Lemon Vegetable Poha with Low-Fat Curd

Start your morning with a light and flavorful bowl of Lemon Vegetable Poha with Low-Fat Curd. Made with flattened rice, fresh vegetables, lemon and simple spices, this easy Indian breakfast is a wholesome option for those looking for a balanced, low-purine-friendly meal.

Why You’ll Love This Poha

This simple breakfast combines easily digestible flattened rice with vegetables and plain low-fat curd. It provides carbohydrates for energy along with fiber from vegetables, while the curd adds protein and calcium. It contains no meat or seafood and no added sugar.

Vegetable Poha with Curd

Light, flavorful vegetable poha served with low-fat curd for a wholesome Indian breakfast.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1 Serving

Course: Breakfast

Cuisine: Indian

Calories: 330

Ingredients Equipment Method Video Notes

Ingredients

  

• Poha flattened rice — ¾ cup dry
• Carrot — ¼ cup finely chopped
• Peas 2 tsp
• Onion — ¼ medium chopped
• Tomato — ¼ medium chopped
• Green chilli — optional
• Mustard seeds Half tsp
• Turmeric ¼ tsp
• Lemon juice 1 tsp
• Low-fat plain curd ½ cup
• Peanuts — optional small amount (1 tsp)
• Oil 1 tsp
• Salt — small amount Rock salt
• Coriander 1 tbsp

Equipment

• 1 Mixing bow
• 2 Colander/strainer
• 3 Non-stick pan or kadai
• 4 Wooden/spatula
• 5 Knife
• 6 Cutting board
• 7 Measuring spoons

Method

 

1. Rinse the poha and let it soften for 5 minutes.
2. Heat 1 tsp oil and add mustard seeds.
3. Add onion, carrot and peas; sauté until tender.
4. Add tomato and turmeric.
5. Add poha and salt; mix gently for 2–3 minutes.
6. Switch off the heat and add lemon juice and coriander.
7. Serve with ½ cup plain low-fat curd.

Video

Notes

Serve with ½ cup plain low-fat curd.
Why this is a good choice: it avoids meat and seafood and pairs a plant-based breakfast with low-fat dairy. For uric-acid management, the overall dietary pattern matters more than any single “uric-acid-lowering” recipe.