“Avalo Pova Chutney/ Gooseberry Beaten Rice Dry Masala” … tried our very own pova chutney but with addition of amla/avalo/ gooseberry/ nellikayi to the masala and it turned out tasty adding on a tinge of tanginess to the spicy pova chutney … Yummilicious ….
** Pova/ Poha Chutney is a traditional delicious snack from Konkani Saraswat Cuisine prepared with beaten rice to which prepared masala using either red chillies or green chillies along with other spices and coconut is prepared and added. I have posted this dish many times but just recently I posted it once again in detail to which I will share the link at the bottom of this recipe. All those who follow my Blog, Page or Group know my interest in giving twists to our very own traditional recipes. It’s my favorite challenge to prepare something different while keeping it within the lines of the age old methods of the same. I have successfully prepared poha dishes, rice dishes, sweets, coolants, biscuit rotti and buns. I have lost count of the many variations I have given to rava bhakri many of which I have posted while some are still in draft mode and will do so as time permits.
** For this Pova Chutney I have added on amla/ gooseberry while grinding the masala there by giving the dish a slight tanginess/ chatpata taste and making it very appealing to those who love tart dishes. Chitranna is a delicious dish again of which I have made variations and posted many times before, the idea to prepare pova chutney with addition of amla came to mind recently when I was preparing poha chitranna with amla. Somewhat both are similar yet different in their own ways. I will share the recipe; you may try out the same as amla is in season now and being high source of Vitamin C we must include them in our daily diet in some form to reap in the benefits of the same. You can serve topped with some finely chopped fresh onions which is how we mostly relish it, but this time it was no onion- garlic day, so I had to forgo the same. Try it and enjoy a delicious breakfast with family.
** Here is my simple and easy method of preparing “Avalo Pova Chutney/ Gooseberry Beaten Rice Dry Masala” … My Style ..
** Ingredients :
Povu/ Poha/ Flattened Rice/ Beaten Rice/ Avalakki : 3-4 cups approximately
** For the Masala :
Coconut/ Soyi/ Nariyal : 1 cup (approx) freshly grated.
Amla/ Avalo/ Gooseberry/ Nellikayi : 2-3
Red Kashmiri Chillies/ Byadgi/ Kumte Mirsanga : 6-7
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Jeera/ Cumin Seeds : 1 tsp
Asafoetida/ Hing Powder : large pinch
Turmeric/ Haldi Powder : a pinch (Optional)
Goda/ Jaggery/ Bella : 3 tblsp
Salt/ Namak/ Meeta : to taste
** For Seasoning/ Tempering :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
**Serving Options : You can serve with any one of the item mentioned below
½ cup of finely chopped red onions (Optional)
Sev/ Shenvo/ Farsan
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 the thin texture pova/ patla pova/ beaten rice/ avalakki in a wide stainless steel bowl. Keep this ready aside in a wide bowl.
** Wash, wipe clean and slice off edible portions, discard inner seed and cut them into small pieces. Use only that much amla depending upon the level of its tartness and that how much your family likes as some amlas are too tart while some are not. Keep this ready aside.
** In a thick bottomed kadai, roast Red Kashmiri Chillies, Coriander Seeds and Cumin Seeds separately for a few minutes. Let cool, then add it into a mixer grinder along with salt, haldi and hing powder and grind to a semi coarse powder form.
** Now add coconut, amla pieces and jaggery to above ground mixture in mixer grinder and continue to grind without addition of water till well combined. All ingredients should be well mixed in and the mixture too should be maintained dry, so do not run mixer at high speed.
** For Tempering / Seasoning : Heat coconut oil, when hot, lower the heat and add in mustard seeds and when they begin to splutter add 8-10 fresh curry leaves, fry to a second and then pour it over the poha chutney. Mix all well till it is combined with the poha mixture.
** “Avalo Pova Chutney/ Gooseberry Beaten Rice Dry Masala” 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. 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.
** You can also serve it topped or serve a little bit on the side some fresh finely chopped onion. The same is to be mixed with the poha chutney 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 item mentioned below Sev/ Shenvo/ Farsan along with Ellaichi Bananas/ Steamed Nendrabale Kele. You can also serve with Any Usli/ Upkari/ Bhaji prepared using Pulses like chana, moong or alsande bee or bhaji with kananga (sweet potato) or con (purple yam).
** Sharing a link to the traditional poha chutney recipe, it includes all tips and notes about both the recipe and other necessary thoughts to be kept in mind as you process through the preparation. It also includes the accompaniment ideas and recipe links too ... you can browse through and try out the optional combos for serving with as mentioned above ....
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