Hariyali Poha | Green Masala Poha
Hariyali Poha is a flavorful and nutritious Indian dish made with flattened rice (poha) and a green masala made from cilantro, and green chilies. It's a popular variation of traditional poha and is known for its vibrant green color and fresh taste. The green masala gives Hariyali Poha a unique and aromatic flavor.
Servings 5 people
Calories 371.89kcal
Equipment
Ingredients
To make the green masala paste
- ⅓ cup coconut Grated
- 1 cup cilantro
- ¼ cup mint leaves
- 3 green chillies finely chopped
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon water
To prep the Poha
- 2 cups Poha Thick
- Water for rinsing
To make the Hariyali Poha
- 1 tablespoon vegan ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry Leaves
- 1 tablespoon urad dal
- 2 tablespoon peanuts
- ⅓ cup green peas
- Salt
- ½ teaspoon sugar
Instructions
To make the green masala paste
- Add coconut, cilantro, mint leaves, sugar, green chillies, and lemon juice to a blender jar.
- Blitz, to make a smooth paste by adding 1-2 tablespoons of water. Do not add more water. Set this green masala paste aside for now.
To prep the Poha
- Next, add dry flattened rice to a strainer or colander.
- Rinse it under running water (at room temperature) until it turns soft and there is no dry poha left. This should take about 30 - 45 seconds. Keep it aside for now. Chef Tip - Do not soak the flattened rice in water.
To make the Hariyali Poha
- Heat vegan ghee in a skillet. Temper mustard seeds along with cumin seeds. Once they begin to splutter, add the curry leaves, peanuts, and urad dal.
- Once the urad dal turns light golden, add the green peas and saute for 2 minutes on medium flame.
- Then add the ground green masala paste. Mix and continue to saute for another 2-3 minutes. The raw smell should go.
- Lastly, add the rinsed poha along with salt. Mix till it coats well with the green masala. Chef tip - If the flattened rice feels too dry at this stage, then sprinkle some water, mix, cover, and take it off the flame after a minute.
Notes
Do not over-rinse or soak the poha. It will become mushy and lumpy. Rinsing it underwater in a colander for 30-45 seconds should be enough. Prep the rice flakes and prepare the green masala before starting the cooking process. If you have leftover green chutney at home you can use it in this veg Hariyali poha recipe. Do not overcook or else the poha will become hard and dry. Squeeze some more lemon juice on top when you serve for that extra zing.
Nutrition
Calories: 371.89kcal | Carbohydrates: 67.59g | Protein: 8.15g | Fat: 7.46g | Saturated Fat: 4.37g | Polyunsaturated Fat: 0.99g | Monounsaturated Fat: 1.5g | Sodium: 99.48mg | Potassium: 201.6mg | Fiber: 4.28g | Sugar: 3.22g | Vitamin A: 428.86IU | Vitamin C: 30.22mg | Calcium: 47.38mg | Iron: 1.74mg