Authentic Maharashtrian Phodni Bhaat with Fresh Sol Kadhi
A delightful tempering of cooked rice with fragrant mustard seeds, peanuts, and aromatic curry leaves. Served alongside a soothing, tangy coconut and kokum sol kadhi for a comforting meal.
35min
Total Time
3
Servings
Maharashtrian
Cuisine
Recipe
1
Prepare the sol kadhi by mixing fresh coconut milk, kokum extract, crushed garlic, cumin powder, and a pinch of salt; set aside to chill.
2
Heat peanut oil or ghee in a heavy-bottomed pan over medium heat.
3
Add the mustard seeds and cumin seeds, letting them splutter.
4
Stir in the asafoetida, fresh curry leaves, and slit green chillies.
5
Add the raw peanuts and sauté until they turn golden brown and crunchy.
6
Add the chopped onions and cook until translucent.
7
Lower the heat and add turmeric powder and salt, mixing well.
8
Gently fold in the cooked rice, ensuring the tempering coats every grain evenly.
9
Cover and let it steam on low heat for 5 minutes until heated through.
10
Garnish with freshly chopped coriander leaves and serve hot alongside the chilled sol kadhi.
Ingredients
3 cups cooked leftover rice, cooled and separated
2 tablespoons peanut oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 sprigs fresh curry leaves
2 green chillies, slit
1/4 cup raw peanuts
1/4 cup finely chopped onions
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons freshly chopped coriander leaves
1 cup fresh coconut milk
2 pieces kokum soaked in warm water
1 clove garlic, crushed
1/2 teaspoon cumin powder
*This AI-generated recipe may contain inaccuracies.