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For today’s “Cooking from Valli’s blog” theme, I decided to make this super quick and healthy breakfast/ lunch dish, “Vegetable Poha“. Valli used the thin poha and was able to finish her dish in 10 minutes, but I had only the thick variety on hand and mine took about 15-18 minutes. 

For my usual poha I use onions and/or potatoes and/or tomatoes, I’ve never added mixed vegetables and so this was a delicious variation to my regular version. Chopping the veggies really small and keeping the size even makes all the difference in cooking them quickly and evenly. 

One trick I learnt from one of my Gujarati friend is to season the drained poha with salt and chili powder (she also adds sugar), giving the dish a lot more flavor since the poha also gets its share of spiciness.

Print Recipe
Vegetable Poha Yum
Vegetable Poha
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups rice Flatten flakes (Poha/ Atukulu)
  • 1 Onion - medium, finely chopped
  • 1 cup Mixed vegetables (I used finely diced potato, carrot and green peas)
  • 1 - 2 Green chili
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 2 tbsp peanuts Roasted
  • 1 tbsp Lemon juice
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • to taste Salt
Course breakfast
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups rice Flatten flakes (Poha/ Atukulu)
  • 1 Onion - medium, finely chopped
  • 1 cup Mixed vegetables (I used finely diced potato, carrot and green peas)
  • 1 - 2 Green chili
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 2 tbsp peanuts Roasted
  • 1 tbsp Lemon juice
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • to taste Salt
Vegetable Poha
Instructions
  1. Heat 2tsp oil in a large saute pan; add cumin and mustard seeds and once the seeds start to splutter, add onions and green chili, saute until onions turn translucent, about 4-5 minutes.
  2. Next add mixed vegetables and turmeric, cover and cook until the veggies are tender, about 8-10 minutes.
  3. While the veggies are cooking, soak poha in a big bowl of water for about 1-2 minutes. Drain water  and squeeze out all the extra water and put it in a medium bowl. Season with salt and red chili powder. Set aside until ready to use.
  4. Once the veggies are tender, season with salt and add the poha. Mix well; cover and cook for 2-3 minutes.
  5. Add the lemon juice and mix well. Remove from heat and serve hot immediately.
    Add the lemon juice and mix well. Remove from heat and serve hot immediately.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 19.

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9 thoughts on “Vegetable Poha”

  1. Wow your bowl looks so colourful Pavani..yes I too add the spice to the poha at times..one has so much variation to do right..

  2. this looks simply superb and traditionally they are made with thick variety of poha. The best way to soften it is by adding the lemon juice towards the end and covering the pot and letting it steam for 2-3 min. They taste best when served immediately after lifting the lid., I am so hungry looking at the dish now

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