Vegetable Poha – Summer Special
A summer special, vegetable aval (poha) upma, has your favourite vegetables sautéed along with poha and a healthy dose of raw veggies to top it. A filling breakfast that doesn’t weigh you down!
Servings Prep Time
2servings 20minutes
Cook Time Passive Time
10minutes 20minutes
Servings Prep Time
2servings 20minutes
Cook Time Passive Time
10minutes 20minutes
Ingredients
Instructions
  1. Wash the poha in water 2-3 times. Drain water and keep aside covered for 15-20 minutes.
  2. Meanwhile, finely chop the onion. Peel and finely dice the potato. Finely dice the bell peppers. Dice the cucumber (no need to peel).
  3. Mix 1/2 tsp salt, lemon juice, grated coconut and half the grated carrot to the poha. Toss gently and keep aside.
  4. In a heavy bottomed pan, heat the oil. Add the asafoetida, mustard seeds. Once the seeds pop, add the green chillies broken into two. Stir for a few seconds.
  5. Add all the finely chopped vegetables, half the grated carrot, 1/2 tsp salt and stir well to combine. Cover and cook for 7-8 minutes, until the potatoes are cooked.
  6. Add the poha mixture to this. Toss well until everything is combined. Switch off the flame.
  7. Add the remaining grated carrot, diced cucumber, toss gently and serve immediately with wedges of lemon.