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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
Cook Time 10 minutes
Total Time 15 minutes
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.

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.
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