Cucumber coconut poha is one of the quickest breakfast snacks. It’s made by combining poha, grated cucumber, coconut, and carrot. It’s mildly spiced and needs minimal cooking. The freshness of cucumber and coconut, and the crunch of peanuts and cashew nuts, take it to the next level.
The recipe is very simple and easy.
Ingredients for cucumber-coconut poha (2 to 3 servings)
2 cups thick poha (flattened rice)
1 cup tender grated cucumber
3/4 cup grated fresh coconut
½ cup grated carrot
½ cup peanuts
6 to 8 cashew nuts
2 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
7 to 8 curry leaves
1 tsp grated ginger
2 finely chopped green chilies
1 pinch asafetida
½ tsp pepper powder
1 tsp sugar
Salt according to taste
Lime juice, as required
Fresh coriander leaves, for garnishing
Procedure to make cucumber-coconut poha
- Take poha in a large bowl. wash the poha and drain the water. Repeat this process.
- Now transfer the poha to a strainer and let all the water drain out.
- Grate the cucumber; don’t squeeze it.
- Now transfer the poha to a bowl. Add grated cucumber, grated carrot, and grated coconut, and mix well.
- Now heat oil in a heavy-bottom wok. Add mustard seeds; as the seeds splutter, add urad dal and chana dal, and roast until golden.
- Now add peanuts and roast. Once the peanuts are roasted, add the cashews and roast until golden (reserve a few peanuts and cashews for garnishing).
- Now add curry leaves, grated ginger, green chilies, and asafetida. Sauté for a few seconds.
- Now add the poha-cucumber mixture. Sprinkle salt, pepper powder, and sugar, and mix well. Cover and cook for 3 to 4 minutes. Switch off the flame, squeeze in lime juice, and mix.
- Transfer poha to a serving bowl. Garnish with fresh coriander leaves, roasted peanuts, and cashew nuts.
