non-vegetariangluten-free
mangalorean
Meen Alleppey Curry with Boiled Rice
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
20 min
718 cal
34gProtein
78gCarbs
31gFat
2Recipes
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Homestyle Bajil (Poha) – quick to make, energy-giving comfort food that's kid-approved!
A delightful sweet, spicy, and tangy snack from Mangalore made with flattened rice, jaggery, and coconut. This no-cook dish comes together in minutes and is a perfect breakfast or evening treat.
Serving size: 1 serving
Tangy, creamy Meen Alleppey Curry with simple boiled rice - a gut-friendly, soul-satisfying Kerala delight!
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Homestyle Bajil (Poha) – quick to make, energy-giving comfort food that's kid-approved!
This mangalorean and udupi dish is perfect for breakfast or snack. With 257.84 calories and 3.1g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Poha: Place the thin poha in a large colander. Rinse it under cold running water for no more than 10-15 seconds. Immediately shake the colander well to drain all excess water. Set aside to let it soften slightly for 5 minutes. Do not soak the poha.
Create the Masala Base: In a large mixing bowl, combine the grated fresh coconut, jaggery powder, tamarind paste, finely chopped green chilies, turmeric powder, and salt. Use your fingertips to mix and gently squeeze the ingredients together for about 2 minutes. This process helps release moisture from the coconut and melds the sweet, sour, and spicy flavors.
Combine Poha and Masala: Add the drained poha to the coconut-jaggery mixture. Use a light hand or a spatula to gently toss everything together until the poha is evenly coated. Be careful not to mash the poha. Let it rest for another 5 minutes for the flavors to absorb.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely (about 30 seconds). Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chili, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
Final Mixing and Serving: Immediately pour the hot tempering over the poha mixture. Mix gently until well combined. Garnish with freshly chopped coriander leaves and serve at once for the best texture and flavor.