Coconut Poha is a mild & flavourful dish made by sauteing soaked poha with grated coconut & tempered spices. Coconut poha is easy and quick recipe that could help you when you are struggling with time. How to make Coconut Poha is described in this recipe with step by step pictures.
Coconut Poha / Thengai Aval / Coconut aval upma is one of the easy variations to the usual aval upma. I made it just like how we make coconut rice and this is very quick and easy to fix for breakfast or even as a evening snack. I also love the jaggery coconut version amma makes…sure to post it soon.I am planning to post few more quick poha recipes, so now lets get on to the recipe right away, Shall we?
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📖 Recipe Card
Coconut Poha
Ingredients
- 1 cup poha / aval I used thick variety
- 1/4 cup coconut
- 5 nos cashews broken
- 1/2 teaspoon ghee
- salt to taste
To Temper :
- 1.5 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal / jeera
- 1/8 teaspoon hing
- 1 sprig curry leaves
- 2 green chillies sliced
Instructions
- Soak aval for 3-5mins (depends on the variety of aval you use), Set aside.
- In a pan heat ghee and roast the cashews until golden brown, set aside.
- In the same pan heat oil – add the items listed under ‘to temper’ let it splutter.
- Then drain water from aval and add it to the tempered items,add required salt.
- Give a quick stir then add coconut and mix well.
- Finally add in cahsews and switch off.
- Serve Coconut Poha hot with coconut chutney or any chutney of your choice!
Notes
- Adjust soaking time according to the poha variety. If its thin poha then take it immediately after a min or so after soaking, else it will get mushy.
- If you prefer you can even add chopped onions after tempering. You can replace green chillies with red chillies while tempering.
- For a variation you can even use jeera while tempering.
How to make Coconut Poha
- Soak aval for 3-5mins (depends on the variety of aval you use), Set aside. In a pan heat ghee and roast the cashews until golden brown, set aside. In the same pan heat oil – add the items listed under ‘to temper’ let it splutter.
- Then drain water from aval and add it to the tempered items,add required salt. Give a quick stir then add coconut and mix well.Finally add in cahsews and switch
Serve hot with coconut chutney or any chutney of your choice!
Expert Tips
- Adjust soaking time according to the poha variety.If its thin poha then take it immediately after a min or so after soaking, else it will get mushy.
- If you prefer you can even add chopped onions after tempering.
- You can replace green chillies with red chillies while tempering.For a variation you can even use jeera while tempering.
Sangeetha Nambi
Looks super tempting… Comforting dish ever….
Divya Shivaraman
it looks amazing…i make this the same way and did learn from my mom like you…i think above entry (hari charana) one is spam sharmi
prethika skm
A quick recipe..looks yummy
Veena Theagarajan
simply superb.. My fav Poha
BAGIRATHI DEVI
Easy&healthy
Vijayalakshmi Dharmaraj
looks delicious n nice color of pure white…
Akila
Light n healthy breakfast
Chitrangada
My kind of breakfast, love the pics as usual.
Chitrangada
Looks yum and delicious. Love the pics as usual.
Sangeetha M
coconut rice n poha both are my fav too…love ur clicks Sharmi, neat n looks inviting!
Kalyani
looks perfect and delicious ……….
JEYASHRI SURESH
Fanstastic breakfast. Nice clicks
Santhi Siva
Nice breakfast recipe. Looks so inviting.
Pavithra Lakshminarasimhan
Just prepared today for breakfast and had happily. I feel so full n light as well 🙂 Thx for d recipe!