Name: Pepper aloo poha with coconut and corriander chutny recipe by Vimala Sethuraman at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 200 gms poha washed and drained; 1 medium, boiled potato (Grated); 2 tsp black pepper; 1/2 tsp Jeera (Powdered); 1/2 tsp Jeera (Powdered); 6 cashew nuts, roasted and broken in half; Curry leaf a few; Mustard seed 1 tsp; Mustard seed 1 tsp; Urad dal 2 tsp; Urad dal 2 tsp; 1 tbsp ghee and Oil for seasoning; Grated coconut 2 tbsp; Salt as per taste; A pinch of Hing; A pinch of Hing; For the chutney:; Grated coconut; fresh corriander leaves; fresh corriander leaves; 2inch length raw mango to substitute tamarind; 2inch length raw mango to substitute tamarind; Salt as per taste; Salt as per taste; A pinch of Hing; A pinch of Hing; Temper with mustard seed and oil

ABOUT Pepper aloo poha with coconut and corriander chutny RECIPE

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

Ingredients Serving: 2

200 gms poha washed and drained
1 medium, boiled potato (Grated)
2 tsp black pepper
1/2 tsp Jeera (Powdered)
1/2 tsp Jeera (Powdered)
6 cashew nuts, roasted and broken in half
Curry leaf a few
Mustard seed 1 tsp
Mustard seed 1 tsp
Urad dal 2 tsp
Urad dal 2 tsp
1 tbsp ghee and Oil for seasoning
Grated coconut 2 tbsp
Salt as per taste
A pinch of Hing
A pinch of Hing
For the chutney:
Grated coconut
fresh corriander leaves
fresh corriander leaves
2inch length raw mango to substitute tamarind
2inch length raw mango to substitute tamarind
Salt as per taste
Salt as per taste
A pinch of Hing
A pinch of Hing
Temper with mustard seed and oil

Instructions

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.
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.
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.
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.
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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