Kavuni Rice Poha Recipe – Authentic Indian Sprouted Grain Breakfast

Last Updated on 4 months by Neha Deshmukh

Kavuni Rice Poha Recipe – Authentic Indian Sprouted Grain Breakfast

Introduction

There’s just something so comforting about a warm bowl of poha for breakfast, isn’t there? It’s light, flavorful, and gets the day started right. But today, we’re taking things up a notch with a twist on the classic – Kavuni Rice Poha! I stumbled upon this recipe a few years ago while exploring regional South Indian breakfasts, and it quickly became a family favorite. The nutty flavor of the black rice poha, combined with the vibrant tempering and fresh veggies, is simply divine. You absolutely have to try it!

Why You’ll Love This Recipe

This isn’t your everyday poha. Kavuni rice poha is packed with nutrients and offers a unique, slightly earthy flavor. It’s a fantastic way to incorporate ancient grains into your diet. Plus, the addition of sprouts adds a lovely texture and even more goodness. It’s a relatively quick and easy recipe, perfect for busy mornings, and it’s incredibly satisfying.

Ingredients

Here’s what you’ll need to make this delicious Kavuni Rice Poha:

• 2 cups whole grain poha (Kavuni Rice Poha) – about 200g
• 2 tablespoons coconut oil – about 30ml
• ¼ teaspoon mustard seeds – about 1g
• ¼ teaspoon cumin seeds – about 1g
• 2 dried red chillies
• 1 inch ginger, finely chopped
• 1 sprig curry leaves, finely chopped (about 1 tablespoon)
• ¼ cup onions, chopped – about 30g
• 4 green chillies, finely chopped
• 1 tomato, finely chopped – about 100g
• ½ teaspoon turmeric powder – about 2.5g
• ¼ teaspoon asafoetida (hing) – about 1g
• 2 cups mixed vegetables (carrots, beans, peas, corn, potatoes) – about 200g
• 1.5 teaspoon salt – about 7.5g
• ¼ cup sprouts – about 40g
• ¼ cup fresh shredded coconut – about 30g
• ½ teaspoon sugar – about 2.5g
• 1 lime juiced
• ¼ cup roasted peanuts – about 30g
• 3 sprigs coriander leaves finely chopped (about 2 tablespoons)

Ingredient Notes

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

• Kavuni Rice (Black Rice Poha) – A Nutritional Powerhouse: This is the star of the show! Kavuni rice, also known as black rice, is an ancient grain rich in antioxidants. It has a lovely nutty flavor that really shines in this dish.
• Coconut Oil – The Traditional South Indian Fat: Using coconut oil is key to getting that authentic South Indian flavor. It adds a subtle sweetness and aroma. You can use refined coconut oil if you prefer a milder flavor.
• Mustard Seeds & Cumin – The Dynamic Duo of Tempering: These seeds are the foundation of most South Indian tempering. Heating them in oil releases their fragrant oils, creating a beautiful base for the dish.
• Curry Leaves – Fragrant Freshness: Fresh curry leaves are a must! They add a unique, citrusy aroma that’s simply irresistible. Don’t skimp on these.
• Asafoetida (Hing) – A Unique Flavor Profile: Asafoetida has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the kavuni rice poha in water for about 2 minutes. This helps soften it up. Then, drain it and let it rest for another 10 minutes. If it still feels a little hard, give it a quick rinse.
2. Now, heat the coconut oil in a nice, wide pan. Once hot, add the mustard seeds and cumin seeds. Wait for the mustard seeds to start crackling – that’s when you know the oil is properly tempered.
3. Add the chopped ginger, dried red chillies, and curry leaves to the pan. Sauté for a few seconds until fragrant.
4. Next, toss in the chopped onions and sauté until they become translucent. Then, add the green chillies, chopped tomatoes, turmeric powder, and asafoetida. Cook for about 2 minutes, stirring occasionally.
5. Add your chopped mixed vegetables to the pan. Stir well to coat them with the spices. Cover the pan and cook on low heat for 5-7 minutes, or until the vegetables are tender-crisp.
6. Stir in the sprouts and shredded coconut. Mix everything together nicely.
7. Now, gently fold in the drained poha. Cook for another 2 minutes, adding a splash of water if the mixture seems too dry.
8. Finally, squeeze the lime juice over the poha. Garnish with roasted peanuts and fresh coriander leaves. Serve warm and enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Adjust the amount of green chillies to your spice preference.
• If you don’t have roasted peanuts, you can quickly roast them in a dry pan for a few minutes.

Variations

• My Mom’s Touch: My mom always adds a pinch of red chilli powder for an extra kick.
• Friend’s Favorite: A friend of mine loves to add a handful of chopped cilantro stems along with the leaves for extra flavor.
• Sweet & Savory: For a slightly sweeter poha, you can add a little more sugar or even a few raisins.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands add wheat flour which may contain traces of dairy).

Gluten-Free Confirmation

Yes, this recipe is naturally gluten-free! Just double-check that your asafoetida is gluten-free as well.

Spice Level Adjustment

Want it milder? Reduce or omit the green chillies and red chillies. Want it spicier? Add a pinch of cayenne pepper or use hotter green chillies.

Festival Adaptations (Navratri/Vrat Friendly?)

Traditionally, poha is allowed during Navratri/Vrat fasting, but it depends on individual practices. Check if black rice poha is permitted within your specific fasting guidelines. You may need to omit the asafoetida and onion/garlic.

Serving Suggestions

Kavuni Rice Poha is delicious on its own, but it also pairs well with a side of yogurt or a cup of hot chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

• What is Kavuni Rice and where can I find it? Kavuni rice is a type of black rice grown primarily in South India. You can find it at Indian grocery stores, online retailers, or specialty health food stores.
• Can I use white poha instead of Kavuni rice poha? You can, but the flavor and nutritional profile will be different. White poha is more common, but Kavuni rice poha offers a unique and healthier twist.
• How do I know if the poha is properly softened? The poha should be soft and pliable, but not mushy. If it’s still hard after soaking, give it a quick rinse.
• Can I add other vegetables to this recipe? Absolutely! Feel free to add any vegetables you like, such as peas, cauliflower, or bell peppers.
• What is asafoetida (hing) and what does it taste like? Asafoetida is a resin with a pungent smell. When cooked, it develops a savory, umami-like flavor.
• How can I adjust the sweetness level in this dish? Simply adjust the amount of sugar to your liking. You can also add a touch of jaggery for a more complex sweetness.