Soak the tamarind in water and extract thick juice.
Dissolve jaggery in the tamarind water and set it aside
Making the Chutney:
Roast the cumin seeds, pepper, chillies, and the asafoetida without oil till get a delicious aroma.
In the grinder add the cooled cumin seeds, pepper, chillies, asafoetida and coconut.
Grind to a very fine, smooth paste use water as needed. However your chutney should be thick.
The traditional method of making coconut milk:
In the blender add the grated coconut and little water.
Grind to a smooth paste you can add water but add very little at a time.
Strain the mixture with a fine sieve, cheesecloth.
Press the coconut with the back of the spoon or palms to get maximum juice in a bowl. This is a thick liquid called “das ras /thick coconut milk” in Konkani.
Now transfer the squeezed coconut back into the mixer andd water.
Extract the juice again in a similar way. Collect the juice in another vessel this is the “patal ras /thin coconut milk”.
Repeat the process yet again and collect the juice and add to the thin coconut milk.
Refrigerate both the coconut milk bowls.
Putting together the Rastle Fov:
Wash the beaten rice in running water in a colander.
Mix the thin coconut milk with jaggery and tamarind juice. Set aside.
Transfer to a bowl and add 2-3 tablespoon chutney.
Mix well till beaten rice is coated with the chutney.
Add the thin coconut milk mixture to the beaten rice.
Check the seasonings and adjust the taste. It should be tangy, sweet but sour taste. The mixture will be watery.
Put the container in the fridge. Let it chill.
How to serve:
Portion out some of the Rastle fov from the fridge to a serving bowl.
Add the thick coconut milk mix.
Serve with some salt and chilli powder to account for individual atstes.
Video
Notes
How to store:
The chutney can be stored in the freezer for about a month.
The poha once mixed in the coconut milk is best finished by the next day.
Protips:
Mix the beaten rice in the thin coconut milk early in the morning and chill it. Generally, it’s made early in the morning and served later during the day.
I have given a huge quantity here as it is made for visitors too. Beaten rice will swell when soaked. For one serving the standard ¼ cup of unsoaked beaten rice will be enough. Adjust as per taste the rest of the seasonings.
I generally use 3 terra packs 200 ml each to make my coconut milk. I add ½ a pack of coconut milk and 1 ½ cups water and make my thin coconut milk. The rest is thick coconut milk that is used as needed.