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Home / Recipes / Pepper aloo poha with coconut and corriander chutny

Photo of Pepper aloo poha with coconut and corriander chutny by Vimala Sethuraman at BetterButter
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Pepper aloo poha with coconut and corriander chutny

Jun-24-2016
Vimala Sethuraman
15 minutes
Prep Time
5 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Pepper aloo poha with coconut and corriander chutny RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Blending
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 2

  1. 200 gms poha washed and drained
  2. 1 medium, boiled potato (Grated)
  3. 2 tsp black pepper
  4. 1/2 tsp jeera (Powdered)
  5. 1/2 tsp jeera (Powdered)
  6. 6 cashew nuts, roasted and broken in half
  7. Curry leaf a few
  8. mustard seed 1 tsp
  9. mustard seed 1 tsp
  10. Urad dal 2 tsp
  11. Urad dal 2 tsp
  12. 1 tbsp ghee and oil for seasoning
  13. Grated coconut 2 tbsp
  14. salt as per taste
  15. A pinch of hing
  16. A pinch of hing
  17. For the chutney:
  18. Grated coconut
  19. fresh corriander leaves
  20. fresh corriander leaves
  21. 2inch length raw mango to substitute tamarind
  22. 2inch length raw mango to substitute tamarind
  23. salt as per taste
  24. salt as per taste
  25. A pinch of hing
  26. A pinch of hing
  27. Temper with mustard seed and oil

Instructions

  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.

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