Choode Matar ki Tehri
Chooda or poha in Hindi or beaten rice, flattened rice is eaten all over India. It is widely available at Indian stores in the US. It comes in two varieties..thick and thin. Kande pohe (onion beaten rice) is a very popular snack in Maharashtra, India. Choode matar ki tehri is more like a delicacy eaten in Uttar Pradesh(Benares or Varanasi region to be more specific) when the fresh peas are harvested. It is similar to poha yet has a very distinct Uttar Pradeshi stamp on it:). One should use thick poha to make the Maharashtrian version. In Uttar Pradesh, the thinner kind was more widely available, hence even thin beaten rice can be used to make this but one has to be very careful with the thinner ones as they tend to stick to each other. So, anybody trying this for the first time should go for the thicker poha.
- Beaten Rice/Poha/chooda : 2 cups
- Milk 1 cup
- oil 1 Tbsp.
- Asafoetida/ Heeng powdered 1/2 tsp.
- Cumin seeds/ Jeera 1 tsp.
- Turmeric powder 2 tsp.
- Red Chili powder 1/2 tsp.
- Rai / mustard seeds 1/2 tsp.
- Ginger 2″ piece minced or grated
- Green chilies 2 minced (can be adjusted as per taste)
- Green peas 1-1/2 cups
- salt to taste
- Garam masala 2 tsps.
- Fresh Cilantro leaves/ Dhaniya 1/2 cup chopped
- Lime juice 2 tsps.
Soak the beaten rice in 3/4 cup of milk for 10 minutes. Keep fluffing every 2-3 minutes to avoid them sticking together.
Heat oil in a saucepan and add asafoetida, cumin seeds and mustard seeds. When you hear the mustard seeds popping and cumin seeds sizzling, add half the ginger and the green chillies.
Saute briefly and then add the green peas. Cover the pan and lower the heat. Add half the salt. Frozen peas are ideal as they tend to be really fresh. Contrary to popular belief, frozen peas are actually better than supermarket peas in the pod. If you grow your own or buy fresh from a farmer, its a different story. But, in general, peas tend to lose the fresh flavor quite quickly , the companies which freeze the peas, do it quite quickly to retain the flavor. Hence, the frozen peas are quite fresh, in general. So, stop feeling guilty when opening the freezer pack:).
When the peas have turned to a fresh green color, add the soaked beaten rice and sprinkle turmeric, red chili powder and rest of the salt on top. Mix well, with a light hand, making sure that not a lot of beaten rice is broken. If the mixture looks too dry, sprinkle some milk on it and cover again. Work on a low flame. In about 5 minutes, the tehri is ready.
Garnish with cilantro leaves and half the ginger that we saved. Sprinkle the garam masala on top. I like to cover the pan again for 5 minutes after putting the gas off for the flavors to mingle. The ginger added in the end and the cilantro adds a lot of flavor to the dish.
This is distinct from the regular poha we make cause 1) it is soaked in milk instead of water. 2) Traditionally it does not use onion or potato. 3) The main flavors are that of asafoetida and garam masala and a lot of peas are used. 4) no curry leaves are used.
Do try this version. Even though I love the quick regular poha, this is a delicious change and loved by all at home. When you would want to reheat (if there are any leftovers) use 2-3 tsps. of milk before heating so that it doesn’t taste dry.