Sabutandla Polo & Kothambari Meeren

 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 ;

  1. Soak the sago for 2-3  hours in 6 cups of water
  2. soak the dal for 2 hours
  3. Soak the rice in 5 cups of water for about 2 hours.
  4. Grind the dal , phovu & sago together to a smooth,medium thick batter.
  5. Grind the rice separately finely
  6. Add salt and mix both batters . Leave to ferment overnight .
  7. 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


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!

5 replies to “Sabutandla Polo & Kothambari Meeren

  1. 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?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star