This is a real summer cooler and I am sure, this will be a frequent breakfast or tea time snack for many after going through the easy recipe. Kaalle phovu is a GSB dish similar to Bakala Bhaat of Andhra Pradesh. We make kaalle phovu on Krishna Janmastami specially but my father used to ask my mother to make 'Kaalle Undo', with the kaalle phovu.
This dish is made with spiced curd mixed in with raw phova and eaten fast so that phova remains soft but not dry. Better to prepare the spiced curd before hand, keep it in the fridge to chill and add phova just before serving.
Ingredients:
Thin Phova(Beaten Rice) - 2 cups
Plain curd - 300-400Ml
Salt - To taste
Grated coconut - A handful
Ginger - 1/2" piece finely chopped
Green Chillies - 2 finely chopped
Coriander leaves - 2 sprigs chopped
Asafotoeda - A pinch dissolved in a spoonful of water
Oil - 1 Tsp
Mustard seeds - 1/2 Tsp
Curry leaves - 4-6 chopped
Method:
Add the chopped ginger, green chillies, grated coconut and salt to the curd.
Prepare a seasoning with mustard seeds, curry leaves and asafotoeda solution in hot oil.
Allow the seasoning to cool down and then pour over the curd.
Mix well and garnish with chopped coriander leaves.
Mix a handful of phova with 4-5 tbsp of the spiced curd to prepare kaalle phovu.
Thin Phova(Beaten Rice) - 2 cups
Plain curd - 300-400Ml
Salt - To taste
Grated coconut - A handful
Ginger - 1/2" piece finely chopped
Green Chillies - 2 finely chopped
Coriander leaves - 2 sprigs chopped
Asafotoeda - A pinch dissolved in a spoonful of water
Oil - 1 Tsp
Mustard seeds - 1/2 Tsp
Curry leaves - 4-6 chopped
Add the chopped ginger, green chillies, grated coconut and salt to the curd.
Prepare a seasoning with mustard seeds, curry leaves and asafotoeda solution in hot oil.
Allow the seasoning to cool down and then pour over the curd.
Mix well and garnish with chopped coriander leaves.
Mix a handful of phova with 4-5 tbsp of the spiced curd to prepare kaalle phovu.
2 comments:
Raaj maam tried now. .. it's yummm
You're welcome Nandu.
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