Vegetable Poha

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. 

Vegetable Poha

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.

Vegetable Poha
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...

Vegetable Poha

Summary

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  • Coursebreakfast
  • Cuisineindian
  • Yield2~3 serving s 2~3 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Flatten rice flakes (Poha/ Atukulu)
2cups
Onion - medium, finely chopped
1
Mixed vegetables (I used finely diced potato, carrot and green peas)
1 cup
Green chili
1-2
Cumin seeds
½tsp
Mustard seeds
½tsp
Roasted peanuts
2tbsp
Lemon juice
1tbsp
Red chili powder
½tsp
Turmeric
¼tsp
Salt
to taste

Steps

  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.
    Vegetable Poha

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

Vegetable Poha
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