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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed Rice, Corn ( मकई )

Cuisine : Indian

Course : Snack and Starter

Poha Corn Medley

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snack and Starter recipes like Chatpati Pani Puri, Sausage Sandwich, Aloo Ki Tikki, Patra And Potato Pakoras. Or try out these recipes from Indian Cuisine like Papad ki Sabji, Lauki Ka Murabba, Apple And Onion Pickle, Chatpata Cheesy Tikka.

Poha Corn Medley Recipe Card

Poha Corn Medley
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Poha Corn Medley

  • Pressed Rice 2 cups

  • Corn 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

  • Scraped coconut 1/4 cup

  • Lemon juice 1 tablespoon

Method

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.

How to make Poha Corn Medley

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.

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