Poha is a hearty breakfast dish from Ayurvedic food. The basis is always rice flakes – all other ingredients can be modified in many ways. We present a traditional recipe.
IN Ayurvedic diet focus is on the harmony between body and mind. According to Ayurveda, it is important to eat right for both physical and mental health. The recipes for this cuisine are usually nutritious and filling and should cover all six flavors of Ayurvedic leather: sweet, sour, salty, sharp, bitter and astringent.
Poha is an Ayurvedic breakfast recipe that brings this concept to life. The rice flake dish contains honey for sweetness (or sugar for the vegan version), lemon juice for acidity and ginger and chili for spicy. Various spices give additional strong flavors. We show you a simple basic recipe for poha that you can expand and vary as you like.
Basic recipe: Hearty Poha
Ayurvedic Poha
- Preparation: about 25 minutes
- Audience: 2 servings
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200 g
Poha (red rice flakes)
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1
tomato
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1 piece
Ginger
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0.5 tsp
turmeric
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0.5 tsp
Chilli powder
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1 teaspoon
Salt
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2 tablespoons
coconut oil
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1 teaspoon
mustard seeds
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3
Cardamom pods
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0.5 tsp
asant
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1 teaspoon
lemon or lime juice
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1 teaspoon
cane sugar
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Place the rice flakes in a bowl and mix with your hands for 2-3 minutes to absorb moisture. Then pour off the water and catch the rice flakes in a strainer. Set them aside for about ten minutes.
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Wash the tomato and cut it into cubes. Peel the ginger and finely chop it.
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Add turmeric, chili powder and salt to the rice flakes and mix in the spices with a fork.
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Heat coconut oil in a saucepan. Add the mustard seeds to the pot and shake them until they crack.
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When the mustard seeds have opened, add the cardamom, asafoetida, chopped ginger and diced tomato. Let everything cook for about three minutes while stirring.
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Then add the rice flakes to the pan and let them cook for 3 to 4 minutes while stirring. If they seem too dry, add some water.
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Turn off the stove, but leave the kettle on the stove. Stir in the lemon juice and sugar and let the poha cook for another minute or two while continuing to stir.
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Divide the poha between two bowls or plates and serve hot.
Poha: Shopping tips and possible variations
(Photo: CC0 / Pixabay / sunxiaoji)
While rice flakes are considered an everyday food in India, they are less common in this country. The “real” red rice flakes of Poha are therefore usually only found in Indian specialty stores or in Asian stores. White rice flakes, on the other hand, are much easier to find: Pharmacies or larger supermarkets usually have them in their range. If you do not get rice flakes, you can also use poha based on oatmeal prepare. This is actually the more sustainable option because oatmeal (as opposed to rice flakes) is a regional food.
Most of the spices you need for poha are also not of regional origin, but travel long distances. You have a similarly bad one life cycle analysis. We therefore recommend that you use them only sparingly.
Buy spices, but also other ingredients, if possible in organic quality. How to avoid products that come with chemical-synthetic pesticides is charged. You can find out more about this in this article, for example: Buy organic spices: the main brands and online stores.
The basic recipe for Poha can be supplemented and modified according to personal taste. If you want extra vegetables, you can, for example, fry a small onion or a pepper. In summer, it is especially refreshing to mix sliced cucumber with the flakes. Also a chopped chili pepper, cuminfresher coriander or fresh parsley refine the flavor.
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