Cucumber Poha is a no-fuss, cooling dish that brings together flattened rice (poha), grated cucumber, and fresh coconut. Lightly tempered with mustard seeds, ginger, and peanuts, this quick breakfast or snack is perfect for warm days. It's nourishing, mildly spiced, and comes together in just minutes with minimal cooking.

What is Cucumber Poha?

Cucumber Poha is a simple and hydrating poha preparation from South India, often enjoyed in the summer. Soaked poha is mixed with raw cucumber and coconut and lightly tempered with spices. It’s a minimal-cook dish that’s flavorful, fresh, and easy on the stomach.

Main Ingredients of Cucumber Poha

• Poha (flattened rice): Forms the soft, comforting base

• Cucumber: Adds freshness and moisture

• Fresh coconut: For natural sweetness and richness

• Peanuts & mustard seeds: For crunch and flavor

• Ginger, green chili, hing: To give warmth and balance

What Is So Special About Cucumber Poha?

• Cooling and hydrating—perfect for summer

• Minimal cooking involved

• Naturally vegan and gluten-free

• Made with pantry staples

• Balanced in texture and nutrition

Quick and Easy Cucumber Poha

Just mix soaked poha with grated cucumber and coconut, then toss with a quick tempering of mustard, peanuts, ginger, and green chili. Warm it briefly to bring everything together—ready in under 15 minutes.

Meyer Bauhaus Nonstick Open Saucier, 24 cm, Red

How to Make Cucumber Poha

1. Prep the poha: Rinse and soften ¾ cup poha with a splash of water. Drain well.

2. In a bowl, combine softened poha, ½ grated cucumber, and ½ cup grated coconut. Set aside.

3. In a pan, heat 2 tbsp ghee or oil. Add 1 tsp mustard seeds and let them splutter.

4. Add 2 tbsp peanuts and roast until golden.

5. Stir in 1 tsp chopped ginger, 1 chopped green chili, and a pinch of hing. Sauté briefly.

6. Add the poha mixture and salt to taste. Mix gently.

7. Warm for 1–2 minutes until just heated through (don’t overcook).

8. Serve immediately and enjoy!

Expert Tips

• Use thin poha for a softer texture; rinse only briefly to avoid it turning mushy.

• Don't overheat after mixing—this dish is best lightly warmed, not fried.

• Add a squeeze of lemon juice before serving for extra brightness.

• You can also add chopped coriander or a few curry leaves in the tempering for more flavor.

Recipe Card

Cucumber Poha

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Category

 Breakfast / Snack

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Calories

200

A quick, healthy, and hydrating poha recipe with cucumber and coconut—lightly tempered with spices and perfect for summer mornings.

Author:

Parth Kapoor

Ingredients

• Poha – ¾ cup
• Grated cucumber – ½
• Fresh grated coconut – ½ cup
• Ghee or oil – 2 tbsp
• Mustard seeds – 1 tsp
• Peanuts – 2 tbsp
• Chopped ginger – 1 tsp
• Green chili – 1, chopped
• Hing – a pinch
• Salt – to taste

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Directions

1. Soften poha by rinsing with water. Drain well.

2. In a bowl, mix poha, grated cucumber, and coconut.
3. Heat ghee/oil in a pan. Add mustard seeds and let them splutter.
4. Add peanuts and roast until golden.
5. Add ginger, chili, and hing. Sauté for a minute.
6. Add poha mixture and salt. Toss gently and warm through.
7. Serve fresh and enjoy!

Recipe Video