Asha Satish Philar or Ashakka as we all call our much loved akka is author of Konkani Saraswat Cuisine cook book. So when we had a theme to try out recipes from her cook book , I chose this Sabudana ani tandla polo .As accompaniments for this polo I made our very amchi tambidi tamballi & my mother’s recipe of lip smacking Kothambari meeren.
Ingredients for the Polo
makes 18 -20 polos
- Urad dal – 1 cup
- Sago / sabudana – 1 cup
- Beaten rice / phovu – 1 cup
- Raw rice – 3 cups
- Salt to taste
Method ;
- Soak the sago for 2-3 hours in 6 cups of water
- soak the dal for 2 hours
- Soak the rice in 5 cups of water for about 2 hours.
- Grind the dal , phovu & sago together to a smooth,medium thick batter.
- Grind the rice separately finely
- Add salt and mix both batters . Leave to ferment overnight .
- the next morning beat the batter thoroughly to incorporate air
8. Heat the griddle and when hot , turn the heat to medium .
9. Prepare polos by pouring a ladleful of batter. Do not spread the polo with the ladle as it must be spongy with holes appearing as it cooks .Spoon oil around the polo .
10. Cover & let cook .Remove when done .You may flip if desired
Serve hot with appropriate side dishes
Ingredients for Kothambari meeren
- Urad dal – 2 tbsps
- Coriander / Kothambari – 2 tbsps
- Red chillies – 3-4 as per taste
- Tamarind – a chickpea size – 2
- Salt to taste
- Oil , Mustard seeds , jeera & curry leaves for seasoning
Method
1.Roast the urad dal when its just changing colour add the coriander & chillies . Roast to a golden brown
2. When this has cooled , add the tamarind and grind in a mixer – to a not so fine paste adding a little water .
2. Add this paste in a thick bottomed pan , adding salt to taste and some more water ( water used to clean the mixer jar can be used )
4. Mix well & bring this to a boil while stirring continuously. see that it does not burn .
5. When it starts to boil , reduce flame & let simmer till it has thickened well and you get an wonderful aroma
6. Heat oil in a kadai , Splutter mustard seeds , then add the jeera & curry leaves . Pour the seasoning over the meeran . A very tasty side dish is ready 7.You can have this with idlis & polos . Consistency should be like a chutney . But you can adjust as to your preference .
We enjoyed this hot tasty polos & chutney for breakfast!
Konkani Khann Anik Jevan 
hello Ushakka…ust a silly query…i wanted to try out kothambari meeren….but there is no meere(black pepper) in the recipe? am i correct?
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meere is black pepper yes this does not have it !.. Kochi side this word .meeren is used to mean a spicy ground masolu ! 🙂
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ok 🙂
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Yum recipe
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Thank you!
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