We get something called as “phova pitto (Avalakki powder)” which is similar to sambar powder in a few selected shops in North Kanara. It is used in a variety of dishes like this. But aayi uses the Sambar powder for this. It tastes great. (I will blog about ‘phova pitto’ soon).
‘Phanna’ means ‘Tadka’ and ‘phovu’ is ‘poha’ in Konkani. The name ‘Phanni phovu’ is used because tadka(tampering) is used in this dish. We usually make different dishes with poha. To broadly classify them,
– “kalayle phovu” poha mixed with coconut and other things, no heating of any ingredients.This is prepared usually prepared for evening snack. I will blog about them soon. This has atleast 3-4 types in it.
– “phanni phovu”,where in the ingredients are heated or cooked
Poha (avalakki) of medium thinkness 2 cups
Sambar powder ½ tea spn
Mustard seeds, Urad daal ½ tea spn each
Sugar ½ tea spn
Turmeric a pinch
Curry leaves 7-8
Oil/ghee 1 tea spn
Coriander leaves (Optional) 3-4 strands
Grated Coconut (Optional) 1 tbl spn
Soak poha in water and squeeze out the water. Keep it aside for 5 minutes, so that poha becomes soft.
Heat oil/ghee and add mustard seeds and urad daal. When they start spluttering, add curry leaves. Add finely chopped onion and fry till onions turn slightly brownish is color. Add potatoes cut into very small pieces. Add turmeric, if required, sprinkle some water (do not add more water), cover and cook till potatoes are cooked. Add poha, sugar, salt, sambar masala and mix well. Garnish with coriander leaves and coconut. Serve hot.
Serves : 4
Preparation time : 20min