Green Chutney Poha

Ingredients 

For The Paste

1 cup fresh coriander leaves

¼ cup mint leaves

10-12 curry leaves

 2 tsp chopped ginger

1 green chili 

½ cup grated fresh coconut 

3 tbsp water

For the Poha

2 cups thick poha (flattened rice)

1 tbsp ghee

1 tbsp oil

½ tsp jeera

½ tsp mustard seeds

2 tbsp cashew nuts (halved)

2 tbsp peanuts

1 cup chopped onions

15-20 curry leaves finely chopped

salt to taste

1 tsp sugar

1 tbsp freshly squeezed lime juice

1 tbsp pomegranate seeds ( optional)

 

Preparations

  For the chutney

 Add all the ingredients to make the paste in a blender and blend to make a coarse paste. Do not add any extra water while blending. Scrape the sides of the blender and push the ingredients towards the blade a few times while blending. Poha 

Add poha to a mesh strainer and rinse well with water. Keep mixing the poha while rinsing so that all of them get wet well. 

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. If it is thicker poha, wash well, just add enough water below the level of the poha, it will soak well and become soft, no need to squeeze the excess water. Keep mixing once or twice to check all the grains are well coated. To cook Poha

Heat ghee and oil in a pan over medium heat.

Once the ghee is hot, add cumin seeds and mustard seeds and let them crackle for 4-5 seconds.

Add cashew nuts and peanuts and cook until browned (2-3 minutes). Stir frequently while cooking to ensure even browning.

Add onions and curry leaves and cook until the onions turn pink (3-4 minutes). Stir frequently.

Now add the green paste and cook until it is dried (2-3 minutes).

Add the soaked poha, salt, sugar and mix well.

Reduce the heat to low.

Cover the pan with a lid and cook for 5-6 minutes. Stir 2-3 times in between cooking.Once cooked, after taking off from the gas, before serving always add lime juice, if added while cooking the Vitamin C is lost. Poha has iron to absorb the iron you need Vitamin C which you get from lime juice, coriander and mint leaves too.It is a  very healthy breakfast, as it has carbs, proteins from nuts, Vitamins and to make it healthier, you can add some carrots, green peas, cauliflower, potato, so you get fiber too. I always add equal amount of poha and vegetable when I make poha or any other upma. Note- I always keep mentioning to finely chop curry leaves, as it has Vitamin E, which is lost when people discard it if the leaves are whole. Being fat soluble always fry curry leaves along with spices last, then add other veges. 

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