Chura matar
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Flattened rice tossed in ghee with fresh green peas, spices and a little milk or malai: a winter breakfast of Varanasi.
Region: Varanasi and eastern Uttar PradeshOccasion: Winter breakfastTime: 25 minServes: 3Vegetarian
Ingredients
- 2 cups thick poha (chura)
- 1 cup fresh green peas
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp grated ginger, 1–2 green chillies, chopped
- ¼ cup milk or 2 tbsp malai
- 1 tsp sugar, salt to taste
- 10 cashews and a few raisins, coriander leaves, lemon juice
Method
- Rinse the chura quickly and drain so it softens but does not turn mushy.
- Heat ghee, fry cashews and raisins and set aside. Add cumin, ginger and chilli.
- Add the peas with a pinch of salt and cook covered until tender.
- Add the chura, salt and sugar, sprinkle the milk or malai and toss gently on low heat for 3–4 minutes.
- Finish with the nuts, coriander and a squeeze of lemon.
History
Chura (flattened rice) is an old staple of the eastern Gangetic plain; the matar version is a Banaras speciality of the pea season.
Significance
Street stalls in Varanasi sell chura matar on winter mornings, and families make it at home when peas are fresh and cheap.