Tadka, Phodani, bhagar, vaghar, chaunk or tempering or seasoning, we may call it by different names but we all agree that it’s one of the greatest inventions of Indian Cooking! A method that’s widely used in Indian Cooking and the only ubiquitous ingredient in many of our traditional dishes from North to South and East to West.
A simple method in which whole or ground spices – such as mustard seeds, cumin and coriander with some hing and turmeric are added to hot oil or ghee. The heated oil or ghee has amazing qualities of extracting and retaining vital nutrients from the added ingredients, the same technique being used since ages for making Ayurvedic oils and medicated ghees.
The hot oil or ghee infused with the aromas of whole spices is so magical that it can elevate any basic ingredient, including as humble as a leftover roti or poli in Marathi. And what you get is a popular Maharashtrian dish; extremely tasty, super easy and a perfect healthy breakfast item that pairs nicely with a cup of chai or bowlful of fresh yogurt.
It tastes best with leftover rotis as they tend to absorb oil more easily due to their extra dryness. A simple tadka with standard ingredients and curry leaves with some characteristic Maharashtrian ingredients such as peanuts and dry coconut flakes and sesame seeds, the dish provides enough oil to digest the dry rotis with extra yum factor! The peanuts can be substituted by fresh green peas, they add a hint of sweetness and a beautiful green color. But I prefer the nuttiness of roasted peanuts.
A magical makeover for leftover rotis - takes no more than 15 minutes. Quick, tasty, easy and healthy - perfect for breakfast!
- Grind all rotis coarsely. It's best done with your hands.
- In a medium pan, prepare tadka by adding all ingredients listed under tadka in the given order.
- Add finely chopped onion and fry it until it becomes translucent.
- Add roasted peanuts or green peas and let them fry for a minute.
- Add red chili powder, cumin-corainder powder (optional) dry coconut flakes, and salt. Mix well.
- Now add roti flakes, mix everything together and let it steam for 2 minutes.
- Add sugar and lemon juice and again steam it for another 2 minutes.
- Serve hot! Garnish with fine shev or chopped coriander leaves.
5 different tastes in one bite! It's a culinary master piece!
I have always told people who asked me about my favorite vegetables that I love Karlyachi Bhaji and especially the way my mom makes it. The surprise on their face made me feel proud for earning brownie points for being a good kid who eats all vegetables, including bitter gourd.
Any preparation of bitter gourd will have a pronounced bitter taste and it should, it’s not easy to mask bitter taste but it plays well with well chosen ingredients. This particular preparation which uses tangy tamarind, nutty peanuts, creamy coconut, sweet jaggery and spicy Goda Masala is a classical example of Marathi cuisine from Konkan region.
I was very happy with my attempt to mimic mom’s magical taste. The best reward was that my husband really enjoyed it, which was quite a shock for me!
5 tastes in one byte! It's a culinary master piece!
- If you are using ready made tamarind paste, skip this step. Else, in a small bowl add 1 spoonful of tamarind and some water, microwave it for 10 seconds and let it sit aside.
- Wash bitter melons and cut them length wise, if you see any bigger seeds remove them with a spoon or inner side of a peeler. Now chop them into smaller equal sized pieces.
- Add these chopped pieces to a bowl with some water and add 1 tbsp of salt, mix it well. The salt makes the bitter gourd release some juice and it takes away some bitterness. This step is optional but highly recommended.
- Now in a kadhai / heavy bottomed pan, heat some oil. I use peanut oil and it works really well for this dish.
- Prepare phodani or tadka, by adding mustard seeds, cumin seeds, coriander seeds, hing and turmeric powder.
- Now add bitter melon pieces by removing all the water. If you like squeeze out the water as much as you can.
- Stir fry it for 2-3 minutes.
- Now add ground peanuts, grated coconut, tamarind paste and mix it well.
- Add red chili powder, cumin-coriander powder, Goda masala and finally some salt. Mix everything together and let it cook for another 2-3 minutes.
- Add jaggery, cook it further for 2 minutes.
- Adjust the amount of jaggery / salt as per your taste.
Enjoy it hot with poli or fulka! Bon apetite!
I think this is the easiest and quickest recipe you can make with Pumpkin. It has very few ingredients and it does maintain Pumpkin flavor. “Lal Bhopla” in Marathi translates to Pumpkin and since this recipe has yogurt in it, we can call it raita but more traditionally it’s called भरीत / Bharit.
It’s cooked pumpkin mixed with yogurt seasoned with flavorful tadka using mustard seeds, cumin seeds, coriander seeds, hing and curry leaves and green chilis. Some sugar and some salt. That’s it! The simplicity of ingredients really elevate the pumpkin flavor.
लाल भोपळ्याचे भरीत / Bhopalyache Bhareet / Pumpkin Raita
Soft, sweet sour and savory raita.
- Peel and dice the Pumpkin into big cubes.
- Steam it until it becomes really soft. It takes about 10-15 minutes.
- Yogurt should not be too sweet, a little sour yogurt works well for this recipe.
- Once cooked, let it cool down. Smash it with forks and mix it well with yogurt.
- In a small pan, heat the ghee and prepare tadka byadding mustard seeds, cumin seeds, coriander seeds, curry leaves, green chilis and hing and turmeric powder.
- Add this seasoning to the above mixture.
- Add salt and sugar to taste and mix well.
- Serve with chopped cilantro leaves on top.
Luscious green curry sure to seduce your taste buds!
We had a small get-together at our place and my mom had made “Mattarchi Usal”. I still relish those moments, the taste is still alive in my memories. After a long time I tried to recreate it with slightly different ingredients. It’s very easy to make and doesn’t require any special ingredients. I am sure you will enjoy it as much I did.
Yet another traditional Maharashtrian recipe!
- Make a fine paste with coconut, cilantro, 1/4 tsp cumin seeds, ginger and garlic. Add some water if required.
- In a cooking pot, heat oil.
- Add mustard seeds, cumin seeds and hing.
- Add turmeric powder if you like. Add curry leaves and red chillies cut into halves. Fry for another minute.
- Now add the green paste and let it cook until the paste starts leaving oil.
- Add salt as per taste.
- Add green peas and enough water to maintain the desired consistency for the curry.
- I like to add 1 or 2 star anise while the curry is boiling, but make sure you take them out once done.
- Let the peas cook for 10-15 minutes. Stir in lemon juice and sugar.
Serve with hot bread slices or rotis.
Traditionally the green paste is made using heavy stone grinder and it’s called “Watan वाटण” in Marathi. Needless to mention, it tastes wonderful and also makes the dish very aromatic.
Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food