Tangy Curry Leaf Poha Bowl Recipe

About this recipe

Tangy Curry Leaf Poha Bowl is a delightful Indian breakfast dish that brings together the nutty flavors of flattened rice (poha), the refreshing tang of lemon, and the earthy aroma of curry leaves. This comforting yet light meal is perfectly balanced with a medley of spices like mustard seeds and green chilies, delivering medium heat to suit a variety of palates. Peanuts add a satisfying crunch, while fresh coriander leaves brighten the dish with their herbaceous touch. Ideal for a family breakfast, this quick and nutritious recipe is fiber-rich, low in calories, and keeps you energized throughout the morning.

Ingredients

• 250g Swad White Aval 250g
• 200 ml Mustard Oil
• 100 g Curry Leaves
• 500 g Onion
• 65G Tong Garden Garlic Peanuts - (65g)
• 100 g Lemon
• 250 g Carrot
• 100 g Coriander Leaves
• 50G Green Chilies
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash the flattened rice (poha) in a colander under running water for 1-2 minutes until softened. Drain completely and set aside.
2. 2. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and green chilies. Sauté for 30 seconds until aromatic.
3. 3. Add the chopped onion to the pan and sauté until translucent, about 3-4 minutes. Stir in the turmeric powder.
4. 4. Add the grated carrot and peanuts to the pan. Cook for 2-3 minutes, stirring occasionally.
5. 5. Gently fold in the softened poha, ensuring it mixes well with the spices and vegetables. Cook for another 2-3 minutes, stirring gently to prevent clumping.
6. 6. Turn off the heat and squeeze lemon juice over the poha. Mix well to distribute the tangy flavor.
7. 7. Garnish with fresh coriander leaves and serve warm.