Vegetable Poha - Indian Breakfast
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Poha
Place 1 cup of Poha (flattened rice) into a bowl. Add water and let it soak for until it becomes fluffy. Once fluffy, drain all the water completely.
Prepare the Tempering
Heat 2 tablespoons of Idhayam Mantra Groundnut Oil in a pan. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 1/4 teaspoon of asafoetida (hing).
Sauté Peanuts and Onions
Add 2 teaspoons of raw peanuts to the pan and for about . Next, add 1 finely chopped onion and until the onions turn translucent.
Add Curry Leaves and Green Chillies
Add a few curry leaves and 2 chopped green chillies to the pan. Continue to for another minute.
Cook Vegetables
Add the chopped vegetables: green peas, 1 chopped carrot, 1 chopped potato, and 6 chopped beans. Add a little water, cover the pan with a lid, and let the vegetables cook for a few minutes until tender.
Season and Mix Poha
Once the vegetables are cooked, add 1/4 teaspoon of turmeric powder and salt to taste. Add the soaked and drained Poha to the pan. Mix everything well until the Poha is evenly coated with the spices and vegetables. Remove the pan from the flame.
Final Touches and Serve
Squeeze 1 tablespoon of lemon juice over the Poha. Garnish with fresh coriander leaves and mix gently. The Vegetable Poha is now ready to serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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