Kara Pori

Instructions

1. 1

   Prepare the Tempering

   • Heat coconut oil in a large, wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Reduce the heat to low-medium. Add the urad dal, chana dal, and raw peanuts. Sauté for 2-3 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are roasted and crisp.
   • Add the broken dried red chillies, curry leaves, and thinly sliced garlic. Continue to sauté for another minute until the garlic turns golden and the curry leaves become crisp and aromatic.
2. 2

   Add Spice Powders

   • Turn the heat to the absolute lowest setting to prevent the spices from burning.
   • Add the turmeric powder, red chilli powder, and asafoetida to the pan.
   • Stir everything quickly for about 15-20 seconds until the raw smell of the spices disappears.
3. 3

   Combine with Puffed Rice

   • Immediately add the puffed rice and roasted gram dal to the pan.
   • Sprinkle the salt evenly over the top.
   • Gently toss and mix everything together on low heat for 3-4 minutes. This step is crucial to make the puffed rice extra crispy and ensure it's thoroughly coated with the spice mixture.
4. 4

   Cool and Store

   • Turn off the heat. Transfer the Kara Pori to a large plate or tray and spread it out in a single layer.
   • Allow it to cool down completely to room temperature. This prevents condensation and keeps it crunchy.
   • Once fully cooled, store the Kara Pori in a clean, dry, airtight container to maintain its freshness and crispness for up to two weeks.