41) POVA CHUTNEY

POVA CHUTNEY

A KONKANI RICE FLAKES SAVOURY SNACK

Ingredients:

     1)    Fine white beaten rice flakes – 250 gm.

     2)    Coconut – ½

     3)    Water of 1 coconut

     4)    Sugar – 1 tablespoon

     5)    Salt – 1 teaspoon

     6)    Saambar powder – ½ teaspoon

     7)    Red chili powder – ½ teaspoon

     8)    Turmeric powder ½ teaspoon

     9)    Green chilies – 2 Nos.

     10)     Tender curry leaves – 2 sprigs

     11)     Big onion – 1

     12)     Coriander leaves of 1 plant

     13)     Mustard seeds – 1 teaspoon

     14)     Coconut oil 2½ tablespoons

To Cook:

          Peel the onion. Chop the onion, the green chilies and the curry leaves to extra fine pieces and set aside. Chop the coriander leaves finely and set aside separately.

          Grate the coconut and put in a wide bowl. Add the rice flakes, coconut water and the coriander leaves. Knead lightly with your hand to soften the rice flakes.

          Set a wok on the stove. Pour in the oil. Throw in the mustard seeds. When the mustard is almost finished crackling, add the chopped onion, chilies and curry leaves. Turn down the heat and stir for 1 minute. Now add the chili powder, the turmeric powder, the saambar powder, the sugar and the salt. Stir once and quickly add the rice flake mix. Stir well until it is nicely mixed. Taste. Add more seasoning or sugar or spice if necessary.

          As soon as the mixture is warm, switch off the heat. Serve warm.

Pova Chutney is a healthy, quick and simple to do dish. It is nice and chewy.

Try this dish for sure !!!

Notes:

     1)    In ancient times, the Konkani people used to make pova chutney using the thick red hand beaten rice flakes. It was made using all the ingredients except perhaps the coconut water, the coconut oil and the saambar powder. Coriander powder was often used in place of the saambar powder. The pova chutney was prepared by pounding all the ingredients in a huge granite mortar using a large iron pestle. The mix was not heated, but served freshly pounded. Hence the name “chutney”. This traditional preparation (sadly, now out of menu in the modern kitchen) is truly delicious.

     2)    Ripe bananas are a good combination as an accompaniment.