#KaraAvalPori #SpicyPuffedRiceFlakes : Traditionally Puffed rice is made by heating the rice in a sand filled oven. The very high temperature makes the rice to puff up. This puffed rice is called pori in Tamil and muri or mur mura in Hindi.
When the rice flakes [ #Aval ] is puffed up it is called puffed rice flakes.
#PuffedRiceflakes is known as #AvalPori in Tamil. It is called #Chivda in Hindi.
Here let me present a simple recipe to prepare a spicy evening snack using AvalPori.
Method :
Smash four cloves of garlic and keep aside.
Grind coarsely 4 cloves of garlic, green chilly, cumin seeds and salt.
Keep aside.
Heat a big kadai with oil on a stove over slow flame.
Add mustard seeds after oil becomes hot and wait till it splutters.
Then add asafoetida powder, broken pieces of red chilly, ground nut and fry until peanut crackles.
Now add fried grams, smashed garlic cloves, curry leaves and coarsely ground paste and fry for a minute or until fried gram becomes golden color.
At this point add curry leaves and swiftly stir for few seconds.
Then add salt, turmeric powder and red chilly powder and turn off the stove.
Now add aval pori and stir well so that the fried ingredients completely mix with the aval pori.
Spicy and crunchy kara aval pori is ready.
Transfer into an airtight container.
It can be stored for a week to 10 days.
It is a very good snack for evening tea or coffee.
Other recipes you might like to try
When the rice flakes [ #Aval ] is puffed up it is called puffed rice flakes.
#PuffedRiceflakes is known as #AvalPori in Tamil. It is called #Chivda in Hindi.
Here let me present a simple recipe to prepare a spicy evening snack using AvalPori.
| Ingredients : | |
|---|---|
| 4 - 5 cups | Puffed rice [ Pori ] |
| 6 Tsp | Oil |
| 1/2 Tsp | Mustard seeds |
| 1/4 cup | Ground nut [ peanut ] |
| 1/4 cup | Fried gram |
| 4 | Red chilly, break into pieces |
| 4 | Green chilly |
| 1 Tsp | Cumin seeds |
| 8 cloves | Garlic |
| 15 - 20 | Curry leaves |
| 1 Tsp | Salt [ adjust ] |
| 1/4 Tsp | Turmeric powder |
| 1/4 Tsp | Asafoetida |
| 1/2 Tsp | Red chilly powder [ adjust ] |
Method :
Smash four cloves of garlic and keep aside.
Grind coarsely 4 cloves of garlic, green chilly, cumin seeds and salt.
Keep aside.
Heat a big kadai with oil on a stove over slow flame.
Add mustard seeds after oil becomes hot and wait till it splutters.
Then add asafoetida powder, broken pieces of red chilly, ground nut and fry until peanut crackles.
Now add fried grams, smashed garlic cloves, curry leaves and coarsely ground paste and fry for a minute or until fried gram becomes golden color.
At this point add curry leaves and swiftly stir for few seconds.
Then add salt, turmeric powder and red chilly powder and turn off the stove.
Now add aval pori and stir well so that the fried ingredients completely mix with the aval pori.
Spicy and crunchy kara aval pori is ready.
Transfer into an airtight container.
It can be stored for a week to 10 days.
It is a very good snack for evening tea or coffee.
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Other recipes you might like to try
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