Phova Chetni/Phova Chutney with Chane Upkari
Phova Chetni/Chutney and Chane Upkari
There are a few amchi breakfasts that are very easy to prepare and the accompaniment with that particular one is absolutely Yummy.
Phova(beaten rice flakes, thin variety) Chutney is one such dish is combined with Chane(black garbanzo beans) Upkari .
As a kid I did not like such breakfasts but as said time changes everything or may be I am getting my No no’s to Yes Yes because I got to behave like a very good mom in front of my daughters so that they don’t refuse such food. And luckily ‘M’ doesn’t.
This is even called Bajil in tulu.
Here is what we need for Phova Chetni- this is a typical method of making this dish, I have a instant version too which I will share soon.
1 and ½ cup thin variety phovu/ poha(beaten flat rice)
Coconut – ½ cup freshly grated
3 red chillies roasted
2 tsp coriander seeds
1 tsp Jeera(cumin seeds)
¼ th tsp turmeric powder
A peanut sized tamarind ball
½ lemon sized jaggery
½ tsp mustard sees
Curry leaves few strands
1 tbsp coconut oil
Salt to taste
In a clean dry mixie jar/ blender add in coconut, roasted red chillies and grind it into a dry masala, now add in jeera,coriander seeds, and jaggery, turmeric powder,tamarind and grind it into fine paste.(add only a few drops of water if required, the masala/chutney must be dry).
In a large vessel add in poha, ground masala, salt and mix well.
In a tadka pan heat coconut oil add mustard seeds, when splutters add curry leaves and temper it over the prepared phova chetni and mix well.
Serve it as it is or like me with Chane upkari.
Note: you can add finely chopped onions to this it tastes great. As it was for morning breakfast we do not like to add raw onions to it, whereas i add onions to the Phova chutney when i make it for evening coffee or tea.
For Chane Upkari we need:
1 cup black garbanzo beans/Chano/Kadale /Chana
1 sweet potato, peeled and cut into small cubes
1 tbsp oil
2 tbsp coconut, freshly scraped/grated
2 green chillies slit
¼ th tsp mustard seeds
Few curry leaves
1 red chilli
Hing water (if using compound hing mix a little in water) – ¼ th tsp or 2 pinches of asafoetida powder
Salt to taste
Soak the chano/chane overnight or atleast for 5 hours.
Next day morning or before making the upkari pressure cook the chana adding 4 cups of water in the pressure cooker and cooking it until done(I take 6 whistles).
Allow the pressure to release and drain all the chana and keep the water to make rasam(I will post thie recipe soon).
In a deep bottom pan heat oil, add mustard seeds, when they splutter add curry leaves,rbroken red chillies,slit green chillies and coconut and mix well.
Add the hing and give a stir now add the sweet potato and cooked chano/chana and salt.
Add salt and ½ cup of water cover and cook until the sweet potatoes are cooked completely.
Serve as it is or with Phova Chutney.
If you like a little sweeter version you can add 2 peanut sized jaggery.