Kakadi Poha

Yet another Cook-along with my soul sisters. This time we learnt to make Flattened Rice with Cucumber, which is a very popular dish from Maharashtra. This from the kitchen of Preeti. 

Ingredients

• Thick White Poha - 1 1/4 cup 
• Cucumber - 1 medium 
• Oil - 1 tablespoon 
• Mustard - 1/2 teaspoon
• Asafoetida, to taste 
• Chana Dal - 1/2 teaspoon
• Urd Dal - 1/2 teaspoon 
• Green Chilies - 3 or 5, slit 
• Ginger - 1/2 inch, finely chopped 
• Curry Leaves - 10 
• Coriander Leaves 1/4 cup, finely chopped  
• Salt, to taste 

Preparation 

• Grate the cucumber (with the peel) 
• Wash the flattened rice and drain. 
• Mix the flattened rice and cucumber, and leave it for 15-20 minutes.

Method

Heat the oil in a kadai. When the oil is hot, sputter the mustard, and add the asafoetida. Add the chana dal and urd dal, stir for about 15-30 seconds till the dals are a light brown. Add the ginger, green chilies, and curry leaves. Stir for 15-30 seconds. Add the flattened rice and cucumber mix, stir till it is mixed well with the tempering. Add the salt, and coriander leaves. Mix well, and switch off the heat. 

Serving suggestions: 

Serve with cucumber slices, and garnished with sev or bhujia for extra crunch. You may also sprinkle with lime juice for added tang. 

Birakaya Thoku Pachadi

Ridge Gourd Peel Chutney 

Ingredients 

1 tablespoon of Sesame oil 

2 tablespoons of cooking oil

1 tablespoon of Jeera

5 - 10 green chilies (depending on your spice tolerance) 

1 medium onion sliced

1 tablespoon of Garlic pods 

1/2 teaspoon of Turmeric powder

1.5 cups of Ridge Gourd Peel 

1 tablespoon of Tamarind 

Salt, to taste 

Method

Heat the oil in a kadai, and sputter the jeera in it. Add the chilies, onion, garlic, and turmeric. Fry till the onions are translucent. Add the ridge gourd peel and tamarind, and fry for 3 minutes on high heat. Lower the heat, cover the kadai, and cook till done. 

Once the mixture is completely cooled, grind with salt and a little water to achieve the desired consistency. 

Serving suggestion: 

This chutney is usually eaten mixed with rice and a little bit of sesame oil. We also eat it with dosa.