Pepper aloo poha with coconut and corriander chutny | How to make Pepper aloo poha with coconut and corriander chutny

By Vimala Sethuraman  |  24th Jun 2016  |  
0.0 from 0 reviews Rate It!
  • Pepper aloo poha with coconut and corriander chutny, How to make Pepper aloo poha with coconut and corriander chutny
Pepper aloo poha with coconut and corriander chutnyby Vimala Sethuraman
  • Prep Time

    15

    mins
  • Cook Time

    5

    mins
  • Serves

    2

    People

16

0





About Pepper aloo poha with coconut and corriander chutny Recipe

Maharashtra favourite poha done in my style. This sure satiates the evening cravings.

Pepper aloo poha with coconut and corriander chutny, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pepper aloo poha with coconut and corriander chutny is just mouth-watering. This amazing recipe is provided by Vimala Sethuraman. Be it kids or adults, no one can resist this delicious dish. How to make Pepper aloo poha with coconut and corriander chutny is a question which arises in people's mind quite often. So, this simple step by step Pepper aloo poha with coconut and corriander chutny recipe by Vimala Sethuraman. Pepper aloo poha with coconut and corriander chutny can even be tried by beginners. A few secret ingredients in Pepper aloo poha with coconut and corriander chutny just makes it the way it is served in restaurants. Pepper aloo poha with coconut and corriander chutny can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pepper aloo poha with coconut and corriander chutny.

Pepper aloo poha with coconut and corriander chutny

Ingredients to make Pepper aloo poha with coconut and corriander chutny

  • 200 gms poha washed and drained
  • 1 medium, boiled potato (Grated)
  • 2 tsp black pepper
  • 1/2 tsp Jeera (Powdered)
  • 1/2 tsp Jeera (Powdered)
  • 6 cashew nuts, roasted and broken in half
  • Curry leaf a few
  • Mustard seed 1 tsp
  • Mustard seed 1 tsp
  • Urad dal 2 tsp
  • Urad dal 2 tsp
  • 1 tbsp ghee and Oil for seasoning
  • Grated coconut 2 tbsp
  • Salt as per taste
  • A pinch of Hing
  • A pinch of Hing
  • For the chutney:
  • Grated coconut
  • fresh corriander leaves
  • fresh corriander leaves
  • 2inch length raw mango to substitute tamarind
  • 2inch length raw mango to substitute tamarind
  • Salt as per taste
  • Salt as per taste
  • A pinch of Hing
  • A pinch of Hing
  • Temper with mustard seed and oil

How to make Pepper aloo poha with coconut and corriander chutny

  1. In a kadai pour oil, when hot add mustard seed, urad dal, curry leaves, pepper, jeera powder and let the mustard seed splutter and dal turn roasted. Add the soaked poha which will be soft.
  2. Add the grated coconut. Grated potato and cashewnut and stir well with 1 tsp of salt. Squeeze half lime and stir well. the poha is ready.
  3. Add the grated coconut. Grated potato and cashewnut and stir well with 1 tsp of salt. Squeeze half lime and stir well. the poha is ready.
  4. For the chutney put the coconut 1/2 cup, 5or 6 stalks of coriander leaves, 1 long piece of raw mango into a mixer grinder make the chutney and temper it with mustard seed and a pinch of hing and curry leaves.
  5. For the chutney put the coconut 1/2 cup, 5or 6 stalks of coriander leaves, 1 long piece of raw mango into a mixer grinder make the chutney and temper it with mustard seed and a pinch of hing and curry leaves.

Reviews for Pepper aloo poha with coconut and corriander chutny (0)

Cooked it ? Share your Photo