Rulanv Phovu/Sajjige Bajil

Rulav in Konkani means upma/uppittu(seasoned semolina) and phovu means beaten rice. Sweet, spicy seasoned beaten rice is popularly eaten with upma for breakfast and snacks in most Konkani households. Seasoned beaten rice (Kalel phovu/teek phovu in Konkani) in itself is a breakfast/snack just like upma, again a polpular breakfast/snack. However, in Karnataka they are eaten together and make a great combo known as rulav phovu in Konkani, sajjige bajil in Kannada/Tulu.

Here you go. The recipe for upma (rulav) and seasoned beaten rice (kalel phovu).

Sweet, spicy, seasoned beaten rice(Kalel Phovu/Teek Phovu)

Ingredients:

• 150g beaten rice
• 3/4 cup grated fresh coconut
• 1 tablespoon corrainder seeds
• 1 tablespoon cumin seeds
• 5 dried red chillies
• 3 tablespoons of jaggery
• 2 tablespoons of sugar
• 2 tablespoons of oil

Serves: 2-3

Preparation Time: 20 minutes

Heat oil in a wok. Once the oil heats up, add in corrainder seeds, cumin seeds and dried red chillies. Fry them until the corrainder seeds and cumin start to splutter. Remove them off heat and let them cool completely. Complete cooling is important or else the red chillies won't get powdered.

Once cooled completely, powder them coarsely using a blender or using a mortar and pestle. Powdering the spices as soon as they cool is also important. If spices are left for long on cooling, the red chillies lose their crispiness and don't get powdered.

Transfer the powdered spices into a mixing bowl. Add sugar, powdered jaggery, grated fresh coconut to the bowl and mix them well. 

Then add beaten rice and mix well.

Only freshly grated coconut should be used to prepare this spicy, sweet, beaten rice, as fresh coconut gives taste and binds the powdered spices, jaggery with the beaten rice. Coconut when mixed with jaggery gives out little moisture required to bind all the ingredients with the beaten rice.

Serving suggestion:

Serve this beaten rice as-is or with upma. This seasoned beaten rice also tastes good with curds or coffee on top.

Upma/Rulav/Uppittu:

Ingredients:

• 1 cup semolina
• 2 cups of boiling water
• 1/2 cup fresh grated coconut
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon cumin
• 2 tablespoons of oil
• 2 leaflets of curry leaves
• 2 green chillies
• 1 dried red chilli
• 1 tablespoon sugar
• 2 tablespoons of ghee
• 1 medium onion (optional)
• Salt to taste

Serves: 2-3

Preparation Time: 20 minutes

Heat oil in a wok, add mustard seeds, cumin seeds and urad dal. Fry them until cumin, mustard splutters and urad dal starts to brown.

Then add slit green chillies, red chilli cut into pieces, curry leaves and fry them for few seconds.

Add peeled, finely chopped/sliced onion and fry until they become translucent. Add salt to fasten frying/cooking of onion.

Add semolina, ghee and fry the semolina on medium flame until you get strong aroma of semolina fried in ghee.

Then add boiling water, salt, sugar, grated coconut and mix well.

Cook closed on a medium flame until semolina's cooked through.

Serve hot with or without beaten rice.

Find more Udupi, Mangalorean, Konkani cuisine tea time snack, breakfast recipes here.

Tags: Tea time snack, breakfast, Konkani food, Konkani cuisine, beaten rice, phovu, rulanv, semolina, Mangalore food, Udupi cuisine, Konkani recipe, sajjige bajil, kids breakfast