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| Phova Chutney |
A Taste of Nostalgia: Why This Konkani Thin Poha Recipe is My Go-To:
The secret, my mother would always say, lies in the mortar and pestle. While many modern cooks might reach for a mixer, there's a certain magic in the slow, rhythmic pounding. It doesn't just crush the spices; it coaxes their essential oils out, blending them perfectly with the fresh coconut and jaggery into a rustic, coarse texture that the thin poha soaks up beautifully. This authentic method, which I still use today, is what gives this "chutney" its signature taste and texture a perfect balance of heat, sweet and tang. As an experienced home cook, I promise you, mastering this harikandige phova chutney will give you a delicious, filling breakfast/snacks in under 15 minutes.
This Harikandige phova chutney is more than just a quick snack; it's a celebration of simple, wholesome ingredients and time honored techniques. Give this recipe a try and let me know in the comments below: What's your favorite memory associated with a quick and easy Konkani dish?
Other Phova Chutney Recipe:
Serves: 3
Ingredients:
- Coconut oil - 2 tsp
- Byadgi chili - 2 (3g)
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Salt - ¼ tsp
- Coriander seeds - 1 tbsp
- Cumin seeds - ½ tbsp (jeera)
- Grated coconut - 1 handful (54g)
- Jaggery - ¼ cup (27g)
- Thin flattened rice - 1 handful (50g)
Method
- Prepare the spices and tempering oil:
- In a small pan, heat the 2 teaspoons of oil on a low flame. The low flame is crucial to prevent the spices from burning. Add the Byadgi red chilies. Fry them gently until they puff up and become crispy, which usually takes about 1-2 minutes.
- Transfer the fried chillies onto a separate plate. They must be perfectly crisp; when you press them, they should easily snap. This crispiness is essential for easy pounding.
- Using the same oil, add the mustard seeds. Wait until they begin to splutter vigorously. This indicates they are properly cooked and their sharp flavor has been released.
- Immediately add the sprig of curry leaves and turn off the flame. Saute them briefly in the residual heat. The goal is to make the curry leaves perfectly crispy without burning them. Set the entire tempering mixture (oil, mustard seeds and curry leaves) aside.
- Pound the masala in a mortar and pestle:
- Place the salt powder and the fried red chilies into the mortar. Pound these together until the chilies are broken down into a coarse paste.Tip: Always start with a little salt, as you can add more but can't take it away.
- Add 1 tablespoon coriander seeds and ½ tablespoon cumin seeds. Pound until they are roughly crushed. The texture should still be rustic, not a fine powder.
- Next, add the fresh grated coconut and grated jaggery. Pound them well together. The jaggery will start to melt slightly and bind with the coconut, creating a moist, flavorful paste that is the heart of the chutney.
- Finally add in the prepared tempering including the oil, mustard seeds and crispy curry leaves into the mortar and pound it all gently for just a few seconds. This mixes the tempering flavors.
- Mix and Serve:
- Place the handful of thin flattened rice directly into the mortar.
- Using your hands or spoon, mix the poha thoroughly with the prepared chutney masala. The thin poha will immediately start to absorb the moisture and flavor from the masala.
- Serve as it is or serve with upma or mooga usli (green gram breakfast).
Tips:
- You must use thin poha for this recipe. Thicker poha (medium or thick variety) requires rinsing and soaking, which would change the dish into a more traditional poha upma or kanda poha. The thin variety is meant to absorb the moisture from the chutney masala without turning into a soggy mess.
- Using byadgi chilies is not just for tradition. They are mild in heat but intensely rich in color and flavor. They give the dish its beautiful color.
- Frying the chillies and crisping the curry leaves on a low flame is non-negotiable. High heat will burn them, leading to a bitter taste that will ruin the final dish.
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