Hariyali Poha | Poha in Green Masala is an easy, delicious, and healthy breakfast recipe made with beaten rice or flattened rice flavored with green masala (chutney) made with onions and seasonings like chilies, lemon, and curry leaves. It can not only be eaten for breakfast but also as an evening snack or lunch box.
I grew up eating poha for breakfast at least once a week, alongside idli, dosa, poori, and upma. My mom often sneaked in a few vegetables while making poha to make it healthier.
My husband is a great fan of poha, he can eat it all day for breakfast, lunch, and dinner. So I keep trying to make different varieties like Indori poha, kanda poha, or batata poha, and now our new favorite also got added hariyali poha.
I recently heard about hariyali sabudana khichdi, and hariyali pav bhaji, so I thought of trying out poha with an extra zing of the green masala paste. It turned out great. So whenever you plan to make poha, try this new poha made with the green masala paste. I am sure you will love it.
Also, try my poha chivda (savory namkeen) recipe that you can relish as an evening snack with masala chai.
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Ingredients for Hariyali Poha Recipe
- Poha: Medium or Thick poha is preferred to make this recipe. When rinsed, it gets fluffy and absorbent. It is easily available in Indian grocery stores. The thin poha doesn't work for this recipe, as it turns mushy when rinsed. You may also use red or brown rice poha.
- Vegetables: I used onions and green peas.
- Green Masala: coriander leaves, mint leaves, green chilies, ginger, garlic, and lemon juice is used to make green masala paste for the poha.
- Spices: a tempering (tadka) made using mustard seeds, cumin seeds (jeera), and curry leaves. You can also add a little turmeric powder for color and flavor.
- Peanuts: You can add roasted peanuts or cashews for the crunch.
How to Make Hariyali Poha
Gently rinse 1 ½ cups of medium-to-thick poha in a colander under running water 2-3 times until they soften, and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
In a blender, add the following ingredients:
- ½ cup coriander leaves
- ¼ cup mint leaves
- ½ inch ginger
- 2 cloves garlic, optional
- 2 green chilies
- 1 teaspoon lemon juice
- 2 tablespoons water for grinding
Blend smoothly to make a paste and keep aside.
Heat 2 tablespoons of oil in a pan on medium flame, add ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds, and let them splutter. Then add 1 stalk of curry leaves and saute for a few seconds.
Then, add ½ cup of finely chopped onion and saute it till they are soft and translucent.
Add green masala paste, ½ cup green peas (I used frozen) and saute well for 3-4 minutes until the raw smell of ginger-garlic goes away.
Now add soaked poha, ¼ teaspoon turmeric (optional), salt, and ½ teaspoon sugar (optional), and mix everything gently.
Cover the pan with a lid and cook for 2-3 minutes on low flame. Stir occasionally.
Add 1 tablespoon lemon juice, and 2 tablespoons roasted peanuts and mix well.
Lastly, garnish with 2 tablespoons coriander leaves, mix well, and serve hot.
How to Serve Green Masala Poha?
Serve hariyali poha hot with a sprinkle of sev or bhujiya and coriander leaves, along with masala chai or filter coffee. You can also serve it with coconut chutney.
Storage Instructions
- Refrigerator: Green Masala Poha is best enjoyed immediately. Leftovers keep well in an airtight container in the refrigerator for up to 1-2 days.
- Freezer: I do not recommend freezing it.
- Reheat: Hariyali Poha gets dry as it cools down. So sprinkle some water when you are reheating it in the microwave or in a pan on the stovetop to get moist and soft poha.
Tips to make the best Hariyali Poha
- Type of poha: To make poha, you can use the medium to thick flakes variety. Thin poha is unsuitable because it will get mushy once we rinse it in water.
- Rinsing: I prefer to rinse 2-3 times under running cold water and drain the water completely. Do not rinse the poha for a long time, as they will turn mushy. Cover and keep it aside until you are ready to use it.
- Is your Poha Dry: If you feel the green chutney pohe is too dry while cooking, sprinkle 2-3 tablespoons of water and cook covered for 2 minutes.
- Saute Green masala well: Make sure to saute green masala paste well else, it will smell raw.
- Add Lemon juice to Green masala paste: Adding lemon or lime juice before or after blending the green masala paste helps to maintain its vibrant green color.
Variations
- Poha variety: You can make this poha in red or white variety poha.
- Add Veggies: You can add some finely chopped green beans and spinach to make it more nutritious, healthy, and green.
- No Onion No garlic: To make jain green masala poha recipe, skip onion and garlic in this recipe.
More Indian Breakfast Recipes
Hariyali Poha|Poha in green masala
Ingredients
- 1.5 cups poha (flattened rice) thick to medium flakes
- ½ cup green peas ( I used frozen peas)
- ½ cup onion finely chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 sprig curry leaves
- 2 tablespoons roasted peanuts/groundnut
- salt to taste
- ½ teaspoon sugar optional
- ¼ teaspoon turmeric optional
- 2 tablespoon oil
- 1 tablespoon lemon juice
For Green Masala
- ½ cup coriander leaves
- ¼ cup mint leaves
- ½ inch ginger
- 2 cloves garlic optional
- 2 green chilies
- 1 teaspoon lemon juice
- 2 tablespoons water for grinding
Garnish
- 2 tablespoons coriander leaves
Instructions
- Gently rinse poha in a colander under running water 2-3 times until they soften, and then drain out all the water. When you press with your fingers, it should break easily. Keep it aside.
- In a Blender, add coriander leaves, mint leaves, ginger, garlic, green chilies, lemon juice and water. Blend smoothly to make a paste and keep aside.
- Heat 2 tablespoons of oil in a pan on medium flame, add mustard seeds, and cumin seeds, and let them splutter. Then add curry leaves and saute for few seconds.
- Then, add chopped onion and saute it till they are soft and translucent.
- Now add green masala paste, green peas and saute well for 3-4 minutes until the raw smell of ginger-garlic goes away.
- Now add soaked poha, turmeric (optional), salt, and sugar and mix everything gently.
- Cover the pan with a lid and cook for 2-3 minutes on low flame. Stir occasionally.
- Add lemon juice, and roasted peanuts and mix well.
- Garnish with coriander leaves, mix well, and serve hot.
Notes
Tips to make the best Hariyali Poha
- Type of poha: To make poha, you can use the medium to thick flakes variety. Thin poha is unsuitable because it will get mushy once we rinse it in water.
- Rinsing: I prefer to rinse 2-3 times under running cold water and drain the water completely. Do not rinse the poha for a long time, as they will turn mushy. Cover and keep it aside until you are ready to use it.
- Is your Poha Dry: If you feel the green chutney pohe is too dry while cooking, sprinkle 2-3 tablespoons of water and cook covered for 2 minutes.
- Saute Green masala well: Make sure to saute green masala paste well else, it will smell raw.
- Add Lemon juice to Green masala paste: Adding lemon or lime juice before or after blending the green masala paste helps to maintain its vibrant green color.
Variations
- Poha variety: You can make this poha in red or white variety poha.
- Add Veggies: You can add some finely chopped green beans and spinach to make it more nutritious, healthy, and green.
- No Onion No garlic: To make jain green masala poha, skip onion and garlic in this recipe.
Nutrition
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Andrew Macmilan
I will try this at home.
sanjana biswas
Tasted awesome
bhavana
thank you sanjana 🙂