Tomato Poha

Just back from a short vacation to my in laws house in Nandur. a small village near Chakan Pune. A big shout out to my dear mother-in-law for adapting to the vegan lifestyle. She not only gave up nonvegetarian but also milk and milk products along with oil and refined sugar. Though she took a little time to adjust she is now a 100% vegan…It feels good that I atleast could encourage one person to try it out. Suffering from a few cardiac issues, her bloodwork is now picture perfect after being a vegan for a little over a month.
So as a comeback recipe, this is what I had for breakfast. Its my adaptation of Dahi poha (Yogurt poha) obviously sans the dahi, but a quick fix for a hungry tummy!! When you run out of ideas of a healthy breakfast which isn’t time consuming this recipe comes in handy.

  • 2 cups soaked poha (flattened rice)
  • 1 medium size chopped tomato
  • 1 small chopped onion (optional)
  • 1 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 4-5 chopped curry leaves
  • 1 green chilli
  • 1/4 tsp shredded ginger
  • a pinch of jaggery
  • salt to taste
  • coriander leaves and shredded coconut for garnish
  1. In a heated vessel add mustard seeds and asafoetida. after it pops add curry leaves, green chilli and ginger. Saute for 30 secs. Add onion and stir well. Cook for a minute.
  2. Turn off the heat, add soaked poha, tomato, jaggery and salt. Mix well.
  3. Garnish with coriander leaves and fresh coconut.
    Enjoy!!
  4. P.S- If you have plain soymilk yogurt available you can substitute tomato with it.
  5. If the tomatoes are a bit on the sweeter side squeeze a few drops of lemon.
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