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Coconut Poha Recipe – Thengai Aval | Easy Breakfast Recipes

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Coconut Poha Recipe

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. I also love the jaggery coconut version amma makes…sure to post it soon.I am planning to post few more quick poha recipes, so now lets get on to the recipe right away, Shall we? 🙂

Coconut Poha Recipe

Coconut Poha Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Aval – 1 cup (I used thick variety)
Coconut – 1/4 cup
Cashews – 5 broken
Ghee – 1/2 tsp
Salt – to taste

To temper:

Oil – 1.5 tsp
Mustard seeds – 1 tsp
Urad Dal / Jeera – 1/2 tsp
Hing – 1/8 tsp
Curry leaves – 1 small sprig
Green Chillies – 2 sliced thin

Method:

  1. Soak aval for 3-5mins (depends on the variety of aval you use), Set aside. In a pan heat ghee and roast the cashews until golden brown, set aside. In the same pan heat oil – add the items listed under ‘to temper’ let it splutter.Coconut Poha Recipe - Step1
  2. Then drain water from aval and add it to the tempered items,add required salt. Give a quick stir then add coconut and mix well.Finally add in cahsews and switch Coconut Poha Recipe - Step2

Serve hot with coconut chutney or any chutney of your choice!
Coconut Poha Recipe

My Notes:

  • Adjust soaking time according to the poha variety.If its thin poha then take it immediately after a min or so after soaking, else it will get mushy.
  • If you prefer you can even add chopped onions after tempering.
  • You can replace green chillies with red chillies while tempering.For a variation you can even use jeera while tempering.

Coconut Poha Recipe

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