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- 1 cup red poha (flattened red rice)
- 1/2 tsp mustard seeds (sarson)
- 1/2 tsp cumin seeds (jeera)
- 1 sprig curry leaves
- 1 medium potato diced small
- 8-10 cloves of garlic finely chopped
- 1″ piece of ginger chopped
- 1-2 chopped green chillies
- 1 medium onion chopped
- 1 medium tomato chopped
- 1/4 cup chopped carrots
- 1/4 cup green peas
- 1 tsp salt or to taste
- 1/2 tsp Kashmiri red chilli powder
- 1 tsp cumin powder (jeera)
- 1 tsp coriander powder (dhania)
- 1 tsp amchoor (dry mango) powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- 1 tsp sambhar masala powder (optional)
- 2 tbsp chopped coriander leaves
- Juice of 1 lemon
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To begin, wash the red poha well until it begins to soften. Allow it to drain completely.
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Heat 3 tbsp of oil in a pan. Add in the chopped potatoes. Saute until they are cooked and colorize a bit. Remove and keep aside.
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Add in mustard seeds and cumin seeds. Allow them to crackle. Add in the curry leaves.
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Next, add the chopped garlic, ginger, and green chillies. Saute for a minute.
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Add half of the chopped onions and cook until translucent.
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Add in the potatoes and vegetables. Cook until a bit tender.
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Next, add the dry masalas – salt, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Mix.
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Now add the moistened poha and mix well.
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Add in the remaining onions and tomatoes. Mix. I prefer adding the tomatoes now or they turn mushy. Cover with a lid and cook on low heat for 2-3 minutes.
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Finally, add the sambhar masala powder, coriander leaves, and lemon juice. Mix.
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The Nut-Free Red Rice Poha is ready to serve. Garnish with chopped coriander leaves and serve hot.
- Drain the red rice well before cooking or the poha will turn mushy.
- My kitchen is a nut-free kitchen. You can add the fried peanuts wehn you add the fried potatoes while cooking.
- I prefer adding sambhar masala powder for added flavor. Feel free to skip it.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
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