Phova Chutney/Phova Upkari ( Beaten Rice mixed with coriander-cumin flavored freshly grated coconut).

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.

It is filling, nutritious and yummy. It is a perfect combination of carbohydrates and proteins. This dish is sometimes served with a banana. A smaller serving  can also be served as a snack with the evening tea. It is again one of my favorites. I have a lot of childhood memories associated with it. It is quick, simple and easy to make.

Servings: 4

Ingredients:

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

For tempering:
Coconut oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

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.

Now mix in the beaten rice with the ground mixture.

Mix well massaging it with your hand until the beaten rice is soft and well-mixed.

Tempering:

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

Tori ani kooka Ghashi ( pigeon peas cooked with Chinese potato in a coconut-based sauce).

Growing up I just loved beans. Any kind of dried beans would appeal to me! It could be made with coconut-based sauce and with some vegetable called "ghashi" or it could be made soup-style called "saaru-upkari". Sometimes it is made like a stir-fry called "Ussli". I loved them all.. I still like them but I don't make it as often for beans causes bloating in me.:( Funny I cannot remember that happening as a child!!! So now I ration myself to may be once or twice a week and that too small portions! Today I am going to share with you tori Ani kook ghalnu ghashi which means pigeon peas cooked with Chinese potato in a coconut-based sauce. This dish is simple, easy to make and does not have garlic or onion in it. This makes it perfect to be one of the dishes cooked during festivals and auspicious days when only dishes without onion and garlic can be made.

Servings: 4-6

Ingredients:

Dry tori ( pigeon peas): 1 cup
Peeled and Chopped kook ( Chinese potato): 1 cup

For grinding: ( for masolu):

Freshly grated coconut: 1 cup
Red chillies( dry): 3-4( depending on the spice level of the chilli used).
Tamarind: marble sized

For the tempering:
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 small sprig

Method:

Soak the tori ( pigeon peas) for 8 hours or overnight. Add 3 cups of water and cook it in a pressure cooker for 20 minutes on low flame after the first whistle. Turn off the flame. Do not open until the pressure in the cooker has completely ceased.  Keep aside.

Cook the kook ( Chinese Potato) with one cup water and pinch of salt until tender. Keep aside.

Using a blender,grind together all the ingredients listed under "for grinding" into a smooth paste, adding water as needed.

Take a pot big enough to hold the pigeon peas and Chinese potato. Add both of them to the pot. Keep aside any excess water.

Add the ground paste to the pot and bring it to a boil on low flame. Add the reserved water as per the thickness of the gravy desired by you.

Tempering:
Heat oil in a small frying pan. Add the mustard seeds. When they crackle, add the curry leaves and switch off the flame. Add this to the above pot!

Serve hot with steamed rice  or flat bread.

Enjoy!

Cooking made easy:

This dish can be made with Chana ( chick peas) too and is known as Chana ghashi. It is a speciality of GSB community.

Yam ( suran), regular potato, chayote, cauliflower, tender bamboo shoot, gherkin can all be used as a mix instead of chinese potato for the above dish.

Tip for healthy living:

Using very hot water for bathing can result in drying of the skin. It is best to bathe in lukewarm water. If that is not possible at

least make sure that the last couple of minutes of the bath/ shower is in lukewarm water. This tremendously improves the skin quality.

Food for thought:

Love conquers all. Virgil