Rulav in Konkani means upma/uppittu(seasoned semolina) and phovu means beaten grain. Sweet, spicy seasoned beaten grain is popularly eaten with upma in the morning and snacks in many Konkani households. Seasoned beaten grain (Kalel phovu/teek phovu in Konkani) by itself is really a breakfast/snack much like upma, again a polpular breakfast/snack. However, in Karnataka they're eaten together making a great combo referred to as rulav phovu in Konkani, sajjige bajil in Kannada/Tulu.
Here you decide to go. The recipe for upma (rulav) and seasoned beaten grain (kalel phovu).
Sweet, spicy, seasoned beaten grain(Kalel Phovu/Teek Phovu)
- 150g beaten grain
- 3/4 cup grated fresh coconut
- 1 tablespoon corrainder seeds
- 1 tablespoon cumin seeds
- 5 dried red chillies
- 3 tablespoons jaggery
- two tablespoons of sugar
- two tablespoons of oil
Preparation Time: twenty minutes
Heat oil inside a wok. When the oil gets hotter, include corrainder seeds, cumin seeds and dried red chillies. Fry them before the corrainder seeds and cumin begin to splutter. Take them off off heat and allow them to awesome completely. Complete cooling is essential otherwise the red chillies won't get powdered.
Once cooled completely, powder them coarsely utilizing a blender or utilizing a mortar and pestle. Powdering the spices every time they awesome can also be important. If spices remain for lengthy on cooling, the red chillies lose their crispiness and don't get powdered.
Transfer the powdered spices right into a mixing bowl. Add sugar, powdered jaggery, grated fresh coconut towards the bowl and blend them well.
Adding beaten grain and blend well.
Only freshly grated coconut should be employed to prepare this spicy, sweet, beaten grain, as fresh coconut gives taste and binds the powdered spices, jaggery using the beaten grain. Coconut when combined with jaggery provides little moisture needed to bind all of the ingredients using the beaten grain.
Serve this beaten grain as-is or with upma. This seasoned beaten grain also tastes good with curds or coffee on the top.
- 1 cup semolina
- 2 glasses of boiling water
- 1/2 cup fresh grated coconut
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon cumin
- two tablespoons of oil
- 2 leaflets of curry leaves
- 2 eco-friendly chillies
- 1 dried red chilli
- 1 tablespoon sugar
- two tablespoons of ghee
- 1 medium onion (optional)
- Salt to taste
Preparation Time: twenty minutes
Heat oil inside a wok, add mustard seeds, cumin seeds and urad dal. Fry them until cumin, mustard splutters and urad dal begins to brown.
Adding slit eco-friendly chillies, red chilli reduce pieces, curry leaves and fry them for couple of seconds.
Add peeled, finely chopped/sliced onion and fry until they become translucent. Add salt to lock frying/cooking of onion.
Add semolina, ghee and fry the semolina on medium flame before you get strong aroma of semolina fried in ghee.
Adding boiling water, salt, sugar, grated coconut and blend well.
Prepare closed on the medium flame until semolina's cooked through.
Serve hot without or with beaten grain.
Find more Udupi, Mangalorean, Konkani cuisine tea time snack, breakfast recipes here .
Tags: Tea time snack, breakfast, Konkani food, Konkani cuisine, beaten grain, phovu, rulanv, semolina, Mangalore food, Udupi cuisine, Konkani recipe, sajjige bajil.
