Thursday, June 26, 2008

Phovva Usli

This is a quick and different breakfast item from my grandmother's kitchen. If you are not familiar with it, the white color of ubiquitous, yellow "pohe" may baffle you. but if you like the tropical flavors of coconut and coconut oil, you may like it.

Phovva Usli - Serves 2
2 fists pohe/phovu/Phavva/flattened rice/pressed rice - use thick variety
salt to taste
A pinch of sugar.

2 tsp oil
1/2 tsp coconut oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
9 curry leaves, torn
2 byadgi chilies, halved

1 tbsp to 1 fistful freshly scraped coconut :-)
1 tsp chopped cilantro/coriander leaves

1. Pick and rinse the pohe and keep aside while preparing for the tempering.
2. Heat oil in a wok. Add all the ingredients for tempering.
3. As the mustard seeds start spluttering, add rinsed pohe and stir fry for a minute.
4. Add salt & sugar. Let it cook for 5 minutes
5. Serve hot adding generous amount of coconut and cilantro.

1. I use less coconut, but more the coconut, better will be the taste.
2. Use thick variety of poha for this recipe.
3. Both my grandmothers relied on their own hands for all the measurements. 1 fistful pohe is 1 serving. :-)

This post is my contribution to Raaga's WBB - Express Breakfasts.


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