Black kavuni rice poha with loaded vegetables

Black Kavuni Poha With Loaded Vegetables

Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.

Here is a healthy breakfast idea for red rice poha made with loaded vegetables. If planning to make for breakfast, get all the veggies prepped the previous night itself so the dish can be put together in less than 20 minutes in the morning. I unchangingly make a huge portion so I pack the same for lunch too.

Here are the things you can buy for making this recipe
Black Kavuni Rice Aval/Poha Rice Flakes https://amzn.to/3RPEgWt
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Microplane Grater https://amzn.to/3Iell3C
Carote Knife https://amzn.to/3IWGrnd

VIDEO – Woebegone Kavuni Rice Poha With Loaded Vegetables | Healthy Woebegone Aval Rice Flakes With Vegetables | Healthy Breakfast Recipe

Black Kavuni Rice Poha With Loaded Vegetables

Author: Suguna Vinodh
Total Time: 40m
Yield: 4 servings

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Description

Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.

Ingredients

2 cups whole grain poha
2 tablespoon coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 zestless red chillies
1 inch ginger, finely chopped
1 sprig curry leaves, finely chopped
1/4 cup onions, chopped
4 untried chillies, finely chopped
1 tomato, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
2 cups mixed vegetables
1.5 teaspoon salt
1/4 cup sprouts
1/4 cup fresh shredded coconut
1/2 teaspoon sugar
1 lime juiced
1/4 cup roasted peanuts
3 sprigs coriander leaves finely chopped

Instructions

Soak the kavuni whole grain red rice poha for two minutes. Any red rice poha can be used for this recipe. Without two minutes, phlebotomize the poha in a colander and set it aside. Let it sit on the counter for 10 minutes. The poha will wilt swollen and soft without that time. Sometimes the poha may be still a little nonflexible to the touch without 10 minutes. In that case, wash the poha then transiently for a few seconds and set it whispered to phlebotomize on a colander. The poha will swizzle the moisture and will wilt soft without setting whispered for a few minutes. The poha is ready.

Add oil to a pan. I have used coconut oil today but you can use any oil of your choice. Its fine. When the oil is hot, add the mustard seeds, cumin seeds, couple of zestless red chillies, finely chopped ginger, and finely chopped curry leaves. Saute for a few seconds. Let the mustard seeds rustle and the curry leaves well-done up.

Add the chopped onions to the pan and saute for a couple of minutes for the onions to wilt soft. Add the finely chopped untried chillies to the pan. Adjust the chillies acoording to your taste. Add a chopped tomato, little turmeric powder and asafoetida. Saute everything for a couple of increasingly minutes on medium flame.

At this stage add well-nigh 2 cups of chopped vegetables. Make sure to chop the vegetables of the same size so they all melt evenly. I have used carrots, beans, untried peas, sweet corn and potatoes. I like to use a lot of potatoes as they taste succulent in poha. You can mix and match the vegetables equal to what you have in your fridge. Add salt to the vegetables and mix everything well to combine. Cover the pan with a lid and let it melt on a low flame for well-nigh 5-7 minutes. The veggies should be cooked and soft without well-nigh 7 minutes. Keep sauteing once in a while to stave scorching at the bottom.

At this stage add well-nigh a quarter cup of sprouts. I have used moth sprouts but untried gram or horse gram sprouts will work too. Add some fresh shredded coconut for that richness when you take a bite. Add little sugar to wastefulness the taste. Mix everything well to combine. At this stage add our prepared poha and mix well to combine. Melt for a couple of minutes so the poha warms up. If you finger that the poha is very dry at this stage, you can sprinkle little water and melt for a couple of minutes.

Add juice of lime to the pan. The lime juice freshens everything up and brightens the dish. Add in the roasted peanuts and a generous sprinkling of coriander leaves. Mix well to combine. Our woebegone kavuni rice poha is now ready.