cause of sticky khichdi. If the pearls feel wet, spread them on a plate for 15 minutes before cooking.
    • Cook on low heat and stop as soon as the pearls are translucent; overcooking turns them gluey.
    • Varieties differ: some sabudana needs only 3-4 hours of soaking, so do the squash test.

    Serve with

    A bowl of chilled curd or a glass of sweet lassi.