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.
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
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.
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.