Red Rice Poha (Nut-Free, Gluten-Free)

Servings: 2 people
Cuisine: Indian
Course: Breakfast
Time: 30 minutes
Rate the Recipe:
Flattened red rice flavored with onions, vegetables, and spices. Protein-rich. High in dietary fiber. Gluten-free. This is my nut-free version of the popular Maharashtrian breakfast and a family favorite.

Ingredients

  • 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

Instructions

  • To begin, wash the red poha well until it begins to soften. Allow it to drain completely.
  • 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.
  • Add in mustard seeds and cumin seeds. Allow them to crackle. Add in the curry leaves.
  • Next, add the chopped garlic, ginger, and green chillies. Saute for a minute.
  • Add half of the chopped onions and cook until translucent.
  • Add in the potatoes and vegetables. Cook until a bit tender.
  • Next, add the dry masalas – salt, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Mix.
  • Now add the moistened poha and mix well.
  • 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.
  • Finally, add the sambhar masala powder, coriander leaves, and lemon juice. Mix.
  • The Nut-Free Red Rice Poha is ready to serve. Garnish with chopped coriander leaves and serve hot.

Notes

  • 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.


Video


Subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.

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.


Pin it for later