Ingredients
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1 Corn Cob (pressure cooked up to 1 whistle with little water)
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1.5 cup Flattened Rice (Poha)
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1 Tbsp Oil
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1 Tsp Mustard Seeds (Rai)
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1 Tsp Cumin Seeds (Jeera)
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Pinch of Asafoetida Powder (Hing - optional)
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2 Tbsp Raw Peanuts
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Few Curry Leaves
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1 finely chopped Onion
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Salt as per taste
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1/2 Tsp Turmeric Powder (Haldi)
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1/2 Tsp Garam Masala (optional)
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1 finely chopped Tomato
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1 Lemon Juice
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Chopped Coriander
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Pomegranate Seeds
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Sev
About
Sweet corn poha is a savory Indian breakfast dish made from flattened rice (poha) and sweet corn. It offers a delightful blend of textures and flavors. This dish is both nutritious and quick to prepare, making it a popular choice for a wholesome morning meal. It’s also versatile, allowing for variations with different vegetables or spices based on preference.
Steps
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1
Done
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Pressure cook 1 corn cob with a little water until 1 whistle. Remove the corn kernels and set aside. |
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2
Done
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Wash 1.5 cups of poha (flattened rice) and drain. |
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3
Done
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Heat 1 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds (rai), 1 teaspoon of cumin seeds (jeera), and a pinch of asafoetida (hing). Once the mustard seeds start to splutter, add 2 tablespoons of peanuts and fry them lightly. |
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4
Done
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Add a few curry leaves, 1 finely chopped onion, 2-3 finely chopped green chilies, and salt to taste. Sauté until the onion turns translucent. Add 1/2 teaspoon of turmeric (haldi) and 1/2 teaspoon of garam masala. |
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5
Done
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Mix in 1 finely chopped tomato and cook until it softens. Add the boiled sweet corn kernels and cook for a minute. |
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6
Done
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Gently fold in the soaked poha, mixing well. Cook for a few minutes, ensuring the poha is well combined with the spices but do not overcook. Turn off the heat. |
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7
Done
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Squeeze the juice of a lemon over the poha and sprinkle with chopped coriander. Transfer to a serving plate and garnish with pomegranate seeds and sev. Enjoy your scrumptious Sweet Corn Poha! |
