Authentic Poha Recipe- Tangy Tamarind & Coconut South Indian Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Tangy Tamarind & Coconut South Indian Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a tangy, flavorful Poha that’s a little different from the usual. This isn’t your everyday Kanda Poha; it’s a South Indian delight bursting with tamarind, coconut, and a special spice blend. I first tasted this at a friend’s place during a festival, and I knew I had to recreate it at home. It’s surprisingly easy to make, and the explosion of flavors is just incredible.

Why You’ll Love This Recipe

This Poha recipe is a fantastic change of pace. It’s a wonderful balance of sweet, sour, and spicy. Plus, it’s ready in under 30 minutes! It’s perfect for a quick weeknight dinner, a festive breakfast, or even a satisfying snack. If you’re looking to expand your Poha horizons, this is the recipe for you.

Ingredients

Here’s what you’ll need to make this delicious Poha:

• 2 tbsp tamarind pulp
• 1 tbsp jaggery
• 1 tbsp puliyogare masala
• 1 tsp salt
• 1 cup water (240ml)
• 1.25 cup thick poha (beaten rice) – about 150g
• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 dried red chilli
• 1 green chilli, slit
• Few curry leaves
• 0.5 cup grated coconut – about 50g

Ingredient Notes

Let’s talk about a few key ingredients that make this Poha special:

• Tamarind: This is what gives the Poha its signature tang! I prefer using tamarind pulp for convenience, but you can also use a block of tamarind and soak it in warm water before extracting the pulp.
• Puliyogare Masala: This is a South Indian spice blend that adds a complex, savory flavor. You can find it at most Indian grocery stores, or online. It’s a game-changer!
• Thick Poha: This is different from the flattened rice you might be used to. It’s thicker and holds its shape better, giving the Poha a lovely texture. If you can’t find thick poha, you can use regular poha, but be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the tamarind pulp, jaggery, puliyogare masala, salt, and water. Give it a good mix until the jaggery is completely dissolved. This is your tangy base, so make sure everything is well combined.
2. Now, grind the thick poha in a blender to a coarse powder. Don’t make it too fine – you want some texture. Add the powdered poha to the tamarind mixture and mix well. Let it soak for about 10 minutes. This allows the poha to absorb all those wonderful flavors.
3. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the chana dal and urad dal and sauté until they turn golden brown.
4. Add the dried red chilli, green chilli, and curry leaves to the pan. Sauté for another minute until fragrant. The aroma at this stage is amazing!
5. Pour in the soaked poha mixture and add the grated coconut. Mix everything thoroughly to combine.
6. Cover the pan and cook on low heat for about 5 minutes, or until the poha softens and the flavors meld together. Give it a stir occasionally to prevent sticking.
7. Finally, garnish with extra grated coconut and serve warm.

Expert Tips

• Don’t skip the soaking step! It’s crucial for getting the right texture.
• Adjust the amount of green chilli to your spice preference.
• If the Poha seems too dry, add a splash of water while cooking.

Variations

• Vegan Adaptation: Make sure your puliyogare masala doesn’t contain any dairy products. Most brands are vegan-friendly, but it’s always good to check.
• Spice Level: My family loves a good kick, so I usually add two green chillies. Feel free to adjust the quantity to your liking.
• Festival Adaptations: This Poha is often served during South Indian festivals like Gudi Padwa and Ugadi. It’s considered an auspicious dish! My grandmother always made a huge batch for these occasions.

Serving Suggestions

This Poha is delicious on its own, but it also pairs well with a side of yogurt or a simple vegetable curry. It’s also fantastic with a cup of hot filter coffee – a classic South Indian combination!

Storage Instructions

Leftover Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

What is the best type of Poha to use for this recipe?

Thick poha is ideal, but regular poha can be used in a pinch. Just be careful not to overcook it.

Can I make the tamarind mixture ahead of time?

Yes, absolutely! You can make the tamarind mixture a day or two in advance and store it in the refrigerator.

What is Puliyogare Masala and where can I find it?

It’s a South Indian spice blend that adds a unique flavor. You can find it at Indian grocery stores or online.

How can I adjust the tanginess of the Poha?

Add more or less tamarind pulp to adjust the tanginess to your liking.

Can this Poha be made without jaggery?

You can substitute the jaggery with sugar, but jaggery adds a lovely depth of flavor that sugar doesn’t quite match.

Enjoy making this delicious and authentic Poha! Let me know how it turns out in the comments below. Happy cooking!