Dadpe Pohe is quicker to put together than a packet of pot noodles. It’s a great brunch or tea recipe and another one from my Aji’s (grandmum) repertoire.
Thursdays were the days that my Aji caught up with her friends. They met as a large group, discussing the latest books and often inviting some of the authors for a talk; organizing poetry writing competitions, cookery competitions and even an annual cultural programme that included staging a play, a music recital and sometimes even a dance performance. Top marks for enthusiasm and community spirit!
On these days cooking was a chore, to be wrapped up as quickly as possible so that she could get to the club on time.
Dadpe Pohe could be rustled up in under 10 minutes and were often on the menu.
I still love them! They always make me wish that when I am old as she is, I will retain that joie de vivre.
Dadpe pohe
Ingredients:
2 cups pohe (beaten rice or avalakki)
1.5 – 2 cups plain yoghurt
1 tablespoon oil
1 dry red chilli
a pinch of asafoetida
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
6-8 curry leaves
2 tablespoons chopped coriander
salt to taste
Method:
1. In a colander, wash and drain the pohe. Keep aside
2. Pour the yoghurt in a serving bowl. Add salt and mix well. Keep aside.
3. Heat the oil. Add the asafoetida, mustard and cumin seeds and the red chilli. When they splutter, add the curry leaves and swirl them in the hot oil. Add this to the yoghurt and mix well.
4. Add the damp pohe into the yoghurt mixture. Mix well.
5. Garnish with coriander leaves and serve immediately.
Notes:
1. This dish needs to be served as soon as it is ready. If left for too long, it could turn dry as the pohe tend to absorb the yoghurt.
2. If you prefer a more runny consistency, use 2.5 cups of yoghurt and increase the quantity of spices used.
3. This is similar to Phodnicha Dahi Bhat or Curd Rice but uses Pohe instead.
4. Most communities and families have different versions of this dish, some involving coconut paste instead of yoghurt.
Cool! That’s an easy recipe! Thanks for sharing! 🙂
Thanks, Shalini. It’s very similar to curd rice except that it uses pohe/avalakki.
Looks good and such an easy recipe too. 🙂
Thanks, Sheethal. It’s almost a no-cook brunch dish.
Sounds yummy. I always love drooling over everyone’s recipes and this one is no exception.
Thanks for stopping by, Cat. 🙂
I make terrible poha. Somehow they never turn out right. Have never heard about curd in poha. Will ask the husband to try your recipe of dadpe pohe 🙂
Pohe are quite fiddly. I’ve only recently started getting more confident making them. But this one makes itself, sort of. Hope you enjoy it! 🙂
That looks so delicious, but as i am allergic to all milk products, and made ill by most spices, my ability to taste and savour such deliciousness is very limited! Oh, i wish i could! ~Liz, visiting form the A-Z http://www.lizbrownleepoet.com
Thanks for visiting, Liz. There’s a world of deliciousness without dairy too, as you know. I was lactose intolerant for about 2 years and am slowly reintroducing it in my diet. 🙂
It certainly looks delicious! o.o
Out of Print, Fiction authors and their shorts
Thanks for visiting. 🙂
Hey! I have never heard of curd in pohe..I make pohe a lot but this one is different with curd and no turmeric, onion or tomatoes..That is a quick recipe too. I will give this one a try 🙂 Thank you for sharing!!
Thanks for visiting, Parul. It’s ready in 10 mins and that makes it even better. 🙂
aww, loved to read about your grandmums Thursday gatherings- how lovely:-) food sounds yum!
Thanks, Eli. 🙂 She and I have a special bond.
Although I make pose almost every weekend I have never tried this yogurt version. Sounds delicious.
Thanks, Rajlakshmi. It’s even more so because it’s ready in under 10 mins!
Interesting to learn about different cuisine around the world. A couple of the ingredients were unknown to me. Thanks for the education!
Thanks for stopping by, Debbie.
Interesting one here. Hope to try some day 🙂
Thanks, Jyotsna.