Category: Breakfast, Dinner, Snack, Traditional
Cuisine: Tamilnadu
Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins
Pori/ Puffed Rice is usually used in making snacks. During ayudha Poojai, Pori is served along with jaggery and roasted gram. After this, most of the households leave them as such. I tried making a spicy version of this Pori upma with the leftover puffed rice/ pori. The secret ingredient in this recipe is the usage of Idli Podi/Gunpowder that elevates the upma to a whole new level. This spicy Pori upma can be served as a breakfast or evening tiffin with a hot cup of coffee. It will definitely kick your taste buds.
Ingredients
Adjust Servings
Instructions
- In a colander add three cups of pori/ puffed rice. Wash them in running water and set aside for 10 -15 mins.
- In a pan, add two teaspoons of gingelly oil. Add 1/4 tsp of mustard seeds, urad dal, channa dal . Let it get roasted. Add green chilli, curry leaves,and chopped onions. Sautee until onion is soft.
- Add turmeric powder, asafoetida powder and finally a teaspoon of Idli podi. Sautee for a min and add puffed rice/pori. Toss everything together and cover the pan for 2-3 mins.
- Remove teh lid and squeeze half of a lemon. Garnish with coriander leaves. SErve with a hot cup of coffee or tea.
Notes
- I didnot add any vegetables. You can add boiled green peas or grated carrots if you like.
- I used home made Idli podi for this recipe. You can also add store bought one if you have.
- Increase or decrease the Idli podi based on your spice levels.
- Adding less salt is important as the Idli podi itself has some salt to it.