Tangy Coconut Veg Stew Poha Recipe

About this recipe

Tangy Coconut Veg Stew Poha is a delightful breakfast dish that combines the light and fluffy texture of poha (flattened rice) with a creamy coconut-based vegetable stew. Infused with mild tanginess from tamarind and balanced spices, this recipe is perfect for busy professionals seeking a hearty, homemade meal to start their day. The medley of vegetables provides a nutrient-rich base, while tempering with mustard seeds and curry leaves adds an aromatic flair. This meal strikes the perfect balance between taste and nutrition, with a comforting and satisfying flavor profile that makes it an ideal choice for body maintenance and moderate activity levels.

Ingredients

• 500 g Poha
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Tamarind Paste
• 250 g Carrot
• 250 g French Beans
• 500 g Tomato - Hybrid
• 500 g Onion
• 100G Oleo
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the poha under cold water for 1-2 minutes until softened, drain and set aside.
2. 2. Heat vegetable oil in a pan on medium heat. Add mustard seeds and let them splutter, then add curry leaves and sauté for 30 seconds.
3. 3. Add the chopped onion and green chilies to the pan, sauté until the onions are translucent.
4. 4. Stir in the diced carrot, chopped green beans, and tomato. Cook for 5 minutes, stirring occasionally.
5. 5. Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
6. 6. Pour in the coconut milk and tamarind paste, stir to combine. Simmer for 5 minutes until the vegetables are tender and the stew thickens slightly.
7. 7. Add the softened poha to the pan and gently fold it into the stew, ensuring it is evenly coated. Cook for 2-3 minutes.
8. 8. Garnish with fresh coriander and serve warm.