Author: vinaya

Poha chutney is a typical Konkani breakfast which is made on days when one is rushed. Easy to make, delicious and extremely filling! I have shared two recipes of Poha Chutney earlier. One was flavoured with Asafoetida and the other with Sambhar powder. Posting one flavoured with onions today.

Ingredients :

• 1/2 coconut grated
• 7 green chillies
• 1 large onion finely chopped
• 1 tbsp chopped coriander leaves
• Salt
• 3 tbsps coconut oil
• Poha/Flattened Rice (thin variety) as required.

Method :

Grind the coconut, green chillies and salt roughly. Just a couple of pulsations of the whipper blade will give you the right texture. Tip this coarse mixture into a bowl. Add finely chopped onions and coriander leaves. Drizzle with Coconut oil and mix everything thoroughly. Keep aside. Take three tbsps of this mixture in a bowl. Add two fistfuls of Poha to it and mix thoroughly. Serve immediately.

Note: Poha should be added to the coconut onion mixture just before serving as the water released by the onions can make it soggy if kept standing for long.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Making Wheat Semia is a tedious and long drawn process, so rarely does anybody attempt making it in the metropolis. The soaking, grinding, stirring, and drying process takes up a lot of time and any working woman thinks twice before attempting to make it! It is now usually made by people who run small home product industries in the rural areas and it is then transported to the urban areas. A quick and easy breakfast option, it needs to be soaked for only about fifteen minutes and is then seasoned and served hot garnished with coconut.

Ingredients :

• 500 gms Wheat Semia
• 7 green chillies chopped fine
• 1 dry red chilly broken into two
• 3 tsps sugar
• Salt
• 1 tsp Hing/asafoetida
• 3 sprigs Curry leaves
• 1 tbsp Ghee/clarified butter
• 5 tbsps Coconut oil (or any oil)
• 1 heaped tsp Mustard
• 1tsp Urad Dal/ Split Black Gram
• 1/4 coconut grated

Method :

Soak the Wheat Semia for about fifteen minutes. Drain thoroughly. Tip it into a colander so that all the remaining water if any, drains out too. Add Hing, sugar and salt to the drained Semia and mix well. Heat the Ghee and oil mixture in a pan. Add the mustard. After it splutters add the Urad Dal. Allow it to turn golden yellow, before adding the broken red chilly bits, green chillies and curry leaves. Toss. Drop in the Semia, mix well and cover and cook over a gentle flame for five minutes. Garnish with the grated Coconut and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.