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Poha Coconut Upma

8 Nov

Atukulu Kobbari Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Shallot is sliced and fried in oil along with whole spices and scraped coconut. Once the vegetables are cooked, poha is added. The poha coconut upma is finished with lemon juice. Serve poha coconut upma immediately.
Makes: around 2 Servings of Poha Coconut Upma.


Thick Poha 3/4 Cup
Scraped Fresh or Frozen Coconut 1/4 Cup Packed
Green Chiles 1 – 2
Shallots 2
Lemon Juice 1 Tbsp
Cashews 5 (optional)
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove ends, peel and slice the shallots.
Remove stems, wash and slice the green chiles.
Roughly chop the cashews (if using) and keep aside.
Wash and tear the curry leaves.

Wash the poha under warm water for few seconds.
Strain the poha and keep aside for around 5 – 10 minutes for poha to absorb the water and puff up a little.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cashews and green chiles.
Fry briefly, add sliced shallots.
Fry briefly, add coconut and salt.
Stir in soaked poha and carefully mix and remove from heat and stir in lemon juice.
Serve poha coconut upma immediately.
Notes: Make sure not to over soak the poha.

Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread and let it dry for few extra minutes.
Variations: If using grated coconut, pulse the coconut couple of times before using. Check other recipes with poha here.
Other Names: Poha Coconut Upma, Atukulu Kobbari Upma.