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Green Masala Poha

Thick poha flavoured with green masala is a great way to start your morning!
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 2 cups thick poha (beaten rice)
  • 1 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

For the green masala

  • 1 cup coriander leaves
  • 2 tablespoons chopped mint leaves
  • 7-8 curry leaves
  • 1 " ginger chopped
  • 1-2 small green chillies adjust to taste, chopped
  • 1/2 cup grated coconut
  • 1/2 teaspoon cumin seeds
  • juice of 1/2 lime adjust to taste

To season

  • 1/2 teaspoon mustard seeds
  • 1 medium-big onion finely chopped
  • 2 tablespoons cashewnuts halved
  • 1 tablespoon peanuts with skin optional
  • 1 tablespoon ghee or oil


  • In a wide bowl dissolve the sugar and salt in 1 cup of water. Add the beaten rice and gently mix until all the flakes are wet. Do not squeeze out the water from the flakes, instead place the flakes in a colander to drain off the excess water. Keep aside.
  • Using water sparingly (about 1-2 tablespoons) grind all the ingredients mentioned under 'For the green masala'. Keep it coarse
  • Heat the oil or ghee in a heavy based kadai/wok and fry the cashew nuts and peanuts one by one for a few seconds and remove. 
  • To the same pan, add a little extra oil or ghee and when hot add the mustard seeds. When they stop spluttering, add the curry leaves, toss for a few seconds and then add the chopped onions. Fry till they turn translucent (pale)
  • Now add the coarsely ground masala and fry on a medium-low heat for about minute or so. Then add the soaked poha flakes and give everything a good mix. Check taste and season with some extra salt only if required. Remove from heat
  • Garnish with the fried cashew nuts & peanuts and serve immediately