A comforting South Indian staple, the fluffy texture of poha combined with the subtle sweetness of coconut chutney is a match made in culinary heaven.
Ingredients:
- 2 cups thick poha (flattened rice)
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, chopped
- 1 green chili, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- A handful of curry leaves
- Salt to taste
- 2 tablespoons oil
- 2 tablespoons roasted peanuts (optional)
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions:
- Rinse the poha under running water in a colander and let it sit for about 5 minutes to soften. Then, gently fluff it with a fork and set it aside.
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds until they start to sizzle.
- Add chopped onions and sauté until they turn translucent.
- Add chopped green chili, curry leaves, and turmeric powder. Mix well and sauté for another minute.
- Now, add chopped tomatoes and cook until they soften slightly.
- Add the rinsed and softened poha to the pan. Mix everything gently until well combined.
- Add salt to taste and mix well. If using roasted peanuts, add them at this stage and mix.
- Cover the pan with a lid and let the poha cook for about 2-3 minutes on low heat. This helps the flavors to meld together.
- Once done, turn off the heat. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Coconut Chutney:
Ingredients:
- 1 cup grated coconut
- 2-3 green chilies
- Small piece of ginger
- 2 tablespoons roasted chana dal (split roasted chickpeas)
- A handful of fresh coriander leaves
- Salt to taste
- Water as needed
Instructions:
- In a blender or food processor, combine grated coconut, green chilies, ginger, roasted chana dal, fresh coriander leaves, and salt.
- Add a little water and blend until you get a smooth and thick chutney consistency. Add more water if necessary to adjust the consistency.
- Transfer the chutney to a serving bowl.
Serve the Poha Upma hot with the Coconut Chutney on the side. Enjoy your delicious and satisfying breakfast or snack!