Learn how to make Kara Pori (Murmura), a spicy puffed rice evening chai time snack that is filled with peanuts and flavoured with garlic and turmeric.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Snack
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
Equipment
1 kadai wok
INGREDIENTS
2tablespoonscoconut oil or ghee
¼cuppeanuts
2tablespoonspottukadalai(roasted chana dal)
1teaspoonmustard seedsoptional
1dried red chillies optional
1sprigcurry leaves
2 to 3garlic clovessliced thinly lengthwise
¼teaspoonturmeric powder
½teaspoonred chilli powder or sambar powder
3cupspuffed ricePori aka murmura
salt to taste
INSTRUCTIONS
Heat coconut oil in a thick-bottomed kadai on a medium flame.
2 tablespoons coconut oil
Add the peanuts and fry until you hear a popping sound. Next, add the roasted chana dal (pottukadalai) and fry until they turn golden. Reduce the flame to low and move the contents to one side of the pan.
¼ cup peanuts, 2 tablespoons pottukadalai
Add mustard seeds (if using), dried red chilli (if using), curry leaves and garlic. Saute until the seeds splutter and the garlic slices turn golden.
1 teaspoon mustard seeds, 1 sprig curry leaves, 2 to 3 garlic cloves, 1 dried red chillies
If the pan is really hot, you may switch it off and cook on residue heat. Else make sure the flame is low. This is to ensure the spice powders don't get burnt. Stir in the turmeric powder and red chilli powder or sambar powder.
¼ teaspoon turmeric powder, ½ teaspoon red chilli powder
Lastly, fold in the puffed rice (pori/ murmura) with a pinch of salt. Mix until all the puffed rice is coated with the spice and becomes crispier.
3 cups puffed rice, salt to taste
Switch off and transfer the content into a large bowl to cool. Serve with evening chai.