Green Poha (Hariyali Poha)
on Mar 06, 2022, Updated Mar 29, 2024
Green Poha (Hariyali Poha, Kothamali Poha) is a delicious Indian breakfast recipe made using poha (flattened rice), herbs, and spices. Serve it with a cup of masala chai.
Poha can be made in various ways. Here are some more of my favorite ways to make it: Poha Bhel, Indori Poha, Kanda Batata Poha, Red Rice Kanda Poha, and Banarasi Chura Matar.
I was going to make breakfast, and just then, my gardener came with a batch of homegrown mint and cilantro. The herbs looked so fresh that I was immediately tempted to use them. My poha was already soaked, so I twisted it and made this green poha instead of the classic one. It turned out delicious too. Try it!
About Green Poha (Hariyali Poha, Kothamali Poha)
Green Poha (Hariyali Poha), known as Kothamali Poha in South India, is your regular poha flavored with a coriander mint paste.
It is an instant, easy-to-make breakfast that comes together in under 30 minutes.
The herb paste gives it a refreshing taste and a beautiful green hue, which makes it quite different from the regular poha recipe.
Serve coriander mint poha for breakfast on its own or with a generous topping of sev and a cup of Masala Chai or South Indian Filter Coffee on the side. It can also be packed in a lunch or snack box.
Ingredients
Poha – Poha or flattened rice makes the base of this recipe.
Poha comes in various thicknesses. I like to use thick poha for this recipe because it doesn’t get mushy after soaking.
You can also use red poha or millet poha instead of white poha.
For the paste, you will need cilantro (fresh coriander leaves), mint leaves, curry leaves, ginger, green chilies, fresh coconut, and water to make the green paste.
Adjust the green chilies as per your taste.
You can buy already grated fresh coconut from the freezer section of any Indian grocery store. It will save you some time.
Cashew Nuts and Peanuts give a nice crunch to the soft poha!
Ghee/Oil – I like combining ghee and oil to make this recipe, but you can use only oil or ghee.
Others – You will also need cumin seeds, brown mustard seeds, onions, curry leaves, salt, granulated white sugar, freshly squeezed lime juice, and pomegranate kernels.
Pomegranate seeds are optional, but add a nice bite and subtle sweetness.
For added nutrition, you can also sneak in a few veggies, such as green peas, carrots, green beans, or bell peppers.
How To Make Green Poha
Prepare The Poha
Add 2 cups of thick poha to a mesh strainer and rinse well with water. Keep mixing the poha while rinsing so that all of it is wet.
Keep the rinsed poha aside. The poha will keep absorbing the moisture and become soft by the time the rest of the recipe is ready.
Make The Green Paste
Add the following ingredients to a blender and blend to make a coarse paste. Do not add any extra water while blending. Scrape the sides of the blender and push the ingredients towards the blade a few times while blending.
- 1 cup cilantro (tightly packed)
- ¼ cup mint leaves (tightly packed)
- 10-12 curry leaves
- 2 teaspoon chopped ginger
- 1 green chili (stalk removed)
- ½ cup grated fresh coconut (tightly packed)
- 3 tablespoon water
Make The Hariyali Poha
Heat 1 tablespoon ghee and 1 tablespoon vegetable oil in a pan over medium heat.
Once the ghee is hot, add ½ teaspoon cumin seeds and ½ teaspoon brown mustard seeds and let them crackle for 4-5 seconds.
Add 10-12 cashew nuts (halved) and 2 tablespoon peanuts and cook until browned (2-3 minutes). Stir frequently while cooking to ensure even browning.
Add 1 cup chopped onions and 15-20 curry leaves and cook until the onions turn pink (3-4 minutes). Stir frequently.
Now add the green paste and cook until it is dried (2-3 minutes).
Add the soaked poha, 1 teaspoon salt, 1 teaspoon granulated white sugar, and 1 tablespoon freshly squeezed lime juice and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 5-6 minutes. Stir 2-3 times in between cooking.
Garnish the ready poha with 1 tablespoon pomegranate seeds and serve hot.
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Green Poha Recipe (Hariyali Poha)
Ingredients
For The Paste
- 1 cup cilantro (fresh coriander leaves) (tightly packed)
- ¼ cup mint leaves (tightly packed)
- 10-12 curry leaves
- 2 teaspoons chopped ginger
- 1 green chili (stalk removed)
- ½ cup grated fresh coconut (tightly packed)
- 3 tablespoons water
For The Poha
- 2 cups thick poha (flattened rice)
- 1 tablespoon ghee (replace with oil for vegan)
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 10-12 cashew nuts (halved)
- 2 tablespoons peanuts
- 1 cup chopped onions
- 15-20 curry leaves
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon pomegranate seeds
Instructions
Prepare The Poha
- Add poha to a mesh strainer and rinse well with water. Keep mixing the poha while rinsing so that all of them get wet well.
- Keep the rinsed poha aside. The poha will keep absorbing the moisture and become soft by the time the rest of the recipe is ready.
Make The Green Paste
- Add all the ingredients to make the paste in a blender and blend to make a coarse paste. Do not add any extra water while blending.
- Scrape the sides of the blender and push the ingredients towards the blade a few times while blending.
Make The Green Poha
- Heat ghee and oil in a pan over medium heat.
- Once the ghee is hot, add cumin seeds and mustard seeds and let them crackle for 4-5 seconds.
- Add cashew nuts and peanuts and cook until browned (2-3 minutes). Stir frequently while cooking to ensure even browning.
- Add onions and curry leaves and cook until the onions turn pink (3-4 minutes). Stir frequently.
- Now add the green paste and cook until it is dried (2-3 minutes).
- Add the soaked poha, salt, sugar and lime juice and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 5-6 minutes. Stir 2-3 times in between cooking.
- Garnish the ready poha with pomegranate seeds and serve hot.
Video
Good , easy and tasty different recipe to make Poha.
Thanks for variation in Poha breakfast.