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Phova Masala is very handy masala, which can be mixed with flattened rice [phovu] and puffed rice [Churmuro or mandakki]. The masala is readily available in Uttar Kannada district areas like Kumta and Honnavar. My mother-in-law generally prepares and stores this masala once in 6 months. I thought of writing about it in my blog as it is very useful for preparing time-pass food items and curries as well. You can store it for long time (6 months - 2 years), if u keep it in a dry place.Ingredients: For 1 cup of powder (~250 gms) :
Coriander [कोथांबरी ] seed-2 cup
Cumin [जीरे ]seed-1/2 cup
Fennel seed [बडीशेप]-1/4 cup
Clove [लवंग] -5 -6
Cinnamon [दालचीन] -5-6
Nutmeg-1(जाय फळा in kannada ಜೈಕಾಯಿ )
Red Chili powder- Half cup
Turmeric powder-1 tsp
Preparation Method:
Keep Coriander seed,Cumin seed,Fennel seed,Clove,Cinnamon and Nutmeg in sun light for 2 days, so that all moisture is removed. If you can't use sunlight, you can roast them on light flame as well for 5 minutes. Obviously, masala powder prepared with sun-baked spices does taste better that roasted one.
Mix all the above mentioned spices and grind them to fine powder.
Use a cotton cloth sieve (In Konkani: वस्त्रा गाळणे) to separate fine powder from spice mixture residue.
Allow the powder to cool down in a flat plate and then store it in air-tight container, waay form moisture.
Phova masala is ready to be used.
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