Coconut Milk Tomato Poha | How to make Coconut Milk Tomato Poha

By Muthulakshmi Madhavakrishnan  |  24th Jan 2017  |  
5 from 1 review Rate It!
  • Coconut Milk Tomato Poha, How to make Coconut Milk Tomato Poha
Coconut Milk Tomato Pohaby Muthulakshmi Madhavakrishnan
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About Coconut Milk Tomato Poha Recipe

A mild poha recipe with tomatoes, onions, coconut milk and crushed peanuts. It is easy to make and doesn't require too many ingredients. This recipe is taken from the Aval Vikatan magazine by VasanthaVijayaragavan mam.

Coconut Milk Tomato Poha, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconut Milk Tomato Poha by Muthulakshmi Madhavakrishnan will definitely help you in its preparation. The Coconut Milk Tomato Poha can be prepared within 10 minutes. The time taken for cooking Coconut Milk Tomato Poha is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Coconut Milk Tomato Poha step by step. The detailed explanation makes Coconut Milk Tomato Poha so simple and easy that even beginners can try it out. The recipe for Coconut Milk Tomato Poha can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconut Milk Tomato Poha from BetterButter.

Coconut Milk Tomato Poha

Ingredients to make Coconut Milk Tomato Poha

  • 1 cup thick white poha
  • 3/4 Cup coconut Milk
  • 1 onion
  • 2 tomatoes
  • 1 green chilly
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilly powder
  • 1/4 tsp garam masala powder
  • 1/4 cup raw peanuts
  • 1/2 tsp mustard
  • 1/2 tsp urad dal
  • 1/4 tsp jeera
  • few curry leaves
  • Few coriander leaves
  • 1 tbsp coconut oil
  • salt as per taste

How to make Coconut Milk Tomato Poha

  1. Chop the onions and tomatoes finely and green chilly in thin rounds. Take the thick poha in a wide bowl.
  2. Dry roast the peanuts. Allow it to cool and remove the skins.
  3. Now add the coconut milk slowly to the poha. Mix them gently and keep it covered for 30 to 40 minutes.
  4. In a dry chutney jar, powder the peanuts coarsely.
  5. Heat oil in a kadai and add the mustard and urad dal. When the mustard seeds are crackling, add the jeera. Then add the chopped onions and green chilly.
  6. When the onions turn golden brown, add the chopped tomatoes, turmeric powder, chilly powder and garam masala powder.
  7. Mix very well and saute the tomatoes on low flame till the tomatoes soften. Then add the soaked poha to it.
  8. Now add the required salt and mix them gently and evenly. Then add the powdered peanuts to the poha.
  9. Quickly stir very well and finally add the chopped coriander leaves and curry leaves. Stir well and switch off the flame. Keep it covered for 10 minutes and serve it with coconut chutney.

My Tip:

Use nice red juicy tomatoes for this recipe. Do not use the thin poha.

Reviews for Coconut Milk Tomato Poha (1)

Andrea Srivastava2 years ago

Nice poha recipe to try!

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