Taste the Essence of Maharashtra: 6 Mouthwatering Comfort Foods to Enjoy in the Monsoon”

Pune, July 5, 2023: Here are six mouthwatering dishes that you can enjoy in the monsoon.

Kandhe Pohe: Pohe or Poha is a famous Maharashtrian snack that is popular all over India today. Kande pohe is a very nutritious and low-calorie snack that can be made in less than 10 minutes. Wash and dry the poha, and season the oil with asafoetida and whole red chilies. Add mustard seeds, curry leaves, peanuts, onions, and potatoes to it. Add turmeric, salt, and poha once they become glossy. Adding chopped coriander, lime juice, chillies, and sev is a good way to garnish the dish. Hot tea is served with this dish.

Kothimbir Vadi: Kothimbir vadi is a delicious savoury crisp snack made with gram flour (besan), coriander leaves, peanuts, sesame seeds, and spices. They are flavorful and spicy, whether they are deep-fried or pan-fried. Known as tea-time fritters, they are loaded with coriander leaves. “Kothimbir” or “kothmir” means coriander leaves in Marathi. ‘Vadi’ means cubes, slices or wedges. These are steamed coriander and gram flour cake cubes that are fried. Chutneys such as green or mint chutney, coconut chutney, tamarind and date chutney can be served with Kothimbir Vadi. They also pair well with curd or tomato ketchup. A cup of tea or two is the perfect accompaniment to the Kothimbir Vadi.

Pudachi Vadi: A delicious indulgence you will love is Pudachi Vadi. Almost every regional cuisine has its own unique flavours and spices. A small whiff of such food transports us to those places. One such food is Pudachi Vadi, a crisp snack loaded with delicious flavours.
Maharashtra’s Pudachi wadi, or Sambar Vadi, is a deep-fried delicacy. The stuffing is made up of fresh coriander leaves mixed with traditional spices such as goda masala and copra (dried coconut). Besan-atta dough is used to make the crisp outer covering of the vadis. As a snack, Pudachi vadi can be served with tamarind chutney or other chutneys. This dish is also delicious when served as a side dish with rice, dal, or kadhi. A cup of tea pairs well with Pudachi Vadi.

Phodnicha Bhaath: Phodnicha Bhaath transforms leftover rice into a delicious dish. In Maharashtrian cuisine, fodnicha bhaath is leftover rice cooked with onions, chillies, and spices. Translated, it means “tadka rice” or “tempered rice.” There are some similarities between this and South Indian-style lemon rice. A Phodnicha Bhaath is both delicious and nutritious. By itself, it makes a healthy lunch or dinner. Take it for your tiffin meal as well.

Puran Poli: A Puran Poli is a flatbread stuffed with sweet lentil filling. The sweet stuffing is called Puran in Marathi, and the flatbread is called Poli. Although Puran Poli is considered sweet, its ingredients make it relatively healthy.
A few variations of this delicious flatbread are found in the western and southern parts of the country. You can add turmeric powder to the dough if you prefer a yellow-coloured poli with anti-inflammatory properties.

Misal Pav: An iconic Maharashtrian dish that has gained immense popularity in Maharashtra and across India. It is a delicious combination of spicy sprouted lentil curry, known as Misal, served with pav. The dish is known for its explosive flavours and textures. The curry, made with a mix of sprouted lentils, onions, tomatoes, and a blend of aromatic spices, offers a perfect balance of spiciness and tanginess. The curry is slow-cooked to enhance the flavours and is often topped with farsan (a crispy snack), chopped onions, coriander leaves, and a squeeze of lime for an added zing. Chilled Chas (Buttermilk) complements well with Mial Pav.

The rainy season in Maharashtra brings with it a delightful array of comfort foods that are sure to tantalize your taste buds and warm your soul. From the nutritious Kandhe Poha to the spicy and aromatic Misal Pav, these traditional Maharashtrian dishes offer a perfect blend of flavors, textures, and aromas.