Easy Poha Recipe – Cucumber & Coconut Indian Breakfast Idea

Last Updated on 1 month by Neha Deshmukh

Easy Poha Recipe – Cucumber & Coconut Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean you have to skip breakfast! This easy poha recipe is my go-to when I want something quick, refreshing, and totally delicious. It’s a little different from the traditional versions, with the addition of cooling cucumber and sweet coconut – trust me, it’s a game changer! I first made this when I was craving something light and flavorful, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This cucumber and coconut poha is seriously the best of both worlds. It’s incredibly easy to make – ready in under 15 minutes! – and it’s packed with flavor. The poha is light and fluffy, the cucumber adds a lovely crunch, and the coconut brings a subtle sweetness. It’s a perfect light breakfast, snack, or even a light lunch. Plus, it’s a fantastic way to use up any leftover curd you might have.

Ingredients

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

• 1 cup (approx. 150g) poha (heaped)
• 1 cup (approx. 240ml) curd
• 1 cup (approx. 150g) cucumber (finely chopped)
• 2 tablespoons grated coconut
• 1 pinch sugar
• Salt to taste
• 1 teaspoon ghee
• ½ teaspoon jeera (cumin seeds)
• 1 green chilli
• 1 teaspoon ginger (finely chopped)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Poha Varieties: There are different types of poha available – flattened rice. Kanda poha (thick poha) is common in Maharashtra, while Atukla poha (thin and delicate) is popular in Gujarat. Either works beautifully here, but thinner poha will absorb the moisture quicker.
• Regional Curd Types: I usually use homemade curd, but store-bought plain yogurt works just as well. In India, you’ll find different types of curd like Dahi, Mishti Doi (sweetened), and Chaka. Plain, unsweetened curd is what we need for this recipe.
• Coconut Freshness: Freshly grated coconut is always best! It adds such a lovely aroma and flavor. But if you’re short on time, unsweetened desiccated coconut will do in a pinch.
• Ghee Quality: Ghee adds a wonderful richness to the tempering. Using a good quality ghee really elevates the flavor. If you don’t have ghee, you can use oil, but ghee is traditional and adds a unique taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the poha thoroughly under cold water. Gently squeeze out any excess water – you don’t want it soggy! This step is important to soften the poha.
2. Transfer the drained poha to a mixing bowl. Add the curd, chopped cucumber, salt, and a tiny pinch of sugar. Mix everything together gently.
3. Now for the magic! Heat the ghee in a small pan over medium heat. Once hot, add the cumin seeds. Let them splutter for a few seconds.
4. Add the chopped green chilli and ginger to the pan. Sauté for about 30 seconds, until fragrant. Be careful not to burn the ginger!
5. Pour this lovely tempering over the poha mixture. Add the grated coconut and gently combine everything. Don’t overmix, you want to keep the poha light and fluffy.
6. Serve immediately, or chill for a bit. Chilling actually enhances the flavors, making it even more refreshing!

Expert Tips

A few little things I’ve learned over the years…

• Don’t soak the poha for too long! Just a quick rinse is enough.
• Taste and adjust the salt and sugar as needed. Everyone has different preferences.
• Gently fluff the poha with a fork before serving to keep it light.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poha: Simply substitute the curd with plant-based yogurt and use oil instead of ghee.
• Gluten-Free Poha: Poha is naturally gluten-free, so you’re already good to go! Just double-check your ingredients to ensure they are also gluten-free.
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped serrano pepper to the tempering for a spicier kick. My friend, Priya, loves adding a dash of chaat masala too!
• Maharashtrian/Gujarati Adaptations: For a more traditional Maharashtrian touch, add a squeeze of lime juice and some chopped coriander. For a Gujarati twist, add a pinch of turmeric to the tempering.

Serving Suggestions

This poha is delicious on its own, but it also pairs well with:

• A cup of masala chai
• A side of papad
• A simple raita (yogurt dip)

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the poha tends to get a little soggy over time.

FAQs

Got questions? I’ve got answers!

• Is Poha Healthy? Absolutely! Poha is a good source of carbohydrates, iron, and fiber. It’s also relatively low in calories.
• What is the best type of Poha to use? It depends on your preference! Thinner poha absorbs flavors quickly, while thicker poha holds its shape better.
• Can I make Poha ahead of time? It’s best to assemble it just before serving, but you can prep the ingredients (chop cucumber, ginger, etc.) ahead of time.
• How do I prevent Poha from becoming mushy? Don’t oversoak the poha, and don’t overmix it after adding the tempering.
• What can I substitute for Ghee in this recipe? You can use any cooking oil, like vegetable oil or coconut oil. However, ghee adds a unique flavor that’s hard to replicate.

Enjoy this recipe, and let me know what you think! I hope it becomes a new favorite in your kitchen. Happy cooking!