Ponk Vadi
Tender green sorghum grains, harvested young in winter, lightly roasted and tossed with coconut, lemon and green chilli — a fleeting Surati winter delicacy.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 7 g
- carbs
- 20 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 160 kcal
Instructions
- 1
Heat oil in a kadai (deep pan). Add cumin seeds and let them sizzle.
- 2
Add fresh ponk (tender sorghum) grains. Cook on medium heat for 5-7 minutes until warm and lightly roasted.
- 3
Add chopped green chilli and a pinch of salt. Mix everything well.
- 4
Stir in sugar if using. This balances the chilli with a gentle sweetness.
- 5
Take the pan off the heat. Toss in grated coconut and lemon juice.
- 6
Garnish with coriander leaves. Serve immediately while warm.
Chef's tips
Fresh ponk is only available during winter. Do not overcook it or the grains will turn tough. Adjust chilli and lemon to suit your taste.
Ingredient substitutions
- fresh ponk → no true substitute; a rare seasonal grain
Storage
Best eaten fresh on the day it is made.
Reheating
Warm briefly in a dry pan.
Common mistakes to avoid
- •Overcooking the ponk, which makes the tender grains tough and chewy.
Serving suggestions
Cooked Ponk Vadi?
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