Coconut oil - 6 spoons
Mustard - 1/2 spoon
Jeera - 1/2 spoon
Coriander seeds - 1 spoon
Curd Chillies - 4
Pottu Kadalai / Fried Gram - one handful
Ground nut - one handful
Turmeric - 1/2 spoon
Garlic - 4 to 6 pods
Salt - 1 spoon
Red Chilli powder - 1 spoon
Rasam Powder - 1 spoon
Curry leaves - few
Hing - 1/4 spoon
Puffed Rice / Borugulu / Pori - 100 gms
Preparation:
1. In a kadai, add coconut oil and splutter mustard seeds. Keep the flame low throughout the process.
2. Add hing and saute. Add crushed garlic and saute. Do not burn the garlic. Add jeera and coriander seeds and saute for some time. Add curd chilies and saute. Add curry leaves and saute. Do not saute too much. Add pottukadalai and ground nut and saute. Make sure the flame is low.
3. Add all the powders and saute. Do not over-saute otherwise the powders will turn brown. Make sure the flame is low.
4. Add the puffed rice and mix it nicely. Let it be on low flame for a minute and switch it off.
5. Initially the pori will not be crispy but as it cools down it will turn crispy. Transfer to an air-tight container.
6. Tasty Karam Borugulu / Kara Pori is ready.
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