Wednesday, August 28, 2013

Phavva Upkari - Coconut Pohe

This is a simple "pohe" recipe from my grandmother's kitchen. I made it for the Janmashtami celebration this year. I generally make a pohe dish which does not have onion & garlic for this festival. This year I made "Phavva Upkari" & "Bhappa Doi". This recipe tastes the best with abundant use of coconut.

Phavva Upkari
Beaten Rice with Coconut
4 cups thin pohe
1 tbsp ghee/clarified butter
salt to taste

Grind to a smooth paste without adding any water
1 1/2 cup coconut, freshly scraped
1 1/2 tbsp coriander seeds, roasted
1/2 tbsp cumin seeds, roasted
4 byadgi chilies or 2 tsp mild chile powder

1/3 cup jaggery powder

1 tbsp ghee/clarified butter
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds
2 sprigs of curry leaves, torn

Garnish (optional)
1/2 cup freshly scraped coconut

1. Heat 1 tbsp ghee in a wide, heavy bottomed saucepan. Roast thin pohe till they are crisp.
2. Sprinkle salt and mix well.
3. Heat another spoonful of ghee. Add the tempering ingredients. Pour the tempered oil over the pohe. Stir well. Set aside to cool down to room temperature.
4. Meanwhile, roast coriander seeds, cumn seeds and byadgi chilies one after the other.
5. Grind to a fine paste with freshly scraped coconut. Do not add any water.
6. After the paste is fine, add jaggery powder and grind again to make a uniform paste.
7. Add the coconut paste to the roasted pohe mixture. Mix well so the pohe flakes are coated with masala.
8. Add more coconut for garnish - if using.
9. Serve immediately.

1. Use your clean hands for mixing pohe with coconut paste. Using spoon for mixing will not work well.
2. Instead of ghee/clarified butter, coconut oil can also be used.

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