Kothimeera Atukulu ~ Coriander Poha


Kids Tiffin Recipes – Kothimeera Atukulu/Fresh Coriander Poha

kids tiffin recipes
Tiffin Recipe ~ Coriander Poha – Kothimeera Atukulu

Poha aka beaten rice/flattened rice is a humble ingredient that graces many an Indian home cook’s pantry across the sub-continent. Basically it is dehusked rice that is flattened into flat light dry flakes that vary in thickness. The common Indian names given to beaten rice are poha, aval, avalakki and atukulu. It is versatile in terms of the numerous varieties one can prepare, be it savory or sweet dishes. It is much loved by mothers who look for quick kid tiffin recipes using poha. Few quick and easy poha dishes that I have blogged earlier include atukula upma and kanda pohe that make for a quick breakfast or evening snack and festival recipes like atukula payasam, atukula laddu and teepi (sweet) atukulu.

Coriander Poha or Kothimeera Atukulu (Telugu) is a simple yet flavorful dish where poha is flavored with fresh coconut and fresh coriander leaves. The flavor of coconut and fresh coriander shines through and the scent of the spices makes it special. It is an amazingly flavorful dish that you can prepare when unexpected guests drop by or can be served as fasting food during festivals. It is a winner of a recipe and do add it to your repertoire as its a change from the everyday boring upma and the likes. It is light on the stomach yet filling enough to see you through the morning hours before lunch.

Kothimeera Atukulu ~ Coriander Poha

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  beaten rice
  •   coriander leaves

 Ingredients

  •   Poha - 2 cups, (beaten rice/atukulu/aval)
  •   Turmeric powder - 1/4 tsp
  •   Salt to taste
  •   To grind to a paste:
  •   Coconut - 1/3 cup, fresh and grated
  •   Green chilis - 2
  •   Coriander leaves - 3/4 cup, fresh and chopped
  •   Lemon juice - 1 1/2 tsps
  •   Rasam powder - 1/2 tsp (homemade or store bought)
  •   Jaggery - 1 tsp, grated or sugar
  •   For poppu/tadka/tempering:
  •   Mustard seeds - 1/2 tsp
  •   Urad dal - 1 tsp
  •   Cinnamon stick - 1/2"
  •   Asafoetida - pinch (optional)
  •   Curry leaves - 1 sprig
  •   Oil - 1 1/2 tbsps

Method for making Kothimeera Atukulu ~ Coriander Poha

Wash the beaten rice and drain. Sprinkle 4 to 5 tbsps of water over the beaten rice/poha and keep aside.
Grind grated fresh coconut, fresh coriander leaves, green chilis, lemon juice, jaggery, rasam powder and salt to a paste by adding three tbsps of water.
Mix the ground coconut mixture well with washed beaten rice and keep it aside.
Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the urad dal and cinnamon stick and fry until the dal turns red. Add the curry leaves, asafoetida and turmeric powder and fry for a few seconds.
Add the beaten rice mixture and give a good toss so that the contents are combined well. Allow to cook for a mt, adjust salt, turn off flame and serve warm.

Tips

  •   Rasam powder is an optional ingredient.

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Published:

Coriander Poha is a quick, tasty dish among kids tiffin recipes. Kothimeera Atukulu as known in telugu has coconut and coriander leaves as main ingredients.
  • Ambica Srimal

    looks very interesting… gotta try !

  • Vijaylaxmi Sreeshant

    Did u use white poha or red poha?

    • Sailu | Indian Food

      White. You can use red/brown also.

  • vajra

    Hi Sailu garu..
    In terms of washing how can we make poha not completely watery. Because when I tried earlier the poha became like upma. So in simple way in what way we need to wash so that poha doesn’t turn like pasty way..

    Thank You

    • Sailu | Indian Food

      Basically wash it in a colander. The water will drain completely. Also do not use the thin flakes, use the thicker variety of poha.

  • Srinivasan Sampathkumar

    Hi Sailu.,
    Wonderful recipe. I am going to prepare this tomorrow morning. In between please tell me, can we add peanuts, chickpeas to the above mix when we do the tempering ??

    • Sailu | Indian Food

      Yes, you can add roasted peanuts and roasted cashewnuts also.

  • harika

    Never heard abt this. Very interesting….

  • Lalitha

    Sailu,
    It is a different take on the normal atukula upama that I make. Will try it soon. Meanwhile, do you have the recipe for ginger vegetables / ginger baby corn served as a part of Chinese maincourse in most restaurants? My kids love it but I haven’t yet come across a good recipe for the same.
    By the way, your red velvet cake has become a hot fav in my family.
    Regards

    Lalitha

  • Murali

    Bet you can do the same thing with oats instead of poha!

  • http://www.indianparentsforum.com/ samvaad

    Hi Sailu, I have never tried coriander poha…a new one for me.

  • sreelu

    Sailu, planning to make this for varalakshmi puja this friday, how long do I need to keep the mixed poha before I add tadhka?

    • Sailu | Indian Food

      15 mts will do. You can add more water if required but ensure you do not make it soggy

  • anonymous

    amrutham!

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