Coconut Poha (Thengai Aval), Brown Karamani Sundal ~ Navratri Special Dishes

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The last three days of Navratri is dedicated to Goddess Saraswati. The neivedhyam offered has to be of white colour. It can be dishes with coconut, curds and payasam. I decided to make with Poha with coconut. Though I had already posted this recipe, I decided to make it again. The sundal offered was made with brown karamai with lentils and nuts added. 
Our family friends invited us for the Gollu at their home. I took the kids along to show them the Gollu is arranged. They were so excited and even practiced what to sing when they go there. They have surely grown up from the last time they saw. I remembered my childhood, when we lived in a colony. It used to be such a grand time during Navrati season. We get visit so many homes on daily basis and it was really so much fun. I was feeling sad that it’s just about one or two occasions for us to visit these days.
Coconut Poha, Karamani Sundal and Appam ~ Navratri Neivedyam
The Gollu was so beautifully done and the kids were so taken in by the whole arrangement. Aunty had really done a wonderful job and was going on encouraging the boys sit and check them out in detail. They were so silent and everybody assumed that they were very quite. If only they knew!
Anyway they were so excited with the toys and chips aunty gave them. She surely knew how to get them interested. I am sure next time they won’t say no.

The Coconut Poha surely makes a quick snack or tiffin item.


Coconut Poha

Ingredients Needed:

Thick Poha / Aval – 1 cup
Fresh Coconut, grated – 1/2 cup

For seasoning:

Oil – 1 tsp
Roasted ground nuts – 1 tsp
Cashew nuts – 5
Chana dal -1 tsp
Mustard Seeds, Urad dal – 1/2 tsp
Hing a pinch
Salt to taste
Curry leaves
Green Chilies – 4 long

How to make the Coconut Poha

Wash and soak the poha for 5 -7 mins. Drain and keep it aside.

Grate the coconut and keep it ready

Heat a non stick pan with oil, sputter mustard, urad dal, curry leaves, chopped green chilies, roasted nuts. Saute for couple of minutes. Add hing

Then add the grated coconut and salt. Saute well.

Finally add the drained poha and combine everything well.

Brown Karamani Sundal
Soak the karamani overnight and pressure cook till done.
Heat a pan with oil, saute with curry leaves, channa dal, mustard and Urad dal. Add green chiles. Finally add the cooked karamani. Adjust spice and simmer for few minutes.

Coconut Poha (Thengai Aval), Brown Karamani Sundal ~ Navratri Special Dishes

Occasion Navaratri
Dish Type Upma Varieties
Author Srivalli
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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