Tangy Hyderabadi Veggie Poha Recipe

About this recipe

Tangy Hyderabadi Veggie Poha is a delightful breakfast dish that combines the comforting flavors of flattened rice with the zest of lime and a blend of aromatic Indian spices. Packed with the goodness of fresh vegetables like tomatoes, peas, and carrots, this dish is light yet satisfying. Perfectly suited for a family breakfast, it delivers a balanced meal that is both nutritious and flavorful. The medium spice level ensures it appeals to everyone, while the addition of peanuts and fresh coriander gives it a vibrant texture and taste. Whether you’re looking for a hearty start to the day or a light snack, this recipe is an excellent choice for weight-conscious individuals seeking delicious, wholesome meals.

Ingredients

• 500 g Poha
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• - Green Peas
• 500g Good Life Raw Peanuts 500 G
• 250 ml Lemon Juice Concentrate
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the poha in cold water for 1-2 minutes, ensuring it absorbs some moisture but remains firm. Set it aside to drain completely.
2. 2. Heat oil in a large pan over medium heat. Add mustard seeds and curry leaves, letting them crackle for 30 seconds.
3. 3. Add the chopped onion to the pan and sauté until translucent, around 2-3 minutes.
4. 4. Stir in the tomatoes, carrot, peas, and green chilies. Cook for 5 minutes until the vegetables are softened.
5. 5. Add turmeric powder, red chili powder, and salt. Mix well to coat the vegetables in spices.
6. 6. Gently fold the poha into the vegetable mixture, ensuring all ingredients are evenly combined. Cook over low heat for 3-5 minutes.
7. 7. Toss in the peanuts and drizzle lime juice over the poha. Mix gently and cook for another minute.
8. 8. Garnish with fresh coriander leaves and serve warm.