Poha Chutney | Phova Chatni | Avalakki Chatni | Konkani Recipe | Instant Recipe | Cook and Eat
Ingredients
- 200g (2 cups) Flattened rice ultra thin
- 200g (1 cup) Grated coconut
- 25g (2 tsp) Sambar powder (we have used MTR sambar powder)
- 12g (1 tsp) Coriander powder (Dhaniya powder)
- 25g (2 tsp) Sugar
- 3 pieces Kashmiri red chili for seasoning
- 7-8 leaflets Curry Leaves for seasoning
- 12g (1 tsp) Mustard Seeds for seasoning
- 3 tsp Cooking Oil for seasoning
- Salt as per taste
Instructions
- Take a mixing bowl and put 200g (1 cup) of grated coconut in it.
- Add 2 tsp sugar to it.
- Now add 2 tsp sambar powder and 1 tsp dhaniya powder. We have used MTR sambar powder here.
- Add salt as per taste
- Now mix all the ingredients and keep it aside
For seasoning
- Add 2-3 tsp cooking oil in a small vessel. Add 1 tsp mustard seeds and let it splutter.
- Take 3 kashmiri red chili and cut it into small pieces and add it to the vessel
- Once you start getting aroma of red chilies then put 6-7 currry leaves and stir it a little. The whole seasoning process will take approximately 1 minute.
- Now add seasoned mixture to the coconut mixture prepared earlier.
- Mix the contents well with a spoon or spatula.
- Now add 200g (2 cups) of ultra thin flattened rice (Poha) to the mixture.
- Mix it gently till all white coloured poha get reddish orange colour. Poha is very delicate, so mix it gently with hands to avoid breaking.
- There you go, instant Poha Chutney is ready to eat.
Notes
Tips and suggestions:
- Use ultra thin poha to get better results.
- While mixing be gentle and see that poha doesn't break.
- If you are fond of onion, you can add a little finely chopped onion to the mixture just before adding poha.
- Do not add water to the mixture.
- You can prepare the mixture in advance and refrigerate it and can be store upto 3-4 days. Just add poha at last minute and serve.