This is a very traditional Mangalorean GSB breakfast dish that is usually accompanied by Chana upkari ( Chick pea stir-fry) or Chano ani kanang upkari( Chick pea with sweet potato stir-fry). It could also be served with any kind of bean/ sprouted bean stir-fry.
Beaten rice: 4 cups
Freshly grated coconut: 1 cup
Green chillies: 2
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Salt : to taste
Sugar: 1 tbsp
Coconut oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Coarsely grind together coriander seeds, cumin seeds, green chillies, salt and sugar.
Take this mixture in a bowl with the freshly grated coconut.
Mix it well.
In a small frying pan, heat coconut oil, add mustard seeds. Once the mustard seeds splutter, add the curry leaves. Turn of the flame. Add this to the above bowl.
Serve with Chana upkari / muga ussli or a ripe banana.
Cooking made easy:
People often complain that their Phova chutney is hard. One of the tricks for soft Phova chutney is to make sure you use adequate amount of freshly grated coconut. The other trick ( especially if you don't have enough coconut) is to grind a little bit of coconut with a little water added to it.This extra water content helps soften the beaten rice and make it soft to eat.
Tip for healthy living:
You can clean your dish-washing scrub by soaking it in a solution of vinegar and water overnight and rinsing it off the next day.
Food for thought:
Temptation is a woman's weapon and man's excuse. H.L. Mencken