Kara Pori that’s also known as Masala kaara pori makes a fantastic guilt free snack whenever you begin to crave for something to munch on. It is also one of the easiest pori recipes that you can make to finish off the pori that gets left over after pooja.
A cup of this spicy puffed rice along with a cup of steaming coffee or tea during the evenings is a wonderful treat especially during this cold season.
Mostly I make this snack when I have lots of pori after the Ayudha Pooja as we get lots of pori from the office poojas and from home.
This Kara pori makes an interesting snack to make with the left over pori instead of just eating it plain.
I had some left over pori (Murmura) after making pori urundai for Karthigai Deepam and every year the left over always gets converted to kara pori.
My kids love this so much and their favorite to munch when they are reading books is this spicy murmura. As it’s a healthy snack, I never mind even if they binge on it.
We love garlic, so I always spice up the pori with garlic and it gives such a nice flavor to our all time favorite snack. But you can leave out the garlic if you do not like it.
You can also add cashew nuts and sliced almonds while roasting the peanuts.
Kara Pori recipe details below:
- Pori (Puffed rice / Murmura) – 1+1/2 cups
- Roasted peanuts – 1/4 cup
- Roasted gram dal (pottukadalai / chutney dal) – 1/4 cup
- Garlic pods – 3
- Red chili powder – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Curry leaves – 2 sprigs
- Salt – to taste
- Oil – 2 tsp
- Crush the garlic with skin and keep it ready.
- Heat a wide pan with oil.
- When hot add crushed garlic, curry leaves, roasted peanuts, roasted gram dal and sauté over low flame for 2-3 mins.
- Switch off the stove and immediately add turmeric powder, red chili powder, salt and mix well. It should get cooked in the heat of the pan itself.
- Now add pori and toss well. The pori should get well coated with the spice powders.
- Kara pori is ready.
- Store in an air tight jar and enjoy as you wish.