vegetariansoy-free
konkani
Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
70 min
415 cal
6gProtein
41gCarbs
28gFat
3Recipes
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Crispy, perfectly spiced Talalele Phovu – a quick to make, energy-giving snack or light breakfast!
A classic Goan breakfast of fried flattened rice, tossed with onions, coconut, and a hint of sweetness. This quick and easy snack is crispy, savory, and ready in just 20 minutes, perfect for a light meal.
Serving size: 1 cup
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Crispy, perfectly spiced Talalele Phovu – a quick to make, energy-giving snack or light breakfast!
This konkani dish is perfect for breakfast. With 320.64 calories and 4.47g of protein per serving, it's a low-calorie option for your meal plan.
Prepare the Poha: Place the thick poha in a large colander. Rinse it under cold running water for about 30-45 seconds, moving your fingers through it gently. Do not soak. Shake the colander well to drain all excess water. Let it rest for 5-10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Prepare the Tempering (Tadka): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Immediately add the asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Sauté Onions: Add the finely chopped onion to the pan. Sauté, stirring occasionally, for about 3-4 minutes until the onions become soft, translucent, and slightly pink. Do not let them brown.
Combine Ingredients: Add the turmeric powder and sauté for 20 seconds. Now, add the softened poha, salt, and sugar to the pan. Using a light hand, gently toss and mix everything until the poha is evenly coated with the spices and has a uniform yellow color. Cook for 2-3 minutes, stirring gently, until the poha is heated through.
Garnish and Serve: Turn off the heat. Add the freshly grated coconut, chopped coriander leaves, and a squeeze of fresh lemon juice. Give it one final, gentle mix. Serve the Talalele Phovu immediately while it's hot and fresh.