Red Rice Poha

Name: Red Rice Poha
Cuisine: Indian, Asian
Ingredients: Mustard seeds: 2 teaspoons (8 g); Cumin seeds: 1 teaspoon (2 g); Peanuts, chopped: 6 tablespoons (55 g); Carrots, finely chopped: 1 cup (130 g); French beans, finely chopped: 1 cup (110 g); Cauliflower, finely chopped: 1/2 cup (50 g); Potato, small diced: 1/2 cup (75 g); Green peas: 1/2 cup (70 g); Curry leaves: 40 leaves (4 g); Turmeric powder: 1 teaspoon (2 g); Small green chilies, finely chopped: 4 (12 g); Water: 1 cup (240 ml); Flattened red rice : 2 cups (180 g); Tomatoes, finely chopped: 1 cup (180 g); Fresh coriander, finely chopped (tightly packed): 4 tablespoons (16 g); Fresh grated coconut (tightly packed): 4 tablespoons (24 g); Jaggery powder: 1 teaspoon (4 g); Lemon juice: 2 tablespoons (30 ml); Rock salt: 1 1/2 teaspoons (9 g)

6 steps

A flavorful red rice poha cooked with tempered spices, peanuts, and mixed vegetables, then finished with tomatoes, coconut, coriander, jaggery, and lemon.

Updated at: Sun, 19 Jul 2026 09:08:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories330.1 kcal (17%)

Total Fat9.3 g (13%)

Carbs53.4 g (21%)

Sugars6.9 g (8%)

Protein10.2 g (20%)

Sodium892.2 mg (45%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

55gPeanuts

1 cupCarrots

1 cupFrench beans

½ cupPotato

Small, finely chopped

1 cupWater

180gred rice

Flattened

1 cupTomatoes

finely chopped

16gFresh coriander

finely chopped, tightly packed

24gcoconut

Fresh grated, tightly packed

4gJaggery powder

30mlLemon juice

9gRock salt

Instructions

Step 1

Place a heavy-bottomed pan on medium heat. Add the mustard seeds, cumin seeds, and chopped peanuts. Dry roast for 2–3 minutes, stirring continuously until fragrant. Do not let the peanuts burn.

Step 2

Add the carrots, beans, cauliflower, potato, peas, curry leaves, turmeric, green chilies, and water. Stir well, cover with a lid, and cook on medium heat for 10–12 minutes. Stir once or twice during cooking. The vegetables should become tender and most of the water should be absorbed.

Step 3

Meanwhile, place the red rice poha in a strainer. Rinse it gently under running water for 10–15 seconds. Do not soak it. Leave it in the strainer for about 5 minutes so excess water drains and the poha softens.

Step 4

When the vegetables are cooked, add the softened poha to the pan. Mix gently using a flat spatula so the flakes do not break. Cover and cook on low heat for 5 minutes. Stir once or twice to prevent sticking.

Step 5

Switch off the heat. Add the tomatoes, coriander, grated coconut, jaggery powder, lemon juice, and rock salt. Mix gently until everything is evenly combined.

Step 6

Cover the pan and let the poha rest for 2 minutes before serving. Taste and adjust salt or lemon juice if needed. Serve hot with green chutney or coconut chutney.