Hariyali poha recipe, poha cooked with green chutney masala, serves as a perfect breakfast or dinner recipe. Poha | aval | rice flakes, we make many simple recipes using it. I personally love poha recipes as they are very simple and easy to make. Especially, on the days when you are running out of idli batter, this helps a lot. I got the idea of Hariyali poha recipe, from my chutney pulao recipe. I wanted to give it a try with poha.
After moving to Hongkong, this is my first post. I wanted to make a video for this recipe but still finding out ways to set up the camera and other stuff in the small kitchen. Coming to this post, if you have leftover green chutney in hand, you can go ahead and make this recipe. Do give it a try and let us know how it turned out.
Also check out the Collection of poha recipes from Jeyashris kitchen
Hariyali poha recipe
Ingredients
- 1 cup Thick or medium poha
- ¼ cup loosely packed Mint leaves
- Coriander leaves little
- 1 Green chili
- Ginger a small piece
- 1 Clove optional Garlic
- 1 tblsp Oil
- 1 big onion
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds
- ½ tsp Lemon juice
- 1-2 tblsp Peanuts
- Curry leaves few
- Salt as needed
- ¼ tsp Turmeric powder
Instructions
- Let’s first make the green chutney.
- In a mixie jar add the mint leaves, coriander leaves, green chili, ginger, and garlic.
- Add salt and grind this into a fine paste. Add little water to grind. If you have left over green chutney at home you can use this for the Hariyali poha recipe.
- Add 1 cup of poha in a bowl.
- Wash it well and drain excess water.
- Add salt, cumin seeds and lemon juice to this and mix well.
- Keep it aside.
- In a pan add oil and add the mustard seeds and curry leaves.
- Add in the peanuts. Saute this in medium flame and allow the peanuts to cook for a minute.
- Add finely chopped onions and little salt for the onions to get cooked evenly.
- Add the turmeric powder.
- Now we can add the ground chutney paste.
- Saute for a minute till the raw smell goes off.
- Add the poha which we washed and kept aside.
- Mix well and let this cook for 2-3 minutes in medium flame.
- Switch off the flame.
- Serve hot.
- A cup of chai on the side will be a great accompaniment for this Hariyali poha.
Notes
2. Use thick or medium variety of poha, as the thin variety won’t work out well for this.
- Let’s first make the green chutney.
- In a mixie jar add the mint leaves, coriander leaves, green chili, ginger, and garlic.
- Add salt and grind this into a fine paste. Add little water to grind. If you have leftover green chutney at home you can use this for the Hariyali poha recipe.
- Add 1 cup of poha in a bowl.
- Wash it well and drain excess water.
- Add salt, cumin seeds and lemon juice to this and mix well.
- Keep it aside.
- In a pan add oil and add the mustard seeds and curry leaves.
- Add in the peanuts. Saute this in medium flame and allow the peanuts to cook for a minute.
- Add finely chopped onions and a little salt for the onions to get cooked evenly.
- Add the turmeric powder.
- Now we can add the ground chutney paste.
- Saute for a minute till the raw smell goes off.
- Add the poha which we washed and kept aside.
- Mix well and let this cook for 2-3 minutes in medium flame.
- Switch off the flame.
- Serve hot.
- A cup of chai on the side will be a great accompaniment for this Hariyali poha.
- You can grind the curry leaves along with the green chutney, instead of tempering it in oil.
- Use thick or medium variety of poha, as the thin variety won’t work out well for this Hariyali poha.
