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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast Byadgi chillies, coriander seeds, and jeera until fragrant, then grind them coarsely.
Add jaggery powder and salt to the ground mixture, and pulse again until combined.
Mix the chutney powder with grated coconut until well combined.
Prepare a hot tempering of coconut oil, mustard seeds, curry leaves, and green chilli until the seeds crackle, then add it to the coconut mixture.
Add thin poha to the mixture and gently toss until evenly coated.
Heat coconut oil and add mustard seeds, curry leaves, and green chillies until the seeds pop.
Add boiled white chickpeas, a little water, and salt, and simmer until the chickpeas are heated through.
Add grated coconut and hing water, mix well, and cook briefly until flavors meld.
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You can substitute Byadgi chillies with any mild red chillies if unavailable.
Can I use desiccated coconut instead of fresh grated coconut?
Yes, but fresh grated coconut will provide a better texture and flavor.
What can I use instead of Byadgi chillies?
You can use any mild red chillies as a substitute.
How do I know when the tempering is ready?
The tempering is ready when the mustard seeds start to crackle and the curry leaves become aromatic.
Can I prepare the chutney powder in advance?
Yes, you can prepare the chutney powder in advance and store it in an airtight container for up to a week.
Is there a substitute for hing?
If you don't have hing, you can omit it, but it adds a unique flavor to the dish.
