Coconut Poha | Thengai Aval

Coconut Poha is a quick and easy to make breakfast that gets done in just few minutes. Thenga Aval or Coconut Poha is a mild & flavorful dish made using poha, tempering spices and coconut. Learn How to make Coconut Poha with step by step pictures

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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.

About Coconut Aval

Coconut Poha is nothing but a simple poha upma made withe tempered spices, poha and coconut. Coconut poha is easy and quick recipe that could help you when you are pressed with time.

This coconut poha is great to serve for breakfast and as a snack. It is wholesome and filling so can be given for kids too. Do try this easy and quick coconut poha and enjoy!

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Coconut Poha Ingredients

• Poha – I have used thick poha. You can either use thick or thin poha soak it accordingly.
• Cashews – Cashews are broken and fried until golden then used.
• Ghee, oil – Oil and ghee are used.
• Tempering – Oil is heated then mustard seeds urad, hing, curry leaves and green chilies are tempered.

Similar Recipes

• Rava upma
• Wheat rava upma
• Semiya upma
• Bread upma
• Aval upma

How to make Coconut Poha Step by Step

1.Soak aval for 3-5 minutes (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.

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2.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 fried cashews and switch off.

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Serve hot with coconut chutney or any chutney of your choice!

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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 chilies with red chilies while tempering. For a variation you can even use cumin seeds while tempering.

Serving and Storage

Coconut Poha can be served with curd, pickle but tastes great on its own too.

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If you have any more questions about this Coconut Poha do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Coconut Poha? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Coconut Poha Recipe | Thengai Aval Recipe

Coconut Poha is a quick and easy to make breakfast that gets done in just few minutes. Thenga Aval or Coconut Poha is a mild & flavorful dish made using poha, tempering spices and coconut. Learn How to make Coconut Poha with step by step pictures

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup poha / aval I used thick variety
• 1/4 cup coconut
• 5 cashews broken
• 1/2 teaspoon ghee
• salt to taste

To Temper :

• 1 and 1/2 teaspoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon urad dal / jeera
• 1/8 teaspoon hing
• 1 sprig curry leaves
• 2 green chilies sliced

Instructions

• Soak aval for 3-5 minutes (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 fried cashews and switch off.
• Serve 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 chilies with red chilies while tempering. For a variation you can even use cumin seeds while tempering.

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 chilies with red chilies while tempering. For a variation you can even use cumin seeds while tempering.

Nutrition Facts

Coconut Poha Recipe | Thengai Aval Recipe

Amount Per Serving (125 g)

Calories 162 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 3mg1%

Sodium 2200mg96%

Potassium 90mg3%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

Vitamin A 270IU5%

Vitamin C 19mg23%

Calcium 61mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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