Poha Corn Medley Recipe - Nutritious snack of pressed rice cooked with corn kernels and served garnished with scraped coconut and coriander leaves.

This is an exclusive website recipe.

Main Ingredients : Pressed rice (poha), Corn kernels

Cuisine : Maharashtrian

Course : Snack

Poha Corn Medley

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Poha Corn Medley Recipe - how to make Poha Corn Medley


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Pressed rice (poha) 2 cups

  • Corn kernels 3/4 cup

  • Onion 1 large size

  • Green chillies 2

  • Curry leaves 6-8

  • Fresh coriander leaves a few sprigs

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Coconut,scraped 1/4 cup

  • Lemon juice 1 tablespoon


Step 1

Clean and wash poha in a colander under running water for two minutes. Drain and keep aside for ten to fifteen minutes. Wash and cook corn in sufficient boiling water for four to five minutes. Drain, refresh and set aside.

Step 2

Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Wash and pat dry curry leaves. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add mustard seeds and curry leaves and allow to splutter.

Step 3

Add chopped onion and sauté on medium heat for two to three minutes or till light pink. Add chopped green chillies and sauté for half a minute. Add turmeric powder, sugar, salt and cooked corn and continue to sauté for another half a minute.

Step 4

Add poha, half the scraped coconut and lemon juice and toss to mix well. Cover and cook on low heat for three to four minutes. Serve garnished with the remaining coconut and coriander leaves.