Poha Chutney (Beaten or Flattened rice Chutney)

poha chutney or upkari

Poha chutney or “phanna (seasoned) phovu” or sometimes called “poha upkari” is a traditional, healthy breakfast dish of the Konkani community (GSB’s) of Mangalore.  It is a dry mixture of poha or phovu (beaten or flattened rice), coconut and some spices like coriander, jeera (cumin) and chillies, often relished with evening tea too!!

Our 5 o’clock tea is usually accompanied by some snacks (either fried, steamed or just store bought dry snacks) and poha chutney is one of our favorites to have with sev (fried gram flour or besan noodles), bibbe upkari (cashew nut curry) or chana upkari (black chickpea curry). It is a quick dish as poha, coconut and the spices along with jaggery (Indian unrefined sugar) are a staple in any Konkani household.

Hope you will enjoy this favorite delicacy of ours.  Do try and let me know!!

Poha Chutney (Beaten or Flattened rice Chutney)

Ingredients

  • 2 cups or as much as needed, poha (thin variety) or beaten rice
  • 1 cup grated coconut
  • 2 to 3 tablespoons jaggery powder
  • Salt to taste
  • For Masala powder:
  • 3 tablespoons coriander seeds
  • 2 teaspoon jeera or cumin seeds
  • 1 green chillie
  • 3 to 4 dry roasted red chillies
  • For seasoning:
  • 2 teaspooons oil
  • 1 teaspoon mustard seeds
  • 7 to 8 curry leaves
  • To serve:
  • Finely chopped red onions
  • Sev

Instructions

  1. In a blender, make a coarse powder of the coriander seeds, jeera, green chillies and red chillies.
  2. Transfer to a mixing bowl and add the grated coconut, jaggery or brown sugar and salt and mix well (preferably by hand).
  3. Adjust the amount of jaggery or salt to taste.
  4. For the seasoning:
  5. In a small saucepan, heat the oil and once hot, add the mustard seeds.
  6. When the mustard seeds start spluttering, add the curry leaves and pour this seasoning into the coconut mix well.
  7. Now, add the poha little by little, and mix well gently; you can adjust the amount of coconut mixture and poha according to your taste.
  8. Serve immediately with sev (fried gram flour noodles), bibbe upkari or chana upkari (dry curry of black chickpeas) or as such.
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Step-by-step method:

Serves 3 to 4

In a blender, make a coarse powder of the coriander seeds, jeera, green chillies and red chillies.

Transfer to a mixing bowl and add the grated coconut, jaggery or brown sugar and salt.

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Mix well (preferably by hand) and adjust the amount of jaggery or salt to taste.

IMG_1654

For the seasoning:

In a small saucepan, heat the oil and once hot, add the mustard seeds.

When the mustard seeds start spluttering, add the curry leaves and pour this seasoning into the coconut mix well.

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 Now, add the poha little by little, and mix well gently; you can adjust the amount of coconut mixture and poha according to your taste.

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Serve immediately with sev (fried gram flour noodles), bibbe upkari or chana  upkari (dry curry of black chickpeas) or as such.

Note:

If you do not have access to the different spices, you can substitute sambar powder and mix in the coconut and poha.

Jaggery (unrefined sugar made from raw, concentrated sugarcane juice) can be replaced with brown sugar or just plain sugar, but jaggery gives it an authentic taste.

This poha dish is normally mixed with hands to allow all the flavors to blend through.

You can make the spice powder, mix in the jaggery and salt and store and make fresh poha chutney anytime by adding coconut and seasoning.

The amount of jaggery, coconut, poha and salt is a personal preference; in our family, we like it a bit sweet, so we add more jaggery.

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