on Mar 06, 2022, Updated Mar 29, 2024 Poha can be made in various ways. Here are some more of my favorite ways to make it: Poha Bhel, Indori Poha, Kanda Batata Poha, Red Rice Kanda Poha, and Banarasi Chura Matar. I was going to make breakfast, and just then, my gardener came with a batch of homegrown mint and cilantro. The herbs looked so fresh that I was immediately tempted to use them. My poha was already soaked, so I twisted it and made this green poha instead of the classic one. It turned out delicious too. Try it!
About Green Poha (Hariyali Poha, Kothamali Poha)
Green Poha (Hariyali Poha), known as Kothamali Poha in South India, is your regular poha flavored with a coriander mint paste. It is an instant, easy-to-make breakfast that comes together in under 30 minutes. The herb paste gives it a refreshing taste and a beautiful green hue, which makes it quite different from the regular poha recipe. Serve coriander mint poha for breakfast on its own or with a generous topping of sev and a cup of Masala Chai or South Indian Filter Coffee on the side. It can also be packed in a lunch or snack box. Poha comes in various thicknesses. I like to use thick poha for this recipe because it doesn’t get mushy after soaking. You can also use red poha or millet poha instead of white poha. For the paste, you will need cilantro (fresh coriander leaves), mint leaves, curry leaves, ginger, green chilies, fresh coconut, and water to make the green paste. Adjust the green chilies as per your taste. You can buy already grated fresh coconut from the freezer section of any Indian grocery store. It will save you some time. Cashew Nuts and Peanuts give a nice crunch to the soft poha! Ghee/Oil – I like combining ghee and oil to make this recipe, but you can use only oil or ghee. Others – You will also need cumin seeds, brown mustard seeds, onions, curry leaves, salt, granulated white sugar, freshly squeezed lime juice, and pomegranate kernels. Pomegranate seeds are optional, but add a nice bite and subtle sweetness. For added nutrition, you can also sneak in a few veggies, such as green peas, carrots, green beans, or bell peppers. Keep the rinsed poha aside. The poha will keep absorbing the moisture and become soft by the time the rest of the recipe is ready.
1 cup cilantro (tightly packed) ¼ cup mint leaves (tightly packed) 10-12 curry leaves 2 teaspoon chopped ginger 1 green chili (stalk removed) ½ cup grated fresh coconut (tightly packed) 3 tablespoon water
Cover the pan with a lid and cook for 5-6 minutes. Stir 2-3 times in between cooking.
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