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Thursday, June 2, 2011


Poriullu is a famous Iyengar (Hebbar, Mandya) snack prepared during special occasions. It is a spicy nuts and lentils mixture (Chivda). This is a healthy, colourful tea-time snack. Any lentils can be used. However, the soaking time differs for each lentil. In karnataka, during broad beans season, similar type of mixture is made using Pachai mochai (field beans or bakla).

NOTE: Raw peanuts or roasted peanuts can be used. Moong dhal, mochai kottai (navy beans) can also be added. Bengal gram can be used instead of pottukadalai. Moong dhal & bengal gram should be soaked for 2 hours and mochai kottai should be soaked overnight. Black chick peas (karuppu kondaikadalai) can be substituted for kabuli chana.

If the oil is too hot, the lentils will become too hard to bite. So, ENSURE MEDIUM HEAT OF OIL.


Peanuts - 1/4 cup
Green gram - 1/4 cup
Kabuli chana - 1/4 cup
Dried green peas - 1/4 cup
Pottu kadalai (Roasted gram) - 1/4 cup
Cashews - 15
Salt - as per taste ( I used a little more than 1/4 tsp.)
Chilli powder - 1/4 tsp.
Hing - a pinch
Turmeric powder - a generous pinch
Oil - for deep frying
Ghee - 1 tsp. (for tempering)
Metal strainer - 1


Soak dried green peas and kabuli chana separately overnight. Soak green gram and raw peanuts separately for 2 hours. Drain each item separately and dry it in a clean towel for half an hour.

Heat oil in a kadai. Ensure medium heat of oil. Deep fry all the items one by one, by immersing the metal strainer in oil. Transfer the items one by one to a wide bowl. Deep fry the pottukadalai also and add it to the bowl.

In another pan, heat ghee and temper with hing, turmeric powder and chilli powder. Add this to the bowl of mixture alongwith required amount of salt. Mix well by tossing the bowl. Spicy poriullu is ready.


  1. i love this one so much but hv never tried it thinking will the lentils be completely cooked was my ??? Now am so clear will try it soon very tempting..

  2. Paarkave supera irukke,lovely click too shanti..:)

  3. Recently I saw thsi snack in a bangle function...It is a tradition in brahmin family to have this snack during occasions that too in bangle function atleast in ma home...Thanks a lot for teh recipe....shall try it out...The next time I am not going to get this snack from shop instead I will use ur method as a guide and will try it out...Thanks Shanthi mam :)

  4. Its no longer a healthy snacks once you deep fry it. However, very tempting snack (new too). I love fried green-gram (moong dal), never tried it with other stuff.

  5. Omg, seriously am drooling over that irresistible mixture, feel like munching them rite now...fantastic!

  6. we make this but a different combination of pulses r used here..looks really irresistable

  7. your tips are valuable here. Looks very crunchy snack

    Hamaree Rasoi

  8. My Maa makes this a bit differently. but the ingredients in your list is very good. will try out yours next time.

  9. Very tempting dear,feel like munching rite now...

  10. I thought this is a Karnataka speciality till you said it an iyengar snack!!Are you appropriating it or what? Haha

  11. very new and interesting snack, super click ponga

  12. Mixture looks yummm! Have had a snack like this(but not the same) from Lala kadai. It was little sweet too! :)

  13. Yum, looks crunchy and spicy and just perfect !!!

  14. Wow,so tempting and wonderful snack....

  15. ரொம்ப நல்லா இருக்கின்றது...பகிர்வுக்கு நன்றி.

  16. Wow! such a droolworthy mixture.. can finish off the whole in one sitting :)

    Sunanda's Kitchen

  17. Crunchy mixture, looks very good

  18. Super crunchy mixture, love to have with cofee

  19. Perfect snack with tea,loved it.

  20. awesome munchies..love to have when watching TV :)

  21. Love this...You have made it sound doable at home. Very tempting pic.

  22. I too make this, love munching it with my Tea, lovely one shanthi, perfect one

  23. In Salem and Erode districts this is porikollu, made for the valaikaappu seemantham functions. Only that they are not fried in oil, but soaked in the spiced water and roasted on a very low fire slowly until the pulses are all puffed to crisp and hollow. They also add puffed aval pori and coconut pieces.
    This one sounds easily do-able for us and is a sure wholesome snack.

  24. Loved visiting ur wonderful Blog...nice to find a good collection of traditional recipes....Glad to follow u

    Thanks for such a healthy n colorful mixture recipe


  25. Totally divine recipe. All these years, I used to wonder how to get the right frying standard for this. Usually we use store bought ones.
    A lovely blog with various tips on unusual items like sundakkai. Thanks for sharing.

  26. Fantastic recipe.
    I love this your site is the only site that has authentic recipe for this. Thanks!


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