Karwar Style Phodni Phov Recipe: Red Rice Poha with Cashew Nuts
Dive into the delightful flavors of Karnataka with this Karwar Style Phodni Phov, a traditional South Indian breakfast dish made with red rice poha, enriched by the crunch of cashew nuts and the freshness of coconut. This recipe not only provides a nutritious start to your day but also serves as a perfect snack for any time, whether paired with filter coffee or enjoyed alongside refreshing muskmelon juice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Poha (Flattened Red Rice) | 2 cups |
| Fresh Coconut (grated) | 4 tablespoons |
| Cashew Nuts (broken into halves) | 1/2 cup |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | 1 sprig |
| Sunflower Oil | 2 teaspoons |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 6g |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 10g |
| Saturated Fat | 1g |
| Sodium | Varies with added salt |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Servings
- Servings: 4
- Cuisine: Karnataka
- Course: South Indian Breakfast
- Diet: Vegetarian
Instructions
To begin making the Karwar Style Phodni Phov (Red Rice Poha with Cashew Nuts), start by rinsing the red poha thoroughly in running water. Once rinsed, soak the poha in hot water for approximately 8 minutes to soften it. After soaking, drain the poha and give it a quick rinse in cold water, then set it aside in a strainer to allow excess water to drip off.
Next, heat sunflower oil in a pan over medium heat. Once the oil is hot, add the mustard seeds, followed by the white urad dal and chana dal. Allow them to splutter and pop, releasing their nutty aroma.
As the mustard seeds begin to pop, carefully add the pinch of asafoetida and the fresh curry leaves into the pan, allowing them to crackle for a few seconds, which will enhance the overall flavor profile of the dish.
Now it’s time to incorporate the star ingredient: the cashew nuts. Toss in the broken cashews and sauté them until they turn a lovely golden brown, adding richness and texture to your phov.
After the cashew nuts are perfectly roasted, gently fold in the drained red poha. Season the mixture with salt according to your taste, and sauté everything gently to combine the flavors. It’s essential to be gentle with the poha to prevent it from breaking apart.
Cover the pan with a lid and let the mixture cook for about 10 minutes, allowing the flavors to meld together and the poha to heat through thoroughly.
Once cooked, add the freshly grated coconut and a splash of lemon juice to the pan. Mix everything gently, ensuring that the coconut is evenly distributed throughout the dish. The coconut adds a delightful texture and a hint of sweetness that complements the earthiness of the poha.
Turn off the heat and your Karwar Style Phodni Phov is now ready to be served! This dish is not only nutritious but also incredibly satisfying. Enjoy it as a wholesome breakfast or as a savory snack during the day, perhaps alongside a glass of refreshing muskmelon (kharbuj) juice for a complete experience.
Serving Suggestions
Serve the Karwar Style Phodni Phov hot, garnished with a few extra curry leaves or a sprinkle of fresh coconut if desired. This dish pairs wonderfully with a cup of filter coffee, making it an ideal start to your day or a comforting evening snack.
Conclusion
Incorporating this Karwar Style Phodni Phov into your culinary repertoire will undoubtedly enrich your meal times with its unique flavors and delightful textures. Easy to prepare and brimming with nutrition, this recipe is sure to become a family favorite. Enjoy your cooking and savor each bite!
