Category Archives: Vysial Specials

Kaara pori ( Spicy Murmura or Spicy Puffed Rice)

Kaara Pori 

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.

Ingredients

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

To Season

Coconut oil – 2 tablespoons

Ghee – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Method

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.

Chef’s Tips

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.

 

 

 

 

 

 

 

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Perugu Pindi ( Curd Upma)

Perugu Pindi 

So, So, Soft, Perugu Pindi or Curd Upma is a Vysial Special dish. We make this upma for breakfast. I learnt this recipe from my very close friend Bhanu Pinni when I lived in Trichy. Thanks Bhanu Pinni for sharing this recipe. This Upma goes well with any chutney or Venthiya Kuzhambu and thick chilled curds .

Ingredients

Raw rice – 1 and 1/2 cups ( wash and soak in sufficient water overnight )

Channa dhal – 2 tablespoons ( wash and soak in  water for 2 hours. Do not soak the Channa dhal with the rice, soak it separately )

Chopped green chillies – 2

Freshly grated coconut – 1/2 cup

Salt to taste

Thick curds – 1 cup

Water – 1 and 1/2 cups

To Season

Oil – 3 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Perugu Pindi served with Vendakai (ladies finger ) Venthiya Kuzhambu 

Method

Drain the rice. Take a big blender jar. Add the soaked and drained rice, grated coconut, chopped green chillies, salt to taste and curds. Blend to a little coarse paste. Heat a non stick pan. Keep the flame on medium. Season. Add the ground paste. Add the drained Channa dhal. Mix well. Add 1 and 1/2 cups of water. Mix well. Cover the pan and keep on sim flame. Leave it for 25 to 30 minutes on sim flame till the Upma is cooked.Stir in between gently.  The Upma will crumble and become like sand when cooked.  Switch off the stove.  Garnish. Mix gently. Serve hot.

Chef’s Tips

1) Always cook this Upma on simflame, it will not discolour.

2) Do not add more than 2  greenchillies if you want a white coloured upma. If you add more green chillies the Upma will turn to a light green colour.

3)Do not  soak the Channa dhal overnight, it smells.