Phovu (beaten or flattened rice) freshly mixed with a few spices is a staple of Konkanis. Growing up, we’d eat tambdo phovu (tambdo – red) nearly every day for breakfast. If not for the main dish, at least as a side. I prefer it sprinkled with a little sev, or served on the side (see pic below). When visitors arrived unannounced, the women would quickly mix this as a snack. Since this is simply ‘mixed’ it is also called Kalayile (mixed) phovu.
Tambdo phovu is very easy to prepare and inexpensive. The biggest expense would be the coconut and in the Konkan, every family would have their own coconut trees. You could mix as little or as much as you’d want. It doesn’t spoil, though the phovu may soften a bit.
The key ingredient here is the phova piTTo (powdered spice mix). Earlier, this would be made in every home, but now families simply buy it in the market. Phova piTTo from Kumta is famous! On every visit to Kumta I pickup a pound to bring here, and also for my aunts and cousins living in Mumbai (who are too lazy to travel to Kumta). Shilpa of Aayi’s Recipes has a recipe for the Kumta phova piTTo!
After much pestering, Manashi has developed a taste for it and now makes delicious tambdo phovu. I get it at least once on the weekend! I count my blessings, else I’d have to make do with chemical laden, starchy mush called cereal!
Ingredients
- Phovu (thin flattened rice, 2 cups)
- soyi (grated coconut, 1/2 cup; we use the frozen variety, microwaved to thaw)
- Kotumbari (coriander seeds, 1 tbsp)
- Jirae (cumin seeds, 1/2 tsp)
- Tambdi mirsang (dried hot red peppers, 4 medium sized)
- Saakar (sugar, 1 tsp)
- MeeTh (salt, to taste)
Method:
- Roast the coriander and cumin seeds; then the red peppers separately in a wee bit of oil.
- Collect in a steel bowl, along with the soyi, poha piTTo, sugar and salt.
- I use a pestle (of mortar and pestle) to first crush the seeds, the red peppers and then crushingly mix with the phova piTTo, soyi, sugar and salt.
- Mix in the phovu in small amounts.
- Moisture from the soyi should be sufficient to soften the phovu, but you can sprinkle a few drops of water.
- Serve with some sev on the side.
- Bon appetit!
- Shilpa has a slightly different, but equally delicious recipe for the red phovu.
- You may like another of my Konkani Favorites: Kadgi Chakko!
- Kumta: Jewel of the Konkan
- Kumta: Field of Dreams
- Kumta: Main Street
- Kumta: School Kids
- Or you can see all my posts in KUMTA category
and my favorite Kumta related posts:
Eat Healthy! Live Long! Run Far!
Hi Arun
I think phovu is flat rice and charmuro is puffed rice – but then again I could be wrong.
cheers
tiba
Tiba – You are absolutely rice, I will make the change.
will go eat some more phovu!
arun, i grew up hating avalakki be it spiced version or sweet. my appa is a huge fan of this and him being a dentist would give long lecture on how good it is for our health as well as for jaws
its only when i came here i really started appreciating it and we make it at least once in a month, spiced one for me and sweet one for K 
wonder why i haven’t blogged abt it till now.
Hi Sia:
Good to hear that Phovu (avalakki) is also good for the jaw; Yes, munching and grinding it can give someone a jaw-ache if they are not used to it.
I am only familiar with a sweet one that we make during Ganapati puja – with lots of soyi. Is that the one you are talking about!
And absolutely, please post on your Avalakki recipes!
I feel bad for M-vaini. I know it is difficult when you don’t like phovu and have a phovu loving husband
. Don’t be in a wrong impression that we “develop a taste for it”. Its just that after a while we understand that it is easy to make this phovu, saves loads of time and we get good feedbacks for so less work 
. (I am assuming she is like me..haha).
Btw…I have also developed a taste for it these days
and make it once in a while.
Hi Shilpa:
Well, you are onto something!
|
I showed M your comment and she agreed with you.
*cries* who’ll make Tambdo phovu for me? *cries*
She also agreed that its easy to make and she likes it occasionally (and in small quantities).
Phew!
I guess its all compromises; I tolerate that “kuLita saar”
Great recipe. I have bookmarked Pittu pd from Shilpa, will make your dish with it. Looks great. We make Avalakki Uppittu or a dessert with avalakki, this is new to me!:))
Arun,
I know that flat rice (Aval in tamil) sprinkled with water, is mixed with jaggery and coconut and eaten as a snack. But yours is a new one to me. Looks delicious (Thanks to M
). I will try your version this weekend.
Viji
Hi Viji:
Yes, Phovu (avalakki) with coconut and jaggery is another of the traditional varieties; this is a spicier version – good no?
Let me know how it turns out. BTW, if you don’t have “phova piTTO” you can use the standard ’sambar’ powder.
Thanks
Arun
I used to love this as a side to konkani buns (bhubus rotti is the other name I believe). Yummy. I usually make the more time consuming batata phou instead. And you know what, I will make buns and some kashay on the side too. Its going to be rainy this weekend – perfect for some hot buns
I may even blog about it after 
Oh Sudeepta:
)
Buns are a big favorite. But M WILL ABSOLUTELY NOT MAKE THEM! They are TOO fattening!
Yes, whenever in the Kumta, the local restaurants actually sell buns! Yaay!
If I run the DC Marathon, you’ll have to make Buns
And absolutely Kashay; forgot to mention, I make that every weekend! The bestest!
and please do blog about the buns!
Hope the kids are being spoilt by their great anmma!
Arun
I’ve had flattened rice as a snack, but never as a meal! It looks incredibly good.
I should just compile the recipes and attempt to make them when I have my own place and (therefore) my own kitchen!
Hi Saroj:
Give your mom a holiday and take over her kitchen!
she’ll appreciate it too! no?
Good luck in all that you do!
Arun
I recently made gojju avallaki from this blog, and it was delicious!
http://meerasubbarao.wordpress.com/2008/01/13/gojju-avalakki/
That is an interesting Recipe Kumudha!
Will forward it to ‘my boss’ to consider.
Thank you for sharing.
I can do anything to get a bowlful of that avalakki – i am salivating here.
I have bookmarked this – will try and let you know results.
Ha ha Lakshmi!
The roles appear reversed! Usually its me salivating over your (and your moms) culinary creations!
Surprised – thought this would be common in your neck of the woods too.
Let me know how it turns out!
Did not end up blogging about it but I did make the buns!! I used half whole wheat and half all purpose flour- not as bad as the all-maida ones. And you know what – They taste so much better!
WoW Sudeepta:
)
Buns AND Healthy!
I’m coming over!
That looks delicios but i’ve never had this. I have a really close Konkani friend and i’m surprised that i’ve never had them make it?? I’ve been to Kumta – its a nice laid back town. Will surely give u’re recipe a try!
Hi Latha:
I think the reason your Konkani friends have not shared this with you is, because this is considered a ’simple’ and quick breakfast; representing our humble lifestyle. For guests and friends, certainly we want to share our richest and bestest!
wow mu hubby makes this poha with normal white poha….will try this with red rice poha
Hi Rachna:
This is made with the regular white poha;
Using that masala powder makes it red!
In lieu of poha masala powder, use some “ussal” powder, or just be creative!
oh…the one hubby makes is all white….i see
Rachna -
Oh yes, that is a slightly different recipe.
Please do share that with us.
[...] Phovu (beaten or flattened rice) is a staple of Konkanis and I have previously posted our traditional breakfast, Tambdo Phovu. [...]
[...] whips up an instant breakfast using poha. Arun Shanbhag makes a great dish from red flattened rice, Tambdo Phova. Mmm, [...]
Hi,
happened to visit your website. nice and interesting collection. By the way I am from Honavar. Nice to know that you are from Kumta.
Cheers
Harish
THank you Harish:
Where are you now? and what do you do?
I was recently in Kumta;
and we have many relatives in Honavar;
Bunder – Prabhu’s;
Late RD Bhat – Ram Muth
Prabhu Electric folks,
and many others.
Thank you for stopping by.
Arun
Hi Arun,
Came across your blog. Honnavar is my native, though have relatives in Kumta too… Dad loves kalayile phovu
. Try it with oatnachi(green peas) ushli. It will be good..
Regards,
Poornima.
Hi Poornima:
Thank you for visiting and sharing the tip!
WoW! realized I have not had vatanachi usli in a loooooong time!
Thanks for the reminder!
Where are you now and what do you do? you can always email me at:
arunshanbhag
at
gmail
Thanks
Arun
Sorry, could not reply. Was bit busy with work. Currently, I am working for a global software consulting company in Bangalore. Actually I am from Hudgod, a village near Honnavar. Your blog is interesting and reminds me of native. Will drop in often to check the entries.
Thanks and Regards,
Poornima.
Hi Poornima:
Awesome! Hope all is well!
Should stop by Hudgod on my next visit there!
Heh, considering your work schedule, you may want to consider “Subscribing” by EMAIL to my blog content; See top of right sidebar for link. Then you don’t have to keep checking back here; you will get an email with the text of my post. Convenient!
Best Wishes
Arun
Hi Arun,
Thanks for the mail. I have subscribed to your blog.
Hope to see some interesting content.
Regards,
Poornima.
Me and my hubby both hate Cereals/Cornflakes fr breakfast. So It is traditional breakfast for us everyday. We do not get thin phovu here and its kind of thick which tastes better whe used for batate phovu.. Its been ages since we had kallayile phovu.. Its so tempting..
Hi Ujwal:
I too detest the cornflakes/cereals! Have it perhaps once a fortnight! I’d rather have just plain bread toast and jam.
On weekends, we have the traditional phovu, or batate phovu. Sorry, you don’t get the ‘thin’ phovu. Perhaps you should carry some from India? or ask your relatives or friends to bring some for you when they visit.
Yes, simple and delicious! Hope you get to eat it soon.
Best
Arun
Hi Arun,
On a lark i decided to google konkani recipies,and i was pleasently surprised to see so much. My roots are in karwar- kumta and sirsi.I was amazed to see so many keeping all those traditions alive.especially the food. Thank you for the amazing blog related links.The recipie that made me howl buckets was tambodo phovu.I think my childhood is bundled into that platter. you made me want to cook especially for my children. Thank you again.
Wish you the very best.
Prabha.
Thank you Prabha and sorry for the delay in replying to your comment.
Yes, the web has become the new meeting place for konkanis and I just love it; There is all kinds of information being put up by regular folks and as you observed our traditions and heritage is now more alive than before.
And … re bringing back fond memories of childhood! That is the Tambdo phovu for me too. Unfortunately, M needs coaxing to make that on weekends
Go ahead, it is a simple recipe and beats the preservative laden cereals we get here. Let us know how it goes!
and start your own blog! heeee heeee!
and THanks
Arun
i would like to know about prabha keralikar she looks like my relative having same surname. if possible reply to keralikar2@hotmail.com
hey arun,
before adding the poha, give a phadna w/ ghee, sasam and karbeu. this releases some more water from the soi sugar mixture, and aids wetting of the pohu.
lovely pics w/ the recipes….makes one want to get cooking!
Hi Kamath
Thank you for the suggestion! Aiee does that many/most times and it is an excellent phovu recipe also; With time, I will post that separately.
Thank you for sharing your tips!
It is a nice and tasty lip smacking snack for the evening. Quick and easy to prepare.
Try adding aalle (ginger), kando barik (chopped onion) kotambari pallo(coriander leaves) to the recipe.
Garnishing with sev and tallile biyo would make it more yummy
Thank you Sudha!
Your tips for additions seem very enticing! Will try it out one of these weekends!
Many thanks