(During processing these pics, I remembered I had previously written on Making Tambdo Phovu; so, edited the text and added in newer pics.)
Phovu (beaten or flattened rice) freshly mixed with few spices is a staple breakfast of Konkanis. We grew up eating tambdo phovu nearly every day (tambdo for red comes from the crushed red chillis in this recipe). When visitors arrive unannounced, aunts or grandma would quickly mix this snack, usually takes less than 5 minutes to prepare. Since this is simply mixed, it is also called kāláyilo (mixed) phovu. Many households use phova piTTo (powdered spice mix for phovu), but we made this from scratch.
- Kotumbari (coriander seeds, 2 tsp)
- Jirae (cumin seeds, 1 tsp)
- Tambdi mirsang (dried hot red chilli peppers, 5-6 medium sized)
- Goad (jaggery, ~ 1 tpsp)
- MeeTh (salt, to taste)
- soyi (grated coconut, 1/2 cup)
- Phovu (thin flattened rice, 3 cups)
- Roast the coriander and cumin seeds; then the red chilli peppers separately in a wee bit of oil.
- Crush the coriander and cumin first in a mortar-pestle, add roasted chillis, then jaggery and salt, then the grated coconut. Previously I have crushed this in a steel bowl, but now I use a mortar pestle; works well.
- Mix in phovu in small amounts with your hand. It helps to crush and ‘break’ the phovu.
- Moisture from the grated coconut helps to soften the phovu, but you can sprinkle a teaspoon of water.
- Serve immediately; spread sev as needed.
My Favorite Konkani Recipes:
- Kadgi Chakko
- Phova Dosa: Beaten Rice Crepes
- Shira: Cream of Wheat Pudding
- Kaapi: Way coffee should be enjoyed
- Surnoli: Watermelon Rice Pancakes
- Duddali: Arrowroot Pudding
- Dill Idlis
- Kumta: Girls Making Papad and Part-2
- Video: Making Puran Polis
- Video: Making Rava Dosa
- Video: Making Mysore Masala Dosa
- Video: Making Ganna Ras – Sugarcane Juice