Spicy Puffed Rice ~ Spicy Murmura

I had a very difficult time deciding on the third evening snack for this marathon. I had so many ideas and could not make up my mind. All day yesterday I was scratching my head and going back on forth on various snacks I had short listed. I even decided to take an easy way out and post the biscotti recipe I baked for Home Bakers Challenge that I am yet to post. This morning, I was not happy posting a recipe I made for another event and made this spicy puffed rice. This is a snack that can be prepared in a jiffy and perfect for an evening snack.

Kara Pori, pelalu, blogging marathon

I like puffed rice and it is my favorite snack and comfort food. I can eat it in any form, for any meal. I usually make puffed rice upma as Mr.U also likes it a lot. But when I am the only one eating, I mix some onion, crushed garlic, chili powder, salt and oil to puffed rice to make a variation of jhal muri. But I also like bhel puri; an Indian street food and spiced puffed rice or kara pori that prepared today.

Spicy puffed rice is prepared by seasoning puffed rice with some spices. I used green chilies as I like to bit the chilies along with the puffed rice. I used peanuts here but can be substituted putnalu (fried chana dal) or can use both.

Kara Pori, pelalu, blogging marathon

Preparation: 5 – 10 minutes
Serves: 2 – 3

Ingredients:

  • 1 tbsp. Oil
  • 1/8 Mustard Seeds
  • ¼ tsp. Cumin Seeds
  • 5-6 Curry Leaves broken into 2-3 pieces
  • 2-3 small Green Chilies slit lengthwise and cut into 3-4 pieces or desired size (3 green chilies is a bit spicy and I used 3)
  • 1/3 cup Peanuts
  • ¾ tsp. Salt
  • 1 tsp. crushed Garlic
  • 1/8 tsp. Turmeric
  • 4 cups Murmura / Puffed Rice

Preparation:

  • Heat oil in a pan, add cumin and mustard seeds.
  • When the seeds pop, add curry leaves, green chilies, peanuts, little bit of salt and fry for 1 ½ – 2 minutes until peanuts are roasted.
  • Add garlic, turmeric, remaining salt and sauté for few seconds. Watch out, garlic will burn very fast.
  • Immediately add puffed rice and mix well until spices coat the puffed rice. Continue to fry for a minute until the puffed rice becomes crisp.
  • Remove from fire and serve.
  • If there is any leftovers, let the puffed rice cool completely and store in an air-tight container.

Note:

  • Green chilies can be substituted with red dry chilies. I used 3 green chilies and it was spicy, exactly the way I like. For less spicy, use only 2 green chilies.
  • Peanuts can be substituted with fried chana dal or putnalu. OR can use 1/2 peanuts and 1/2 putnalu.

Recipes I posted this month in 2008 , in 2009 , in 2010 , in 2011 and in 2012.
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page
Events: I am sending this spicy puffed rice to Chef Mireille’s Taste of the tropics: Chilies.

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