Vegetable poha can be best described by this one question. Have you ever wondered if there is a dish that you can have as a snack, for dinner or for breakfast ? Look no further than this poha. There are many ways of preparing poha, each one specific to the region it is prepared in. While here in Tamil Nadu, we call it Aval upma, Northern parts of India refer to it as Poha. It is especially popular in Maharashtrian and Gujarati cuisine.
As mentioned earlier, the most popular forms of poha look very different from the one I have made today. They have a signature bright yellow colour, and are dotted with peanuts and curry leaves. But here I have used red poha instead of the normal white one. And also, while traditionally it is not made with a lot of vegetables, poha is very versatile. Hence, we can add as much vegetables as we like. To make this vegetable poha, I have used carrots, cabbage, peas, onion and capsicum. The addition of potato is optional too. However, I like to add potatoes as it is a very well liked vegetable and can mask any animosity towards any of the other vegetables.
Vegetable poha can be served for breakfast, dinner or as a snack. It can be prepared in very less time. Hence, poha is ideal as a lunch box food too. We don’t necessarily need any side dish for poha. Especially if you are using peanuts, and chickpeas, it makes for a great snack. However, if (like me) you have not used those, and are making it for dinner, it can be served with a cup of curd. For a more elaborate meal, poha can also be served with dal or kadi (mor kuzhambu).
- 1 Cup Red Thin Poha Aval in Tamil, Flattened rice in English
- 1/4 tsp Turmeric powder
- 1 tsp Jeera Cumin seeds in English
- 1 inch Ginger Finely chopped
- 2 Green chilly Slit vertically
- Curry leaves Handful
- 1 Large Onion Finely chopped
- 1/2 Cup Green Peas
- 1 Carrot Finely chopped
- 1/4 Cup Cabbage Finely chopped
- 1 Capsicum
- 2 Medium sized Potato Boiled, peeled and diced
- Salt To taste
- 1 tsp Lemon Juice
- 2 tsp Oil
- Wash the poha well, and drain the water completely. Mix poha with salt and turmeric powder and keep it aside for 10-15 minutes.
- Heat oil in a kadai. Add jeera and allow it to splutter.
- Once jeera starts spluttering, add ginger, green chillies and curry leaves. Saute for a minute.
- Add the onions and saute till the onions turn translucent.
- Now add carrot, cabbage, green peas and capsicum. Sprinkle a little water over it and cover and cook till the vegetables are cooked. This may take around 8-10 minutes.
- Add the required amount of salt.
- Add the boiled potatoes and mix well.
- Now add the poha. Mix well. Keep it covered for 2 minutes and switch off the stove.
- Vegetable poha is ready for serving. Just before serving add in 1 tsp lemon juice, and mix it in well. Garnish with coriander leaves and serve hot.
- If you like a crunchy texture, you can add roasted peanuts after adding jeera.
- You can also add boiled chickpeas, finely chopped beans, boiled sweet corn etc.,