Tempered poha

 Poha                             :  1big bowl
 freshly grated coconut : 4 tbspn
 turmeric powder          :1/4 tspn
 dried red chilli             :2-3
 salt                               : 1 tspn
 Jaggery/sugar               : 2 tbspn

For tempering:
3tbsp oil, 1 tspn mustard seeds, 1 tbsp jeera, 2 tbsp groundnuts, 10-12 curry leaves, generous pinch of hing/asafoetida

  • Take freshly grated coconut in a vessel. Add jaggery/sugar salt, keep aside  
  • Prepare for tempering. Take oil in a skillet, once hot add mustard and ground-nuts. Allow them to crackle. Then add jeera, red chilli and curry leaves. Stir, turn off the gas and add a generous pinch of hing n lastly turmeric powder
  • Pour this seasoning into the coconut n jaggery mixture, allow it to cool. 

  • After cooled crush the red chilli n curry leaves and mix the entire mixture real good.
  • Lastly add the poha and mix all.


  1. Looks Tangy!
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  3. Great combo of ingredients and the peanuts inside has sparkled the dish.

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