Green Poha Recipe (Hariyali Poha)

A bowl of Green Poha, garnished with pomegranate seeds, cashews, and fresh herbs, with lemon wedges on the side, placed on a dark surface with scattered greens and herbs around.

5 from 2 votes

Green Poha Recipe (Hariyali Poha)

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

Instructions

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.

Soak 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 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.

If the poha looks dry, then sprinkle a 1-2 tablespoon of water over it.

Garnish the ready poha with pomegranate seeds and serve hot.

Video

Notes

Poha comes in various thicknesses. I personally 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.

Adjust the green chilies as per your taste.

You can also sneak in a few veggies, such as green peas, carrots, green beans, or bell peppers for added nutrition.

Nutrition