CABBAGE AND CARROT POHA RECIPE
Cabbage and Carrot Poha is a quick and nutritious dish made with flattened rice flakes (poha) along with cabbage, carrots, and a blend of spices. Here’s a short description of the recipe:
Cabbage and Carrot Poha starts by rinsing the flattened rice flakes in water to soften them. Meanwhile, cabbage and carrots are finely chopped or grated. In a pan, oil is heated, and mustard seeds, cumin seeds, and curry leaves are sautéed until they release their aroma. Then, chopped onions are added and cooked until they turn translucent. Next, the grated carrots and shredded cabbage are added to the pan and cooked until they become tender. The softened poha is added to the pan along with turmeric powder, salt, and a squeeze of lemon juice for a tangy flavor. Everything is gently mixed together and cooked for a few minutes until the flavors blend well. Cabbage and Carrot Poha is ready to be served as a nutritious and flavorful breakfast or snack option. It can be enjoyed on its own or with a side of yogurt or chutney. This dish is not only delicious but also provides the health benefits of vegetables and is a great way to incorporate them into your diet.
INGREDIENTS
- 1 cup poha (flattened rice)
- 1 small cabbage, finely chopped
- 1 carrot, grated
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 curry leaves
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
- Lemon wedges for serving (optional)
INSTRUCTIONS
- Rinse the poha in water a couple of times and drain well. Set it aside to soften.
- Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
- Add chopped onions and green chili. Sauté until onions turn translucent.
- Add finely chopped cabbage and grated carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly cooked.
- Add turmeric powder and salt. Mix well.
- Gently fluff the softened poha with a fork and add it to the pan. Mix everything together until the poha is well coated with the vegetables and spices.
- Cook for another 2-3 minutes, stirring occasionally, until the poha is heated through.
- Remove from heat and garnish with fresh coriander leaves.
- Serve hot Cabbage and Carrot Poha with lemon wedges on the side for extra tanginess (optional).
NUTRITION VALUE
- Calories: 200-250 kcal
- Carbohydrates: 30-35 grams
- Protein: 5-8 grams
- Fat: 5-7 grams
- Fiber: 3-5 grams
