Poha Chutney ~ Konkani Style (Phova Chutney/ Phanna Phova)

Poha Chutney or Phova Chutney is a GSB Konkani breakfast staple made in many homes I know. It is also one of the breakfast/ tiffin items made during religious/ celebratory ceremonies like Weddings, Thread Ceremony etc. 

The chutney in question for this dish is very spicy, works well with thin beaten rice (Paatal Phovu). This is my Ma's recipe and she has been making this since we were kids. They are different variations in this recipe practiced by families based on culinary traditions followed. This recipe makes use of Sambar powder (Kolmbo Pitti) and is usually paired with Sev/ Upma or any mild tiffin item. This is a spicy dish, adjust the spice level as per choice.**

~ Phova Chutney ~

Preparation time: 5 minutes

Processing time: 10 minutes

Yield: 2 servings

Ingredients:

Beaten Rice (Poha) - 3/4 cup

Red Chillies (Byadgi) - 2

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Grated coconut (fresh) - 2 tbsp

Konkani Sambar powder (Kolmbo Pitti) - 1 tsp **

Jaggery (optional) - 1 tsp

Sugar - 1 tsp

Method:

1. Rinse the Poha with little water. Squeeze out all the water and leave aside (traditionally, this is not done, but I find the flakes going dry if not rinsed earlier, so I rinse in little water and pat dry).

2. In a small pan, heat a tsp. of oil and saute two red chillies. Allow it to crisp well, then season with mustard seeds and curry leaves. Allow all of it to crisp without burning. Turn off the flame and allow to cool.

3. In a mixing bowl, add the seasoning items and crush lightly with your hand. Add the jaggery, sambar powder and grated coconut and mix well to make a collective coarse textured chutney. This is the Chutney for the Poha.

4. Add the Poha (wet) to the chutney and mix well. If it turns dry, sprinkle little water. Serve immediately with Sev/ Upma along with Tea/ Coffee.

Note: If you don't have jaggery, increase the amount of sugar. If you like the Poha with a little dry texture, skip the Poha rinsing step.