“Traditional Pova/ Poha Chutney (Spiced Beaten Rice) topped with Onion” … here is a simple- delicious snack from GSB Konkani Saraswat Cuisine often served for breakfast with either bhaji/ upkari prepared with pulses or tuber veggies … topping with onions is an individual choice, however it tastes great adding crunch to the overall dish when relished … try it, it tastes awesome; served as it is or along with side dish … Yummilicious ….
** Pova Chutney is a traditional GSB Konkani Saraswats dish prepared using thin textured poha/ pova/ beaten rice/ avalakki to which coarsely ground sweet~ spicy coconut masala is added. It is also referred to as teekh pohu meaning spicy beaten rice in some regions however, they are almost all the same with minute differences. I will be sharing a few I am aware of as and when I prepare them in the coming days, so to keep a note of the same by Subscribing the Blog or following me on my Page.
** With changing of times, it is easy to prepare pova chutney using spiced powder easily available in southern stores. Again, if it's not available in your vicinity do not worry you can use “sambar masala powder” which is not only easily available but usually stocked in every kitchen. I must mention here that Pova chutney is usually served in combo with a side dish prepared with either pulses or tuber veggie or at times a combination of the two too. I will share the combo choices as and when prepared.
** In southern parts of India, especially Mangalore, my home town, ellaichi banana, small variety of banana is served along with pova chutney for breakfast and is considered a complete meal in itself that keeps your tummy full for hours. Do try this out and enjoy the same with your family and friends for breakfast or evening tea or as is suitable to you. Simple humble poha is believed to be Sri. Krishna’s favorite so I always make it a point to prepare either the sweet or the spicier version often.
** I will be sharing a few common links at the bottom of this recipe which will give you access to recipes similar to this one and to those which I may post in future, so please browse through them in leisure and in case of any query, you can always drop a comment which I will respond to as soon as possible. Until then do try out the simple recipes shared in the Blog and enjoy them with your family and friends, they are easy to prepare, tasty and above all are good for a healthy lifestyle.
** Here is my simple recipe for “Traditional Pova/ Poha Chutney (Spiced Beaten Rice) topped with Onion” … My Style ..
** Ingredients :
Thin Texture Povu/ Poha/ Flattened Rice/ Beaten Rice/ Avalakki : 3-4 cups approximately
** For the Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup (approx) freshly grated.
Sambar Masala Powder : 3-4 tblsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Sugar/ Shakkar/ Sakkara : 2-3 tblsp
OR
Jaggery/ Goda/ Gud/ Bella : 2-3 tblsp
Tamarind/ Chinchama/ Imly : a small marble sized pieces (¼ tsp)
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
** Serving Options :
You can serve it as it is or with any one of the item mentioned below ...
* ½ cup of finely chopped red onions (Optional)
* Sev/ Shenvo/ Farsan : handful to be sprinkled on top while serving only.
* Ellaichi Bananas/ Steamed Nendrabale Kele
* Any Usli/ Upkari/ Bhaji prepared using Pulses like chana, moong or alsande bee
* Any Usli or Bhaji with kananga (sweet potato) or con (purple yam)
** Pick, clean and sieve thin texture pova/ patla pova/ beaten rice/ avalakki in a wide stainless steel bowl. Keep this ready aside in a wide bowl.
** Add ingredients to be ground into a mixer grinder and grind to coarse paste WITHOUT ADDING WATER. It should be well and evenly mixed into powder mixture texture and should be maintained dry textured for best result. For the same purpose, do not run the mixer at high speed as this causes heat and sticky mixture.
** Remove and add ground masala to poha/ beaten rice in the bowl and mix well lightly but evenly to coat all the poha properly. Do not use force or rub vigorously while mixing as it will result in the poha breaking up or being crumbled. For any poha recipe that is mixed with masala we always need the poha to retain its shape.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil, when hot add mustard seeds and when they begin to splutter add the fresh curry leaves and fry for a few seconds. Remove and pour it immediately over the poha chutney mixture prepared and kept ready. Mix all the well until it is combined with the poha mixture.
** “Traditional Pova/ Poha Chutney (Spiced Beaten Rice) topped with Onion” is done and ready to be served. Pova/ Poha Chutney is a snack that should be served immediately on mixing for best taste as it turns limp if stored and loses on taste. This snack though can be relished as it is, is usually served with an accompaniment side dish like upma (uppittu), sev (shenvo/ chivda) sheera, chana upkari, sweet potato upkari etc. many of which you will find on browsing through the blog.
** Tastes best served topped with a handful of finely chopped onion pieces which is mixed while eating and it tastes great, especially for those who like the taste of crunchy raw onions. Otherwise, you can also serve with any one of the items mentioned on serving options above.
** Note : Do not discard the sieved powder form or small bit, store it away in a container, you can add it while preparing dosa batters. I usually sieve all the beaten rice/ poha in one go bought from stores and store them separately. That way the sieving work is curtailed and can be used directly when in need.
** Note : Coconut oil is healthy unlike the bad publicity it has received. For many traditional dishes or otherwise too we GSB Konkani Saraswat’s often use coconut oil for tempering and just like fresh coconut, it is a part of our daily cuisine. However, for any reason of your own, if you do not want to use coconut oil, then you can replace it with any edible oil of your own choice, but do give it a try once.
** Note : You can also add ½ tsp of urad dal/ black gram dal when tempering if desired. Some do so, I do not, however, that is entirely your choice.
** Note : Traditionally Jaggery/ Goda is added to poha chutney, however the same can be replaced with sugar too. You may add any desired by you or you can add a little bit of both and also cut down on quantity if desired.
** Note : Do not grind masala to a smooth paste/ texture at any point, just keep mixing in between and run the grinder using pulse mode for a coarsely ground masala. Remove and add the ground masala to the poha/ beaten rice in the bowl and mix well with tossing movements till well mixed in with each flake.
** Note : Do not use kneading method or apply force while mixing poha lest it will breaks up, we need the poha intact with layering of the masala to it. So, just use light hand pressure, tossing them up and down and it will get done.
** Sharing a few common links below, which you can browse through and try out optional combos for serving with as mentioned above ....
