 |
| Phova Chutney |
In this blog, you will learn how to make the delicious Harikandige Phova Chutney Recipe, a special variation of the classic Konkani-Style poha chutney. This unique recipe originates from Harikandige, a village in the Udupi district of Karnataka, India and was introduced by a local cook, giving it its distinct name.
Phova Chutney is a beloved dish in Konkani Cuisine, traditionally enjoyed in regions like Mangalore, Udupi and Goa. Made with beaten rice (poha), freshly grated coconut, and aromatic spices. This recipe is perfect for a quick and flavorful breakfast or evening snack.
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
- In a pan, add 2 tsp coconut oil, 2 byadgi chili fry on low flame till chili puffs up. Remove it and place it on a plate.
- To the same pan with oil, add 1 tsp mustard seeds, let it splutter. Now add 1 curry sprig. Turn the flame off. Fry for few seconds till the curry leaves turns crispy. Keep aside.
- In a mortar and pestle, add ¼ tsp salt, fried red chili pound them together. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, 1 handful grated coconut, ¼ cup jaggery and pound them together. Now add fried mustard seeds and curry leaves pound them gently. You can also crush the curry leaves separately and mix with it.
- Add 1 handful thin flattened rice and mix well.
- Serve as it is or serve with upma or mooga usli (green gram breakfast).
Share your food pictures on Instagram and facebook and tag us @amchivasari or use #amchivasari. Links given below.
Thank you
Team Amchi Vasari
Like, Share, Comment and Subscribe
Comments
Post a Comment