Poha & Oatmeal Recipe – Indian Veggie Breakfast with Lime & Turmeric

Last Updated on 2 months by Neha Deshmukh

Poha & Oatmeal Recipe – Indian Veggie Breakfast with Lime & Turmeric

Introduction

Good morning, friends! I’m so excited to share this recipe with you – it’s become a total staple in my kitchen. It’s a little bit unexpected, blending the familiar comfort of poha with the heartiness of oatmeal, and bursting with fresh veggies and a zing of lime. I first made this when I was trying to sneak more goodness into my breakfast routine, and honestly, it’s been a game-changer. It’s quick, easy, and incredibly satisfying. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average breakfast. It’s a delightful fusion of textures and flavors – the softness of the poha and oatmeal, the crunch of the veggies, and that bright, fresh lime finish. It’s also wonderfully adaptable, so you can tweak it to your liking. Plus, it’s ready in under 15 minutes, making it perfect for busy mornings.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tablespoons grape seed oil
• ½ teaspoon mustard seeds
• 8-10 curry leaves
• 1 red onion, chopped
• 2 Thai green chillies, chopped (adjust to your spice preference!)
• ½ teaspoon turmeric powder
• 1 carrot, chopped
• 1 small yukon gold / yellow potato, chopped
• ½ green bell pepper, chopped
• 1 cup thick poha / flattened rice
• 1 cup old fashioned oatmeal
• Water, as needed (about ½ cup)
• Salt, to taste
• Juice of ½ lime
• ¼ cup minced cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Grape Seed Oil: Benefits and Alternatives

Grape seed oil has a lovely neutral flavor and a high smoke point, which is great for sautéing. But if you don’t have it, you can easily substitute with sunflower oil, canola oil, or even coconut oil (though that will impart a slight coconut flavor).

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are essential in South Indian cooking! Black mustard seeds are most common, and they really pop when they crackle in hot oil. It’s that little burst of flavor that makes all the difference.

Poha (Flattened Rice): Types and Preparation

There are different thicknesses of poha available. I prefer the thicker variety for this recipe as it holds its shape better. If using thinner poha, be gentle when mixing, as it can get mushy. A quick rinse before using isn’t usually necessary with thicker poha.

Old Fashioned Oatmeal: Choosing the Right Kind

Stick with old-fashioned rolled oats for the best texture. Quick-cooking oats will become too soft and mushy. Steel-cut oats aren’t ideal here either, as they take much longer to cook.

Thai Green Chillies: Heat Level & Substitutions

Thai green chillies pack a punch! Feel free to adjust the quantity based on your spice tolerance. Serrano peppers or jalapeños can be used as substitutes, but remember to remove the seeds for less heat.

Turmeric Powder: Quality and Health Benefits

Good quality turmeric powder is vibrant orange and has a lovely earthy aroma. It’s not just about flavor, though – turmeric is packed with antioxidants and has amazing health benefits!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the grape seed oil in a deep pan or wok over medium heat. Once hot, add the mustard seeds and let them crackle – this usually takes about 30 seconds.
2. Add the curry leaves, chopped onion, and green chillies. Sauté for a couple of minutes until the onions turn translucent.
3. Stir in the turmeric powder, chopped carrots, potato, and green bell pepper. Sauté briefly, just for a minute or two, to lightly coat the veggies in the spices.
4. Now, lower the heat, cover the pan, and let the potatoes soften. This will take about 7-8 minutes. Give it a stir occasionally to prevent sticking.
5. Add the poha and oatmeal to the pan. Sprinkle in about ½ cup of water, cover again, and cook for another 2-3 minutes, allowing the poha and oatmeal to absorb the moisture and become tender.
6. Season with salt to taste and mix everything well. Remove from heat.
7. Finally, squeeze the lime juice over the mixture and garnish generously with minced cilantro. Serve hot!

Expert Tips

• Don’t overcook the poha and oatmeal – you want them to be soft but still have a little bit of texture.
• Adjust the amount of water as needed. You might need a little more or less depending on the type of poha and oatmeal you use.
• Taste as you go and adjust the seasoning accordingly.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Ensure your oatmeal is certified gluten-free if you have a gluten sensitivity.
• Spice Level Adjustment: Reduce or omit the green chillies for a milder flavor. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptation (Navratri/Ekadashi Friendly?): This can be adapted for Navratri fasting by omitting the onion and garlic, and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This poha and oatmeal breakfast is delicious on its own, but it’s even better with a cup of hot chai! You can also serve it with a side of yogurt or a sprinkle of sev (crispy chickpea noodles) for extra crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might get a little softer upon reheating, but still tastes great!

FAQs

What is the best type of poha to use for this recipe?

I recommend using thick poha, as it holds its shape better during cooking.

Can I make this recipe ahead of time?

While it’s best enjoyed fresh, you can prep the veggies the night before to save time in the morning.

Is it possible to adjust the spice level?

Absolutely! Reduce or omit the green chillies, or use milder peppers like jalapeños.

What are the health benefits of including turmeric and oatmeal in breakfast?

Turmeric is a powerful antioxidant and has anti-inflammatory properties. Oatmeal is a great source of fiber, which keeps you feeling full and energized.

Can I use a different oil instead of grape seed oil?

Yes, you can! Sunflower oil, canola oil, or coconut oil are all good substitutes.