In most Mangalorean GSB household breakfast on a friday would be Phova Chutney with Chane Upkari. This is a staple food of coastal Karnataka and  locals called it Kadale Bajil ( In Tulu).This is One type, there are two more varieties,  I will post others when time permits.

Ingredients for Phova Chutney :

• Phova ( Rice flakes)- 2 cups (adjust accordingly ).
• Grated coconut – 1/2 cup.
• Coriander seeds – 2 tsp.
• Cumin seeds  – 1/2 tsp.
• Red chillies – 2.
• Green chilli -1.
• Jaggery – a marble size piece .
• Salt to taste.

 For seasoning :

• Oil – 1 tsp.
• Mustard seeds  -1/2 tsp.
• curry leaves – 2 sprigs.

Method :

• Grind together red chilli, green chilli, coriander seeds, cumin seeds, one tablespoon grated coconut, salt and jaggery. Without adding water grind into a coarse powder.
• This is the base of this dish and it is called Churnu or masala.
• Transfer this churnu or chutney masala into a mixing bowl and add beaten rice little by little,mix well.
• Season with mustard seeds and curry leaves splattered in oil.
• Serve with Chane Upkari , Sev, Bajjiyas and Banana. This goes well with filter Coffee.

Variation : Chopped onion can also be added while serving , just remember to increase the amount of chillies in this case.

Chana Upakari ( Black chickpeas Stir fry )

Ingredients :

• Black chickpeas -1 cup.
• Grated coconut – 1 tbsp.
• Raw Banana – 1/2 (optional ).
• Red chillies -2-3.
• Green chillies – 2-3.
• Cumin seeds- 1/2 tsp.
• Mustard seeds- 1/2 tsp.
• Black peppercorns – 4-5 corns,crushed (optional ).
• Asafoetida – 1/4 tsp.
• Turmeric powder – a pinch.
• Oil – 2 tsp.
• Curry leaves – 2 sprigs.
• Salt to taste.

Method :

• Soak chana in water over night.
• Next morning cook it in a pressure cooker.
• When cooked drain and separate the cooked liquor and chana.
• Keep one cup of the cooked chana liquor for this dish but don’t discard the remaining use it for Saru.
• Heat oil in Kadai add mustard seeds when it starts to splutter add cumin seeds, asafoetida, crushed black pepper, turmeric powder, red and green chillies, curry leaves, raw banana cut in chana sized cubes and cooked chana.
• Now add one cup of the reserved cooked chana liquor and cook on a slow flame with lid.
• When almost done add salt and grated coconut, cook for a few more seconds .
• Serve with Phova Chutney