Hariyali Poha|Poha in green masala

hariyali poha served in a bowl with coriander leaves and lemon wedge on the side

5 from 2 votes

Hariyali Poha (Poha in Green Masala) is an easy, delicious and healthy breakfast recipe made with beaten rice or flatten rice flavored with green masala along with onions and seasoning like chillies, lemon and curry leaves

Course Breakfast

Cuisine Indian, Maharastrian

Keyword breakfast recipes, hariyali poha, healthy, indian, poha, poha in green chutney masala, under 30 minutes

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 149kcal

Author Bhavana Patil

Ingredients

1.5 cups thick Poha/flattened rice/Beaten Rice
½ cup boiled 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 mint mint
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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition