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|Rascche Fov/Rasatle Fov~Goan Cuisine|
Rastle Fov is a classic Goan Dish made for Diwali. The taste of this delicious poha made from boiled rice aka ukde tandul in coconut milk is something unique and you have to eat it to believe it.
I have the unique status as a Kannadiga married to a Maharashtrian but the person considers himself to be a Goan!
Some of you may have ideas about Goa ! Goa is beach, sun, Carnival and drinks but as a resident I see Goa quite differently I am trying to share that here. Maybe this article is to make myself understand the similarities in all our customs where the moral of the story is victory of good over bad!
|A Mermaid a Landmark in Panaji, Goa|
have scrubbed it with the coconut scrubber and ash. The typical cleaners then, economical and eco friendly!!
sweets that Amma had made. In between, we managed to distribute the trays of sweets to neighbours.
The leftover sweets and savouries are finished. Then the wait starts for the next Diwali!
- 300 grms (approx) Fov or pohe/ beaten rice
- 1 tblspn jeera/cumin
- 15 kali mirchi/ pepper corns
- 4 Kashmiri chillies
- 1 small rock of hing/asafoetida
- 1 coconut, freshly grated
- Salt to taste
- 1-2 coconuts, freshly grated
- ¼ cup thick tamarind juice
- ¼ cup jaggery grated (adjust as per taste)
- Roast the cumin seeds, pepper, chillies, and the hing/asafoetida without oil. You will get a delicious aroma. Set aside to cool.
- Put the jaggery in the tamarind water and set aside. Let the jaggery dissolve.
- In the mixer/ blender add the grated coconuts add water, say about 1 cup of water. (I use the biggest jar the liquidiser).
- Pulse it. Add more water and grind till you get a smooth paste. You may need to add water to get a smooth consistency, add it but remember that little is better.
- Once you get a smooth consistency strain it with a fine sieve, cheese cloth. Press the coconut with the back of the spoon or palms to get maximum juice. This is a thick liquid called “das ras /thick coconut milk” in Konkani.
- Now transfer the coconut to the back to the mixer and extract the juice again in the similar way. Collect the juice in another vessel this is the “patal ras /thin coconut milk”.
- You can repeat the process yet again and collect the juice in another vessel this again ends up in patal ras /thin coconut milk.
- Put the patal ras /thin coconut milk and das ras /thick coconut milk in the fridge till needed.
- Grind the cooled ingredients with coconut to a fine paste. Use water as needed. It should be thick chutney. The consistency of the chutney should be very fine, smooth paste. ( this can be made and stored in the freezer for about
- Wash the fov/ beaten rice in a lot of water. Then drain them completely.
- In the drained fov/ beaten rice add 2-3 tblspn chutney. Mix well till all the fov/ beaten rice is coated with the chutney.
- Add the patal ras /thin coconut milk, tamarind and jaggery mix. Check the seasonings and adjust the taste. It should be tangy, sweet but sour taste. Adjust as per taste. The whole thing will be watery.
- Put the container in the fridge. Let it chill. The fov/ beaten rice will absorb all the water and thicken it.
- Just before serving add the “das ras /thick coconut milk” mix and serve.
- Make and mix the fov/ beaten rice with patal ras /thin coconut milk and keep in the fridge early. Generally, it’s made early in the morning and served later during the day.
- The quantity here is huge. Remember the fov/ beaten rice will swell when soaked. For one serving the standard ¼ cup of unsoaked fov/ beaten rice will be enough. Adjust as per taste the rest of the seasonings.
- I have given the traditional method that the coconut milk is made but when I make it I use the 3 terra pack 200 ml each. ½ a pack of coconut milk and water say, 1 ½ cups make my patal ras /thin coconut milk. The rest is das ras /thick coconut milk used as needed.
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