Ingredients:
Puffed Rice | Pori - as required
Small onion - 20 to 30
Lemon juice
Coconut Oil
For Grinding:
Coriander leaves - 1 bunch
Grated Coconut - one handful
Green chilies - 4
Salt
Preparation:
1. Firstly chop the small onions and soak them in lemon juice. Not too much lemon juice. A little more is fine. If excess, drain it in a container and use it later if required. This should soak for a minimum of 8 hours.
2. Grind coriander leaves, coconut, green chilies, and salt to a thick consistency adding very little water. Add this to the above small onions which have been soaking in lemon juice.
3. Once the above are ready, in a bowl, take the required quantity of pori or puffed rice and mix it will a little coconut oil.
4. Now add the required quantity of the above-ground paste and soaked onions to the above pori / puffed rice and give a good mix.
5. Adjust salt or tanginess by adding little more lemon juice (taken from excess juice that is strained to a container)
6. Tasty Coriander Gharam for Pori is ready. Serve immediately.
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