Friday, January 4, 2013

Phanna Phovu ~ Seasoned beaten rice

The year 2012 passed in a jiffy and before we could realize 2013 arrived. The year that passed had a lot of ups and downs but with a lot of memories. We welcomed 2013 at a small get together at my friend's place over good food and music. It was an awesome kickstart and we really hope that the days ahead bring in a lot of peace and love to everyone.

I am a breakfast person! I cannot work until I have some breakfast in my system. And when I mean breakfast the traditional Indian breakfast. Both of us are not fans of the packaged cereals. This Poha is one such item that can be made in jiffy. My mom makes this best. Back home my MIL always asks me to make this as this stays soft even in the evenings.

Normally poha at our household is often combined with some dish like Chana upkari or upma. I love Chana upkari but not a big fan of upma. So on the days we had upma mom would make sure to make this poha and I would look forward to mom making upma just for this poha. To get the best taste out of this it is advisable to crush the spices using a mortar and pestle. Since I don't own any here I just put them in the mixer.

Here is what's needed:

(To be ground to coarse paste)
1/2 cup grated coconut ( Fresh tastes best. I did not have any so used frozen)

1 tbsp corainder seeds
1/2 tsp jeera
1 green chilli
1 dry red chilli
1.5 tbsp of grated jaggery
Salt to taste

3/4 Beaten rice thin variety

To season
1/2 tsp Mustard seeds
1 sprig of curry leaf
1 tsp oil (Coconut oil works well)

1) Grind all the ingredients mentioned to be ground using very little oil to coarse paste. by pulsing a few times until they are just crushed.
2) Transfer the paste into a salad bowl and add the poha in parts. Mix well.
3) Prepare seasoning by heating oil and adding in the mustard seeds. When they splutter add the curry leaf and pour the seasoning over the poha. Mix well and serve with some sev/ Chivda/Chana upkari or Upma.
I love to mix plain murmura with the poha and eat. It tastes yummy.

1) Instead of jaggery, sugar can be used. It alters the taste of the final dish.
2) After mixing the poha with ground paste finely chopped onions can be mixed.


Aps Kitchen said...

We Call this pova chutney! and I too m not a Upma person but these days i make it sometimes ;)
Happy New Year to u and Family

Manasi said...

Happy New Year!
I am a fan of poha made like this as well as the sweet version. my hubby is not and so I rarely make any.
I like how ur version has a hint of sweet and a kick of heat.

sourabh gupta said...
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