Needed fast and healthy vegan breakfast or snack idea? Hariyali Poha is a flavorful and nutritious Indian dish made with flattened rice and a green masala made from coriander and green chilies. It is a popular variation of the traditional poha and is known for its vibrant green color and fresh taste. The green masala gives Hariyali Poha a unique and aromatic taste. This Indian breakfast/snack recipe can be made in 15 minutes!
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What is Poha
Poha is rice that has been parboiled, rolled, flattened and then dried to produce flakes. Rice is parboiled before flattening because when it becomes Poha it can be consumed with little or no cooking. It is also known as rice flakes, flattened rice or beaten rice and is a common Indian main dish. In the south it is called aval or Avalakki. It can be used in many savory and sweet recipes.
In Indian cuisine, Poha, a plant-based snack is often consumed as a nutritious breakfast or snack. In Western India, there is Kande Pohe or Dadpe Pohe (a no-cook recipe). In the South Indian region, we make Puli Aval Upma and also use it to make this dessert called Aval Kesari/Pudding, during the Janmashtami festival. A handful of aval is added to the idli batter to make soft and fluffy idlis.
Aval provides energy to the body to carry out its daily functions, is a good probiotic food, rich in fiber, light on the stomach so it is easily digested, and is a low-calorie snack.
What is Hariyali Poha?
While there are many vegetarian Poha recipes available, I recommend you try this quick and easy Hariyali (meaning green/green in Hindi) Poha recipe. Also known as Kothamali Aval Upma (in Tamil), Green Chutney, Coriander/Coriander Poha or Green Masala Poha, is a different and simple aval breakfast recipe that will keep you full and satisfied.
What gives this vegan snack its unique taste is the freshly ground green masala paste (similar to green chutney) made with coriander, mint leaves, coconut and green chillies. The aromatic coriander leaves give this Aval Upma a new refreshing taste and a beautiful green color. Try this delicious homemade Indian vegan breakfast or snack recipe! The recipe is simple, tasty and very nutritious.
Why make it
- It contains nutritious ingredients
- Vegan, soy-free and gluten-free breakfast and snack recipe
- Can be made in 15 minutes
- A quick and easy one-pot meal
- It is made without potato, onion and garlic
Ingredients needed 🧾
Eruption – You need the thick variety to make this green Kothamali aval. The thin variety does not withstand rinsing and soaking and becomes mushy.
Herbs, spices and aromatics – coriander or coriander leaves, mint leaves, green peppers, curry leaves, cumin seeds, And mustard seeds give this green coriander poha its flavour.
Vegetables – I added frozen peas with this Hariyali ha recipe You can also use fresh matar (green peas in Hindi).
Coconut – You can use freshly grated coconut or dry unsweetened desiccated coconut, coconut chips or flakes.
Peanuts And urad valley give the recipe for green chutney poha a nutty flavor and the necessary crunch.
Other seasonings – lemon juice, And sugar will help balance the flavors. Usage vegan gheeolive oil or any other vegetable oil to make this vegan Hariyali Poha.
How do you make it 🔪
- Add coconut, coriander, 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.
- Then add dry, flattened rice to a sieve or colander.
- Rinse it under running water (at room temperature) until it softens and there is no dry liquid left. This takes about 30 – 45 seconds. Keep it aside for now. Boss tip – Do not soak the flattened rice in water.
- Heat vegan ghee in a frying pan. Temper the mustard seeds together with the cumin seeds. Once they start spluttering, add the curry leaves, peanuts and urad dal.
- Once the urad dal turns light golden brown, add the green peas and fry for 2 minutes on medium flame.
- Then add the ground green masala paste. Mix and fry for another 2-3 minutes. The raw smell should disappear.
- Finally, add the rinsed poha along with salt. Mix until well coated with the green masala. Tip from the boss – If the flattened rice feels too dry at this stage, sprinkle some water, mix, cover and remove the rice from the heat after a minute.
Serving suggestions🍽
Squeeze some lemon juice over it and garnish with grated coconut. Serve immediately. It becomes dry if not consumed immediately. Drizzle some oil over it if you feel it has become dry. You can also add some chopped raw onions, roasted peanuts, sev, fried cashew nuts or pomegranate seeds to the Hariyali poha. Serve this for breakfast, an evening snack or even pack it in lunch boxes. We love to have this breakfast for dinner.
Serve it with some coconut chutney or raita on the side. You can also combine it with Chikoo Milkshake or Turmeric Latte and enjoy a healthy breakfast! If you serve it as an evening snack, combine it with tea or coffee. Serve with some crispy Kara Boondi, Crispy Almonds or Chiwda. I combine it with tomato soup or broccoli soup and cucumber salad. If you like it a little spicy, wipe it down with some Chaas Popsicles!
Top recipe tips 💭
Do not rinse or soak the poha too much. It will become mushy and lumpy. Rinsing it under water in a colander for 30-45 seconds should be enough. Prepare the rice flakes and prepare the green masala before starting the cooking process. If you have green chutney at home, you can use it in this vegetarian Hariyali poha recipe. Do not overcook or the aval will become hard and dry. Squeeze some lemon juice over it when you serve it for that extra zest.
Frequently asked questions about recipes 📖
If necessary, use another form of sugar instead of jaggery. Skip adding curry leaves if it is not found where you live. Use any form of unsweetened coconut for this recipe. Add 10-12 mint leaves and coriander while grinding to give this dish a refreshing taste. Also use the coriander stalks while grinding the green masala. I sometimes also add a tablespoon of rasam powder or sambar powder when grinding the green masala paste for more flavor. Add cashews along with peanuts or use them as a garnish. They add a nice crunch.
Feel free to add more vegetables of your choice. You can add green vegetables such as spinach, peppers, green beans and broccoli. Other vegetables such as potatoes, carrots and onions can also be added.
It is best when served fresh as it tends to dry out over time. Leftovers can be stored in the refrigerator for 4-5 days. When reheating, sprinkle water over it and heat it up. The green masala can also be made in advance and stored in the refrigerator for up to 2 days. Don’t forget to add lemon juice or olive oil to prevent discoloration and maintain freshness.
Yes. This same green masala paste can be used to make Hariyali Pulao, Hariyali Sabudana, Hariyali Quinoa, Hariyali Paste, Hariyali Paneer, Hariyali Cauliflower Rice, etc. Swap the beaten rice for these grains. You can also make Sundal with this green masala paste.
More breakfast ideas
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Recipe 📖
Hariyali Poha is a flavorful and nutritious Indian dish made with flattened rice (poha) and a green masala made from coriander and green chilies. It is a popular variation of the traditional poha and is known for its vibrant green color and fresh taste. The green masala gives Hariyali Poha a unique and aromatic taste.
Ingredients
To make the green masala paste
To make the Hariyali Poha
Instructions
To make the green masala paste
-
Add coconut, coriander, 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 prepare the Poha
-
Then add dry, flattened rice to a sieve or colander.
-
Rinse it under running water (at room temperature) until it softens and there is no dry poha left. This takes about 30 – 45 seconds. Keep it aside for now. Chef’s tip – Do not soak the flattened rice in water.
To make the Hariyali Poha
-
Heat vegan ghee in a frying pan. Temper the mustard seeds together with the cumin seeds. Once they start spluttering, add the curry leaves, peanuts and urad dal.
-
Once the urad dal turns light golden brown, add the green peas and fry for 2 minutes on medium flame.
-
Then add the ground green masala paste. Mix and fry for another 2-3 minutes. The raw smell should disappear.
-
Finally, add the rinsed poha along with salt. Mix until well coated with the green masala. Chef’s Tip – If the flattened rice feels too dry at this stage, sprinkle some water, mix, cover and remove from heat after a minute.
Comments
Do not rinse or soak the poha too much. It will become mushy and lumpy. Rinsing it under water in a colander for 30-45 seconds should be enough. Prepare the rice flakes and prepare the green masala before starting the cooking process. If you have green chutney at home, you can use it in this vegetarian Hariyali poha recipe. Do not overcook otherwise the poha will become hard and dry. Squeeze some lemon juice over it when you serve it for that extra zest.
Power supply
Calories: 371.89kcal | Carbohydrates: 67.59G | Egg white: 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
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