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

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: Indian, Maharastrian

Ingredients

  • 1.5 cups poha (flattened rice) (thick to medium flakes)
  • 1/2 cup green peas ((I used frozen peas))
  • 1/2 cup onion (finely chopped)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera) seeds
  • 1 sprig curry leaves
  • 2 tablespoons roasted peanuts/groundnut
  • salt (to taste)
  • 1/2 teaspoon sugar (optional)
  • 1/4 teaspoon turmeric (optional)
  • 2 tablespoon oil
  • 1 tablespoon lemon juice

For Green Masala

  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 1/2 inch ginger
  • 2 cloves garlic (optional)
  • 2 green chilies
  • 1 teaspoon lemon juice
  • 2 tablespoons water (for grinding)

Garnish

  • 2 tablespoons coriander leaves

Method

  1. 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.
  2. 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.
  3. 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.
  4. Then, add chopped onion and saute it till they are soft and translucent.
  5. Now add green masala paste, green peas and saute well for 3-4 minutes until the raw smell of ginger-garlic goes away.
  6. Now add soaked poha, turmeric (optional), salt, and sugar and mix everything gently.
  7. Cover the pan with a lid and cook for 2-3 minutes on low flame. Stir occasionally.
  8. Add lemon juice, and roasted peanuts and mix well.
  9. Garnish with coriander leaves, mix well, and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.