Coconut Poha Recipe (Thengai Aval)

Coconut Poha is a quick and easy to make South Indian breakfast that gets done in just 15 minutes. Thengai Aval or Coconut Poha is a mild & flavourful dish made using poha (flattened rice flakes), coconut and basic tempering. This uses simple ingredients that is easily available in your kitchen.

Coconut Poha / Thengai Aval / Coconut Aval Upma is one of the easy variations to the usual aval upma. I made it just like how we make coconut rice and this is very quick and easy to fix for breakfast or even as a evening snack. Do try and enjoy!

Jump to:

• About Coconut Aval
• Coconut Poha Ingredients
• How to make Coconut Poha Step by Step
• Expert Tips
• Serving and Storage
• 📖 Recipe Card

About Coconut Aval

Coconut Poha is nothing but a simple poha upma made with flattened rice flakes, coconut, mustard seeds, red chillies, urad dal, cashews, curry leaves, hing etc. Coconut poha is easy and quick recipe that could help you when you are pressed with time.

I had thenga aval in a near by temple years back and it was so good. They served it on a friday after a special Darshan. They served it hot in a thonai and the taste still lingers. I have often heard many say any prasadam served in temples tastes divine and yes I feel the same and this thenga aval is no exception.

So that was the urge for me to try this thenga aval and now it has become a regular at home. Unlike heavily spiced breakfast dishes this is simple, light on your tummy and at the same time tastes so delicious.

I made it just like the way they served in temples as we all love it. You can sprinkle little more water to make moist coconut poha. Coconut Poha is great to serve for breakfast and as a snack. It is wholesome and filling so can be given for kids too. Do try this easy and quick coconut poha and enjoy!

Coconut Poha Ingredients

• Poha - You can choose either thick poha or thin poha as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect separated poha. If you are using thin poha be very careful while adding water as it mushes easily.
• Oil - I used coconut oil, you can use sesame oil or regular cooking oil or even groundnut oil too.
• Mustard seeds - is added while tempering let it splutter then add other ingredients.
• Urad dal - Split urad dal is added and roasted until golden brown, this adds crunch while eating.
• Red Chillies, Curry leaves - Red chillies adds heat and curry leaves adds flavour.
• Hing - adds flavour and aids in digestion.
• Cashews - Cashews are broken and fried until golden then used.
• Ghee, oil - Ghee is used for frying cashews and oil is used for tempering the spices.
• Water - Water is added to rinse poha. You can soak poha in little water if you want.
• Salt - to taste and balance the flavours.

Similar Recipes

• Indori Poha
• Aval upma
• Tamarind Poha
• Wheat rava upma
• Semiya upma

Why You'll Love This Recipe

• Gets ready in 15 minutes.
• Made with simple kitchen staples.
• Light, healthy, and easy to digest.
• Perfect for breakfast or a quick snack.
• Can be customised according to your liking easily.

How to make Coconut Poha Step by Step

1.Take 1 ¼ cups thick poha, rinse it twice. Drain water completely add salt to taste.

2.To a pan add 1 teaspoon ghee add 1 tablespoon broken cashews. Fry until golden brown, remove and set aside.

3.To the same pan add 1 tablespoon coconut oil and let it heat. Add ½ teaspoon mustard seeds, let it splutter.

4.Add ½ teaspoon split urad dal along with a small sprig of curry leaves, 3 small red chillies, a tiny pinch hing.

5.Give a quick saute.

6.Add poha.

7.Saute for a minute.

8.Cook covered for 2 minutes. If you feel it is too dry sprinkle few splashes of water and cook covered.

9.Add ¼ cup grated coconut and fried cashews.

10.Give a quick saute and switch off.

Serve coconut poha hot or warm.

Expert Tips

• Poha - I used thick poha and rinsing it itself made it soft so I did not sdoak separately.Adjust soaking time according to the poha variety. If its thin poha then take it immediately after a minute or so after soaking, else it will get mushy.
• Variation - If you prefer you can even add chopped onions after tempering. You can replace red chilies with green chilies while tempering. You can even use cumin seeds while tempering.
• Coconut - Fresh grated coconut is preferred. If you don't have you can use desiccated coconut too.
• Cashews - adds nice crunch and rich taste to the poha. You can replace it with peanuts too.
• Tempering - I have used basic tempering items we use for coconut rice. You can alter it as per your taste and preference.

Serving and Storage

Coconut Poha is best enjoyed hot or warm straight from the pan when it is soft, fluffy, and full of fresh coconut flavor. It makes a wholesome breakfast, a light lunch, or an evening snack.

If you have any more questions about this Coconut Poha do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Coconut Poha? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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