Poha (Beaten Rice) Chutney

This is one of our family's most favorite "go to" snacks any time of day. They love it so much that both my girls have learned how to make it along with the "Charmuri" Upkari which is another snack they love too. I usually bring back Nayak's Charmuri Masala and the Phova Masala from Mangalore for their pantries and also for mine in case hubby has the urge to make it. That tastes pretty good as well, but there's nothing to beat the homemade "piTTi" (powder). The secret to a good phova chutney is in the mixing! Mixing it well with clean bare hands is the best way. Here is the recipe to make it without the mix.

Poha Chutney

Recipe

Ingredients:

5 cups poha/beaten rice

3 cups finely grated coconut

1 tablespoon coriander seeds

2 teaspoons cumin seeds

5 - 6 red chillies, roasted in little oil

1 heaped tablespoon grated jaggery or sugar

Salt to taste

Seasoning:

3 teaspoons oil

1 teaspoon mustard seeds

10 - 15 curry leaves

Steps:

• Grind to a coarse powder the dry coriander seeds, cumin seeds and chillies. Next add half of the coconut, salt and jaggery or sugar and grind for a minute. Heat the oil for the seasoning, add the curry leaves and mustard seeds. After the mustard splutters, add it into the masala. Next add in the remaining coconut, and the poha/beaten rice and mix well with your fingers. Add in some more poha if needed. Serve with crunchies like potato or banana chips or sev or chiwda.

Variations:

You can add in finely chopped red onions while mixing the Poha Chutney.

Another variation is adding chopped coriander leaves.

You can also pan roast or oven roast the Poha/Beaten rice and crisp it up before mixing in the ground masala. add in finely chopped onions and a tbsp of finely chopped cilantro/coriander leaves and mix well. This way of making it with roasted poha is called Ranga Pai Poha Chutney.