Poha chutney or flattened rice mixed with coconut and spices is a simple dish/snack prepared with flattened rice and savory coconut chutney. When both mixed together to combine well, it makes an utterly delicious comforting & tasty snack!For those who are new to flattened rice lick here
This is a very popular recipe made in the south kanara region and is often served along side Upma/upittu. In my household we made this for breakfast or for a evening snack. My mom used to make this so very often and she used to prepare in 2 variations. One with fried red chillies which will make the poha chutney masala look red and the other with fresh green chillies which makes the chutney light creamish color with green chilli traces, which indeed is so delish!
Method:
2 cups thin flattened rice
For the masala or chutney:
4 to 5 green chillies or fried red chillies about 4 to 5(add more or less as per your desired spice level)
¾ cup freshly shredded coconut
¼ tsp mustard seeds
½ tsp cumin seeds or jeera
1 tbsp coriander seeds or dhania
3 Curry leaves or kadi patta
1 tsp Oil
Salt to taste
¼ to ½ cup Jaggery or brown sugar (I chop them roughly which makes it easier to work with) Jaggery is preferred and I like mine poha chutney sweet & spicy so suit it to taste your taste buds.
For tadka: (optional)
1 tsp oil
¼ tsp mustard seeds
3 to 4 curry leaves or kadi patta
Method:
1. First of all heat a small tadka pan add oil, when heated through add mustard seeds when they start to crackle, add cumin seeds followed by coriander seeds , curry leaves and fry till you feel the aromas.
2. In a blender or if using a mortar and pestle take the above fried ingredients, coconut, salt, jaggery, green chillies/red chillies and crush to a dry coarse paste. Do not add water at all. If you own a food processor good for you & it works great to make this.
3. In a wide bowl add the chutney and add poha little by little and use your hands to do the mixing job. Mix thoroughly and if you think it’s more spicy or sweet add a little poha and mix again.
(This is optional)
4. Heat oil in a tadka pan when hot add mustard seeds, when they begin to crackle add curry leaves. Pour this on the mixed poha. If you don’t add the tadka it won’t affect the taste. I don’t follow this step but some people give a final tempering which is fine.
P.S: We served this along with finely chopped onions, tastes really good.
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