Coriander Mint Poha Recipe | Kothamali Pudina Aval | Hariyali Poha

Coriander Mint Poha is one of the simple and flavorful breakfast which can be whipped up in 15 mins. This poha is made using freshly ground masala. This flavor takes this recipe to the next level.

I have added garlic while grinding the masala. If you do not like garlic either skip it or replace it with the same amount of ginger. Do not skip the lemon juice. It gives a nice tangy taste to the dish. Use any branded thick variety poha for this recipe.

To make perfect aval wash poha thoroughly with water, drain the water completely and keep it aside for 5 mins to soak. Do not soak poha directly in the water itself. If you do so, it would become soggy. Nowadays different varieties of poha are available you can use any of them to prepare this recipe. Now let us see how to prepare this recipe.

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Coriander Mint Poha Recipe | Kothamali Pudina Aval | Hariyali Poha

Print Recipe

Coriander and mint-flavored Poha.

Servings	Prep Time
2 people	5 min

Cook Time

15 min

Servings Prep Time 2 people 5 min

Cook Time 15 min

Coriander Mint Poha Recipe | Kothamali Pudina Aval | Hariyali Poha Print Recipe Coriander and mint-flavored Poha. Servings Prep Time 2 people 5 min Cook Time 15 min Servings Prep Time 2 people 5 min Cook Time 15 min

Ingredients

To grind

• 1 cup Coriander leaves finely chopped
• 1/2 cup Mint Leaves/Pudina finely chopped
• 3 Garlic pods
• 2 Green chilies
• 1 tbsp Lemon juice
• salt to taste

Main ingredients

• 1 cup Poha/Aval/Puffed Rice
• 1 Onion finely chopped
• 1 Dry Red Chili
• 1 strand Curry Leaves/Karuveppilai
• 1/2 tsp Mustard, Urad dal
• 1 tbsp Roasted Peanuts
• 10 Cashews split into two
• 2 tbsp Coconut grated
• 1 tbsp oil
• 1 tbsp Ghee

Servings: people

Instructions

1. In a mixer jar, add all the ingredients under the "To grind" and add little cold water and grind it to a smooth paste. Masala paste should be thick. Do not add too much water. Just one or two tbsp of water will do. Masala paste is ready, set it aside.
2. Wash the poha thoroughly, drain it completely, and keep it for 5 mins to soak. After 5 mins fluff it up without breaking it.
3. Heat a pan, add oil and ghee. Once the oil gets heated up, add mustard seeds, urad dal, and let it crackle.
4. Now add cashews, peanuts, and saute for a min until it turns golden brown.
5. Add onion, dry red chili, curry leaves, a little salt for onion, and saute until onion turns translucent. Now add the ground masala paste and saute for a min.
6. Then add soaked poha/aval, required salt (already salt is there in onion and ground paste, so adjust accordingly) and saute for 2 to 3 mins. Then add grated coconut and mix well. Serve hot.

Recipe Notes

• I used thick poha/aval. Wash it thoroughly with water, drain the water completely and keep it for 5 mins to soak.
• You can even use red poha.
• While grinding the masala, add only one or two tbsp of water.
• Do not skip the lemon as it gives a nice tangy taste to the recipe.

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Delicious and healthy green poha is ready to relish.

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