Monday, April 20, 2015

Porikullu - Protein Packed Healthy Snack

I was home, in India, for a short vacation during March. I happened to be around to attend a family celebration. Meanwhile, it was a good opportunity to catch up with cousins and needless to mention it was a great vacation. The family celebrated the occasion of a child to be born later this May. In India special celebrations are observed during pregnancy. We hold the 'valaikaappu' and 'seemantham' for the mother-to-be around her last trimester, the South Indian custom like Baby shower. This means lot of good food and snacks. Each of us who attend such festivities get to carry back sweets and savoury snacks too.
One of the dishes made is the Porikullu or the varuththa payaru which is soaked, drained and dry roasted legumes and few additional nuts. This is a power packed snack that the mother can consume to combat her cravings. It is rich in fibre, vitamins and protein which is good for the mother and child. Because making it is a long drawn process, we do not make it like an everyday snack. Getting to make and eat them occasionally has its own thrill, isn't it?
Each household has a unique combination and some dry roast, some of us sun dry for days and some people fry in some oil. There is no measures nor ingredients to adhere to. We just add few legumes, nuts and spice and salt. While I make it with legumes, you may find recipes that sprout the legumes and do the porikollu. Adding puffed beaten rice and bits of dry coconuts will tone the heat down.


1 cup green gram whole
1 -2 cups black chickpeas
1 cup red chori beans
1/2 cup peanuts peeled
1/4 cup roasted gram
1/2 cup dry coconut slices
1/2 cup  beaten rice
2 tablespoons red chilli powder
Salt to taste
Curry leaves
1 teaspoon asafoetida powder
1 1/2 teaspoon turmeric powder

Wash each of the beans separately and soak them in water overnight. Next day, drain the water and in a change of water soak again for another six hours.
Drain the water and spread them on a cloth and allow them to dry in the sun. Keep it in the sun for two days bringing them in by night, still on the cloth and kept separately.
Wash the curry leaves, spread them on a cloth, cover with another light cloth and leave it in the sun. they will dry to a shrivel during the time the legumes are drying in the sun.
Heat a heavy rounded bottom pan, an iron wok will be ideal. Once the pan is rally hot, reduce the heat to medium.
Dry roast, in small quantities, a few fistfuls at a time, each of the dry legumes. Repeat with all of them.
Transfer to a flat and large dish.
Moisten the powders and salt with few teaspoons of water.
Gently turn the roasted legumes in the mixture so as to coat them with the mixed spices.
Spread them back on the dish and place this in the sun for a day from morning to evening.
Bring the dish in and keep it spread overnight.
Next morning if there is moisture in the mixture, take it back to the sun and dry them until they are dry.
Roast the peanuts as you may find in this post. Add them to the above porikullu.
Slightly toss the roasted gram in the heat of the pan. Transfer them to the dish.
In the same heavy pan, roast the beaten rice until it puffs (you may use store bought puffed beaten rice, aval pori). Do this in small quantities at a time and do not allow the rice to brown. Transfer these to the porikullu.
Add the sliced, dry coconuts to the mix.

Porikullu is ready to store and snack on. Store in an airtight container and it keeps well for even three months as there is no oil.
The legumes will be crunchy to munch and feel hollow unlike their hard texture that is characteristic of legumes.
The guilt factor is the salt and spice alone, otherwise it is one of the best snacks to consume in small handfuls.

Susan, The Well seasoned Cook 's ever popular My Legume Love Affair is now managed by Lisa since February 2013. This current edition MLLA #82 is being hosted by Briciole. The above tasty nutty snack is being sent there.


  1. Nice to munch on.. Looks good too.

  2. What a nice tradition and beautiful photos. I would like to taste it. Thank you so much for sharing this with MLLA.


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