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Choode Matar ki Tehri (Beaten rice, peas pilaf)

Posted by vivnidhi on June 30, 2008


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.

The Recipe:

  • 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.



I couldn’t miss the SWC- Uttar Pradesh, hence, here’s my entry on the final day. This is also my entry to WBB -Express Breakfasts……heading to Raaga in an express…………


7 Responses to “Choode Matar ki Tehri (Beaten rice, peas pilaf)”

  1. notyet100 said

    Thank you , do try it out!

  2. Bhawana said

    nice meeting u here. “tehri” word m hearing after a looooooooooooong time. I think u r from UP??? looks delicious dear. perfect entry for the event.
    Yes Bhawana, I am from Uttar Pradesh. Huh, tehri was never a very big favorite with me in my childhood beacuse of huge amonts of peas associated with it. Now, I am totally in love with it since I have started liking green peas too:) Thank you for visiting the blog and your lovely words. .

  3. Vaishali said

    Hello Nidhi,

    New to your blog. I tried your version of Beaten Rice Pulao. It turned out absolutely delicious (i ran out of coriander leaves. It would have tasted even better). We had the leftovers for breakfast this morning.
    I am so glad you tried it and liked it! I should thank you for trying it out:) . The coriander leaves add a lot of taste, so make it with them the next time:) .

  4. I make this with thick poha – never tried with thin one! Love it:)
    Yes, I would wonder when the folks back in U.P. would make it with thin poha but overtime I realized that it tastes good even with thin poha. Has a little difference in the texture.

  5. Siddhartha Shukla said

    I just happened to visit this blog ater googling for Tehri. I like to cook and hope to improve every time I decide to cook. In my opinion, Uttar Pradesh has a very large and awesome repertoire of cuisine for both the vegetarians and non-vegetarians. Are you from U.P?
    I made the tehri along with the Bhindi Ka Saalan and Anardana Raita and you can take a look at them at the following link:
    The pics look good Siddhartha! Yes I am from U.P. but my expertise is limited to vegetarian cooking. Non-Veg……I have only learnt in the U.S. though I still can’t eat it!!

  6. Puja said

    Hi, thanks for this recipe. I’m a Banarasi, and was looking for the traditional recipe of chuda matar for a long time, but couldn’t find one. Tried this, and it came out very well :-). Thanks…………. Some of the variations I tried was I used tejpatta, I had run out of rai, and I also added little bit of sugar when I soaked chuda in milk. By any chance, do you have the recipe for Tamatar ki chaat…………

  7. Yum! Rice and peas go so well together, this looks great!

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