This is also known as concrete breakfast in the undivided Dakshina Kannada district. Many restaurants still serve this combo even today. Rulanv/Sajjige is either Bombay rava or wheat semolina uppumaav. Phovu is phova chutney or phova upkari made in different ways. The one shown here is a combo of wheat semolina uppumaav and sambhar powder phova upkari.
We buy special wheat semolina or bansi rava from Dharmaprakash Mill in Car Street Mangalore where the quality is consistent round the year. Phova used is the typical thin one. Sambhar powder should be Madras style because Mysore style has a hint of garam masala spices in it. We get the sambhar powder manufactured by Panchmal Narasinga Kamath shop in Car Street. The heavy use of asafotoeda and other spices in the sambhar powder makes this phova upkari very tasty. A banana or any sweet like halwa, saat or boondi laddu completes the meal.
Ingredients for Rulanv:
Wheat Semolina/Bansi Rava - 1 cup
Mustard seeds - 1/2 tsp
Urad daal - 1 tsp
Curry leaves - 1/2 sprig
Green chillies - 3 cut into small round pieces
Sugar - 1 tsp
Salt - To taste
Oil - 2 tsp
Grated coconut - A handful
Method:
Heat oil in a kadai.
Add mustard seeds and allow to splutter.
Add urad daal and allow to get golden.
Add curry leaves and green chillies and fry till chillies become whitish.
Add 2 cups of water, salt to taste and sugar.
Bring to a boil and add the semolina.
Cover and cook for 5 minutes on medium flame.
When the semolina raises and water has been almost absorbed, remove the cover and keep the kadai aside to cool down a bit.
Sprinkle grated coconut and mix well.
Ingredients for Phova Upkari:
Phova - 2 cups
Grated coconut - 1/2 cup
Sambhar powder - 2 tsp
Sugar - 2 tsp
Salt - To taste
Mustard seeds - 1/2 tsp
Curry leaves - 1/2 sprig
Oil - 1 tsp
Method:
Mix grated coconut with sambhar powder, sugar and salt to taste. Lightly pound or coarsely grind in a mixie jar.
This is known as spicy coconut choorna.
Add phova and mix well, as much as the coconut choorna can take.
Season with mustard seeds and curry leaves in oil.
Serve with uppumaav.
We buy special wheat semolina or bansi rava from Dharmaprakash Mill in Car Street Mangalore where the quality is consistent round the year. Phova used is the typical thin one. Sambhar powder should be Madras style because Mysore style has a hint of garam masala spices in it. We get the sambhar powder manufactured by Panchmal Narasinga Kamath shop in Car Street. The heavy use of asafotoeda and other spices in the sambhar powder makes this phova upkari very tasty. A banana or any sweet like halwa, saat or boondi laddu completes the meal.
Wheat Semolina/Bansi Rava - 1 cup
Mustard seeds - 1/2 tsp
Urad daal - 1 tsp
Curry leaves - 1/2 sprig
Green chillies - 3 cut into small round pieces
Sugar - 1 tsp
Salt - To taste
Oil - 2 tsp
Grated coconut - A handful
Method:
Heat oil in a kadai.
Add mustard seeds and allow to splutter.
Add urad daal and allow to get golden.
Add curry leaves and green chillies and fry till chillies become whitish.
Add 2 cups of water, salt to taste and sugar.
Bring to a boil and add the semolina.
Cover and cook for 5 minutes on medium flame.
When the semolina raises and water has been almost absorbed, remove the cover and keep the kadai aside to cool down a bit.
Sprinkle grated coconut and mix well.
Ingredients for Phova Upkari:
Phova - 2 cups
Grated coconut - 1/2 cup
Sambhar powder - 2 tsp
Sugar - 2 tsp
Salt - To taste
Mustard seeds - 1/2 tsp
Curry leaves - 1/2 sprig
Oil - 1 tsp
Method:
Mix grated coconut with sambhar powder, sugar and salt to taste. Lightly pound or coarsely grind in a mixie jar.
This is known as spicy coconut choorna.
Add phova and mix well, as much as the coconut choorna can take.
Season with mustard seeds and curry leaves in oil.
Serve with uppumaav.
2 comments:
Phouv recipe is superb and exactly like the south kanara bajil!!
Thanks Maria Fernandes. Yes, me being born and brought up here, this is typical South Kanara Bajil.
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