Cabbage poha is perfect for a quick and delicious breakfast or snack. All you need is just 2 main ingredients – cabbage and poha (aval). You can make this with cabbage alone but since I love the cabbage capsicum combination, I have added capsicum also. Whenever my kids are hungry in between meals, I make this delicious poha in a jiffy. They love it a lot. You can make it for kids as an after school snack. It hardly takes 10 minutes to make this cabbage capsicum poha. Today we will learn how to make cabbage poha following this easy recipe with step wise pictures.
Wash and rinse poha (you can use any poha – thin, thick , brown) 2-3 times, drain the water and keep it aside for 15 minutes. For thick poha – after draining the water, sprinkle little water and let it sit for 20 minutes. Fluff poha with a fork before adding.
Thinly slice cabbage and capsicum and keep it ready. Peel the skin and finely chop ginger. Do not use the thick portions of the cabbage. You can use that to make cabbage kootu.
Heat oil in a pan, when it is hot, add mustard seeds and cumin seeds. When mustard and cumin seeds splutters, add ginger, finely chopped green chilli and curry leaves.
Saute for a few seconds and then add cabbage and capsicum.
Add turmeric powder, salt and cook covered on medium heat. After few minutes of cooking, you may sprinkle water if needed and cook covered. When it is soft (do not overcook), fluff poha with a fork and add to the cabbage capsicum mixture.
Cook covered for 2-3 minutes. If you feel it is too dry, you may add a tbsp of water and then cook covered.
Squeeze juice of fresh lemon, sprinkle toasted sesame seeds or coarsely ground roasted peanuts and garnish with finely chopped coriander leaves. Mix well and serve hot.
Serve hot with a cup of tea or coffee, juice or buttermilk. Enjoy!!
If you love Poha like me, you will love all these dishes prepared with poha (flattened rice). Always stock poha at home as it will come handy when we are tired or pressed for time.
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