Friday, July 10, 2009
Traditionally, thin pohe or pressed rice is used for this recipe. I used puffed kamut - a variety of wheat instead of pohe. I used sugar less kamut cereal in the cereal aisle of the health food stores.
Lavelele pohe is a breakfast delicacy from Belgaum.
Lavlele Kamut - serves 4
Puffed Kamut Salad
4 cups puffed sugarless kamut or thin pohe
salt to taste
A pinch of sugar
1 tbsp metkoot
2 tbsp roasted peanuts
1/4 cup onion, minced
1 tomato, chopped finely
1 green chili, minced (or per taste)
2 tbsp cilantro/coriander leaves, minced
2 tbsp fresh coconut, grated
1" ginger, peeled & grated
2 key limes, freshly squeezed
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
2-3 dahyatlya mirchya
1/4 tsp chili powder
1. Mix all the ingredients.
2. Heat oil in a saucepan. Add all the ingredients for tempering except chili powder. When it sizzles, switch off the gas and add chili powder.
3. Now pour over the kamut mixture.
4. Serve immediately with sev - if using.
1. Thin pohe are used in the original recipe instead of kamut.
2. The recipe has green chili, yogurt chilies and chili powder. So adjust the heat per your taste.