Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty.
Here, we show you how to make a tangy Tomato Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Tomato Poha has a homely yet snazzy taste.
It is a totally no-fuss recipe and you can make it on any busy day. A little bit of milk is added at the end of preparation, to keep the poha moist and soft.
Preparation Time: Cooking Time: Total Time: Makes 4 servings
3/4 cup finely chopped tomatoes
2 cups thick beaten rice (jada poha)
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
1 1/2 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1 tsp sugar
salt to taste
1 tbsp milk
- Heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for a few seconds.
- Add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
- Add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water.
- Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Switch off the flame, add the milk and mix well.
- Serve hot.
|Value per serving||% Daily Values|
|Vitamin A||279.9 mcg||6%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0 mg||0%|
|Vitamin B3 (Niacin)||1.3 mg||11%|
|Vitamin C||11 mg||28%|
|Vitamin E||0 mg||0%|
|Folic Acid (Vitamin B9)||10.1 mcg||5%|