Poha Upma With Coconut Chutney

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.


  • 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


  1. 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.
  2. 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.
  3. Add chopped onions and sauté until they turn translucent.
  4. Add chopped green chili, curry leaves, and turmeric powder. Mix well and sauté for another minute.
  5. Now, add chopped tomatoes and cook until they soften slightly.
  6. Add the rinsed and softened poha to the pan. Mix everything gently until well combined.
  7. Add salt to taste and mix well. If using roasted peanuts, add them at this stage and mix.
  8. 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.
  9. Once done, turn off the heat. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Coconut Chutney:


  • 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


  1. In a blender or food processor, combine grated coconut, green chilies, ginger, roasted chana dal, fresh coriander leaves, and salt.
  2. Add a little water and blend until you get a smooth and thick chutney consistency. Add more water if necessary to adjust the consistency.
  3. 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!

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