Turmeric Poha
A light and fluffy breakfast dish from Western India. Made with flattened rice, tempered with spices, and tossed with peanuts and peas, it's a quick, nutritious, and flavorful start to the day. The turmeric provides a beautiful yellow hue and anti-inflammatory benefits.
For 4 servings
Prepare the poha.
Place the poha in a colander and rinse under cool running water for about 30-40 seconds, moving it around with your fingers. The poha should be moist and soft, but not mushy. Let it drain completely.
TIPDo not soak the poha in a bowl of water, as it will absorb too much liquid and become clumpy.Make the tempering.
- Heat oil in a wide pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds and let them sizzle.
- Add the peanuts and sauté for about a minute until they are lightly golden.
- Add the curry leaves and chopped green chili. Sauté for 30 seconds until fragrant.
Sauté the onion and peas.
- Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
- Add the green peas, turmeric powder, salt, and sugar. Mix well and cook for 1-2 minutes.
TIPIf using frozen peas, you can add them directly. If using fresh, you might need an extra minute of cooking.Add the poha and mix gently.
Add the drained poha to the pan. Gently mix everything together until the poha is evenly coated with the spices and turns yellow. Be careful not to break the poha flakes.
Steam the poha.
Cover the pan with a lid and cook on low heat for 2-3 minutes. This allows the poha to absorb the flavors and become soft and fluffy.
Garnish and serve.
Turn off the heat. Sprinkle the fresh lemon juice, ground black pepper, and chopped coriander leaves over the poha. Gently fluff with a fork and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha for this recipe. Thin poha will turn mushy when rinsed.
- 2Rinse the poha just before you are ready to add it to the pan to prevent it from drying out.
- 3For extra flavor, you can add a pinch of asafoetida (hing) to the tempering.
- 4Adjust the amount of green chili to your preferred spice level.
- 5Poha is best served hot and fresh. It tends to dry out upon reheating.
- 6A sprinkle of grated fresh coconut at the end adds a lovely texture and flavor.
Frequently asked questions
Yes, Turmeric Poha is a very healthy breakfast option. It's light on the stomach, easily digestible, and low in calories. The turmeric provides anti-inflammatory benefits, and it provides a good source of carbohydrates for energy.
