If you’ve just entered a Marathi household—whether through marriage, friendship, or sheer love for the culture—welcome! One of the first things you’ll notice in any Maharashtrian kitchen is the unmistakable aroma of something being tempered. That’s called phoḍnee (फोडणी), and it’s the heart of Marathi cooking.
Phoḍnee is the very first step in most recipes. It’s simple, versatile, and once you master it, you’ll have the confidence to whip up a variety of dishes from leftovers to festive meals. Think of it as your Marathi kitchen shortcut.
What is Phoḍnee?
Phoḍnee is a tempering technique where spices are added to hot oil or ghee to release their flavor before adding the rest of the ingredients.
There are two main types of phoḍnee:
1. Oil-Based Phoḍnee
- Base: Cooking oil (sunflower, peanut, etc.)
- Core spices:
- Mohree (mustard seeds)
- Jeere (cumin seeds)
- Hing-uh (asafoetida)
- Halad (turmeric powder)
- Optional additions:
- Hirvee mirchee (green chillies)
- Laal mirchee (dried red chillies)
- Mirchee powder (chilli powder)
Used in: Most daily sabzis (vegetable preparations), leftover rice, pohaa, upmaa, etc.
2. Ghee-Based Phoḍnee
- Base: Ghee (clarified butter)
- Core spices:
- Jeere (cumin seeds)
- Hing-uh (asafoetida)
- Hirvee mirchee (green chillies)
Used in: Fasting recipes like Sabudana Khichadi, Batatyachi Bhaaji, and festive foods.
Tips to Nail the Phoḍnee
- Always heat oil/ghee well, but don’t burn it.
- Add mustard seeds first—they should crackle/pop immediately.
- Then add cumin, hing, turmeric, and any chillies.
- If it smokes too much, reduce the flame—you don’t want to set off your fire alarm!
Once you master this, you’ll start recognizing the exact moment when the aroma feels just right. That’s your cue to add the rest of your ingredients.
Your Go-To Marathi Dishes Using Phoḍnee
Here’s how just knowing the right phoḍnee can help you reuse leftovers or make classic dishes with ease:
1. Phoḍnee-chā-Bhaat (Tempered Rice)
Got leftover rice?
- Use oil tempering (mustard, cumin, hing, turmeric, curry leaves, chillies), add rice, and salt to taste.
- A quick, comforting dish ready in 5 minutes.
2. Phoḍnee-chee-Polee (Tempered Roti)
Leftover chapatis?
- Tear them into bite-sized pieces.
- Give them the same oil-based tempering as above. Mix and cook lightly.
- It’s almost like a Maharashtrian stir-fry!
3. Pohaa – The Marathi Breakfast Staple
- Oil-based tempering + curry leaves + onions + a few peanuts.
- Add soaked (and drained) thick pohaa.
- Finish with fresh coriander or grated coconut.
4. Batata Bhaaji – Potato Subzi
- Version 1 (oil): Oil-based tempering + thinly diced potatoes + salt + a pinch of sugar.
- Version 2 (ghee): Ghee + cumin + hing + curry leaves + diced potatoes + salt + sugar.
- Let it cook until the potatoes are soft.
5. Sabudana Khichadi
- Ghee + cumin + green chillies + powdered roasted groundnut + soaked sabudana.
- Stir gently and cook till it turns translucent. Great for fasting days.
6. Upmaa – Another Breakfast Classic
- Use either oil or ghee tempering + curry leaves + optional split black gram (urad dal).
- Add chopped onions, carrots.
- Stir in thick rava and hot water. Let it steam.
A Brain Map for Beginners
If you’re new to the Marathi kitchen, remember this:
- Step 1: Choose your base – oil or ghee
- Step 2: Pick your spices – mustard/cumin, hing, turmeric
- Step 3: Add your flavor – green chilli/red chilli or chilli powder/ coriander powder/ cumin powder/ pre-made masala
- Step 4: Toss in your main ingredient – rice, poha, sabudana, potatoes, or chapati
That’s it. That’s phoḍnee magic.
Final Thoughts
Phoḍnee isn’t just a technique—it’s a tradition. Once you smell that mustard crackling or hing blooming in hot ghee, you’ll know you’ve entered the soul of a Marathi kitchen.
With this cheat sheet in hand, even if you don’t know dozens of recipes, you can start creating delicious, comforting Marathi dishes every day.
And if you want to learn how to cook, speak, and understand Marathi with confidence—Speak Marathi is here to help.