Natarajan Krishnaswami wrote:
One Indian ingredient that you don't see much outside of homes (or
India) is "poha", or "aval" in Tamil, or rice flakes. It's made by
parcooking and flattening rice, so it's similar to rolled oats, or
wheat/rye flakes. However, since it's usually husked/polished (and,
for that matter, parcooked) first, it "cooks" extremely quickly. In
fact, rinsing and draining it often hydrates it enough to make it soft
enough to eat (after standing briefly -- between 5 minutes and half an
hour, depending on how thickly it has been rolled).

(snipped for brevity)

Thank you, Natarajan!

Now can you tell us what to do with kodri and samo?

Thanks in advance!

Namaskar,
Tamo Mitamu