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Poha masala powder(Phova pitto/Kumta masala)
Many people call this as “Kumta masala” as this is readily available in Kumta.
What is the first thing any Konkani person can remember when you say “breakfast or evening snack”? Almost 90% of people (especially I have seen guys like it more than girls, it’s just an observation. My father, brother and husband are absolute fans of poha prepared in this way) say it is ‘Kalayile phovu‘ (Kalayile means mixed, phovu is phoha/avalakki). This is a dish which is prepared when you are in hurry and want to have something very fast and that keeps you full for hours. So this is even given to people who work for long hours in sun. Basically it is a food very famous in rural areas.
Phova pitto (pitto meaning powder) is available in the market very easily at our place. Nobody actually prepares it at home. Long back one of the readers asked me about this recipe. My mom uses this powder not only for poha but also for a variety of dishes. I will post those dishes one by one in future.
Ingredients:
Coriander seeds 1 cup
Fennel seeds (Soamp) 1/2 cup
Cumin seeds (jeera) 1/4 cup
Cloves 4
Cinnamon (dalchini) 2 inch
Chili powder 3 tbl spns (approx)
Method:
Keep the above ingredients except chili powder in hot sun for few hours (I dry roasted the ingredients instead of keeping it in sun). Add same amount of chili powder to it and grind them all.
Preparation time : 10mins
Some recipes were this powder can be used - kalayilo phovu, chudvo, phanni phovu, potato sandwich, peas usli, potato bhaji
what happened to the post of actually kalayle phov?
July 26th, 2006 at 8:35 amSupriya, as I first posted pitto recipe and then kalayile phovu recipe, I forgot to update the link in this post. Please check it now…
July 26th, 2006 at 8:39 amHi ,
July 26th, 2006 at 10:14 amGrinding and storing this pwd is easy to mix and prepare.
Thanks for sharing.
Vineela
Thanks a lot Shilpa… I was looking for the traditional recipe of pova pitto/pitti.
July 26th, 2006 at 1:37 pmIf I am not mistaken, this poha masala powder can also be used in many other recipes? I think my grandmother used to cook a nice potato curry with this powder. I was searching for this recipe. Thanks. I think my grandmother used to cook something called “charmurya upkari” with this poha powder too - it was sweet sour spicy puffed rice - charmura(Konkani) or kurmura(Marathi) or mamra(Gujrati)
July 26th, 2006 at 1:41 pmThanks Vineela, Aruna.
July 26th, 2006 at 1:47 pmSonam,You are right. As I mentioned in the above post, aayi uses it in many dishes. I will be posting about the potato bhaji etc soon here.
Strange, i’ve never had this bfore! Have tasted most of the other pittos, but this one is new.
July 28th, 2006 at 6:21 amshilpa what is d other name for fennel seeds?is it called as badishep in amchigali?I wanna try out this recipe 2day so plz ply ASAP.
September 30th, 2006 at 2:02 amYes Anu. Fennel seed means badishepi. Let me know if you try this recipe.
September 30th, 2006 at 6:33 amhey shilpa i didn’t try this bhaji but i did make potato sukki bhaji.all of us[including my mom,dad,uncle,me]liked it very much.but shilpa when i tried making kodbale they broke in d oil[coconut oil]i took 2 & 1/2 cup rice flour,1/2 cup maida & rest of d ingredients.plz rply as 2 what could b done.should i fry it in sunflower oil instead of coconut oil.anxiously waiting 4 ur rply as my mom & i have already prepared d dough.
October 1st, 2006 at 8:18 amshilpa i’ve used amul butter 4 d kodbale is that what went wrong?did we had 2 use loni OR dalda?
October 1st, 2006 at 8:23 amAnu, it looks like you have changed the proportions. As you can see it is 5:1 proportion should be used. Anyway…kneed the dough very well once again and try. I still have doubt they will turn good as the proportions are different. Oil does not make any difference.
October 1st, 2006 at 8:24 amShilpa, this is great…absolutely my most afvourite pha recipe is “kallayle Phov” and finally got the masala recipe… My mom used to add finely cut onions, chinche kolu and corainder leaves to this phov and it used to be yummy !!!
October 31st, 2006 at 10:46 amHi, I am from Kumta and I love phove. Is your recp for phova pitto is same
February 21st, 2007 at 1:44 pmavailable in shops. I thought it contains some secret ingredients which gives it its great taste and flavour ?
Bhatia
Bhatia, yes this is the phova pitto that we get in shops. Just try this and you will love this.
February 21st, 2007 at 5:34 pmThanks a lot Shilpa
Bhatia
March 10th, 2007 at 7:32 amcan we use dhania powder instead of making it from scratch from coriander seeds.. because wehre i live , its not very warm
April 13th, 2007 at 10:52 amSwetha, yes you can use dhania powder. But fresh coriander seeds is always better since they give more aroma. Sorry for the silly question..how warm weather and coriander seeds connected? don’t you get these seeds in Indian stores?
April 13th, 2007 at 4:51 pmHi SHILPA,
July 30th, 2007 at 12:03 pmI am from Kumta and I love phove “Kumta masala”
hi shilpa,
am very keen on making my dishes right from the scratch.
i really liked the phove masala.sounds yummy.
shilpa,can u plz plz post us the receipe to make ” RASSAM POWDER”.That wud be wonderful
thanks
shraddha
Shilpa: I will post it soon Shraddha. If you get some time, please put a request in recipe request page, so that I can keep track of it. Thanks
August 7th, 2007 at 6:30 amHi Shilpa,
August 21st, 2007 at 11:30 amThank you for posting all these wonderful recipes. Many years ago I had tasted shevio in Mangalore at an acquaintances place which were mixed in a red masala and served with tea - it was some kind of ground chutni I think. Haven’t been able to find the recipe anywhere. Do you have any idea of how to make this kind of shevio - If so could you please send me this recipe.
Thanks in advance,
Sheila
hi shilpa,
your site is wonderful. it made me nostalgic to read your recipes and also to hear of kumta from you. my mother’s native is kumta and i’ve spent almost all my school vacations there. your post has really good things right from the recipes to our G.S.B culture. it is a site i will frequent regularly.keep it u- pallavi.
October 31st, 2007 at 8:59 amShilpa - Kalaylo pohv is one of my favorites. Every morning mom would ask, “what do you want to eat?” and I would reply: “Kalaylo pohvu.”
And you are absolutely right - it must be a guy thing. M rolls her eyes!
And, I picked a pound of fresh pohva pitto in Kumta!
Yaaay!
January 3rd, 2008 at 11:11 amHello Shilpa
My husband and I are Germans living in Australia and love Indian food. I enjoy your Site, albeit I get dreadfully confused with a lot of the ingredient names and have to do a lot of cross referencing to get the English word: however, I box on and research their meaning. I am still stumped with an ingredient called “dalia” - could you please help me? I have all the other ingredients to make ‘chivda’. Keep up the good work. What a great idea that the Pova Pitto (powdered masala) can be used in other recipes too. Kind regards and many thanks, Gill
Shilpa: Gill, Thanks for your kind words. I am working on a exhaustive glossary for this site which will have pictures as well as different Indian names and English names.I just uploaded picture of dalia. Click on Dalia in the post. Its roasted chana(chickpea) dal.
January 29th, 2008 at 9:58 pmHi all the items r different i m very eager 2 c new variety
April 18th, 2008 at 5:00 am