This is a famous Vysial recipe. When you are hungry, have a bowl of this spicy pori. It fills your stomach and is very light. A very enjoyable and satisfying recipe. Best served with a cup of piping hot tea.
Cleaned Puffed rice ( murmura) – 6 cups
Halved peanuts – 1 cup
Roasted, fried gram ( Pottu kadalai) – 1 cup
Paper thin poha – 1 cup ( thin poha )
Turmeric powder – 1/4 teaspoon
Chilli powder – 3/4 teaspoon ( I have used Kashmiri chilli powder )
Salt to taste
Asafoetida powder – 1/4 teaspoon
Cumin ( jeera ) powder – 3/4 teaspoon
Finely chopped dried curd chillies – 1 tablespoon( mor milagai)
Finely chopped garlic – 1 tablespoon
Finely chopped curry leaves – 1 tablespoon
Oil – 1 teaspoon
Coconut oil – 2 tablespoons
Ghee – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Take a bowl. Add in 1 teaspoon of oil. Mix in the chilli powder, turmeric powder, salt, jeera powder and asafoetida powder. Mix well. Keep it aside till the time of use.
Heat a big, broad, heavy bottomed pan. Season. Keep the flame on sim. Add in the chopped curd chillies. Fry on sim flame to a little dark golden colour. Add the chopped garlic. Fry till golden. Next, add in the peanuts, roasted gram, paper thin poha and the chopped curry leaves. Fry till golden. Add the cleaned pori. Sauté on sim flame for 5 minutes. Now add in the dry spice powders mixed in oil. Keep the flame on sim. Mix gently and leave on sim flame for 3 minutes. Switch off the stove. Remove the pan from the stove top and keep it aside to cool. Transfer the spicy pori to an air tight container.
1) Sauté all the ingredients on sim flame. The colour will be retained.
2) Add salt carefully. The pori is salted already and the curd chillies also have salt.
3) Shelf life of this pori is 15 days.
4) Also tastes great with some curds drizzled on top.