Aval Pori Mixture | Aval Mixture Recipe

Easy Aval Pori Mixture recipe with detailed step by step pictures. Quick and delicious Aval Mixture Recipe!

Our biggest festival, Deepavali is all about good over evil, light over darkness. In the festive spirit, there is a lot of give and take too. Neighbors and friends share goodies with each other. And that for me is the best thing with any festival. I still remember those days when we had newly moved into our current house. We didn’t know our neighbors until Diwali. I knocked on their door hesitantly with a plate full of Deepavali sweets and the next day, the plate came back full with goodies from their house. And just like that, we became friends 🙂

After sharing my Kasi Halwa yesterday, I know I have to share something savory today. What’s better than a good mixture?! Mixture is a South Indian term for a savory snack that is a mixture of different stuff. Usually it has many fried ingredients ranging from sev, boondi, lentils and peanuts. Every year, we make Boondi Mixture without fail for Deepavali but this time I wanted to give a twist to our usual snack and prepared this Aval Pori Mixture – made with flattened rice and puffed rice!

There is a story behind how I made this Aval Pori Mixture. When I was preparing Diwali sweets this week, I shared some with my house-help. Next morning, to my surprise she handed me a box of this Aval Pori mixture. To say that I was touched is an understatement. The husband and I loved her mixture to the core and the next day I asked her for the recipe and she very sweetly shared the immediately. The twist in this mixture is that she used fried Avarekalu or Hyacinth beans, which was very new to me. Luckily I had a batch of frozen Hyacinth beans and I must say, they do lend great taste to this mixture.

How to make Aval Mixture | Aval Pori Mixture

📖 Recipe

Aval Pori Mixture | Aval Mixture Recipe

Ramya

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine South Indian, Tamilnadu Recipes

Servings 1 500ml Jar

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ ¼ cup Aval/Atukulu/Flattened Rice Thick Variety
• ▢ 2-3 cups Pori/Maramaralu/Puffed Rice
• ▢ ¼ cup Peanuts
• ▢ ¼ cup Fresh Avarekalu/Hyacinth Beans optional
• ▢ ¾ teaspoon Red Chilli Powder
• ▢ ¼ teaspoon Turmeric Powder
• ▢ ¼ teaspoon Sugar
• ▢ Salt as needed
• ▢ Oil to deep fry
• ▢ A few Fresh Curry Leaves

COOK MODEPrevent your screen from going dark

Instructions

 

• Remove the skin of the fresh hyacinth beans/avarekalu if using. Press the bean between your thumb and index finger until the skin breaks, discard the skin and set aside the beans.
• Heat oil for deep frying. Set the flame on medium and fry the fresh avarekalu/hyacinth beans in batches until golden brown and crispy. Remove onto a tissue and let the additional oil drain.
• In the same hot oil, add a handful of flattened rice and immediately reduce the flame to low. The flattened rice starts to puff up. Remove it before it changes color and drain the extra oil on a paper towel or tissue. Repeat it with rest of the flattened rice.
• Add peanuts to the hot oil and fry for 3-4 mins on low flame until the peanuts are golden brown and have slightly opened up. Remove and drain off the extra oil. Switch off the flame and add fresh curry leaves to the hot oil. Once they turn crisp, remove them onto a paper towel too.
• In a thick bottomed pan, add puffed rice and heat/fry them on low flame for 4-5 mins. This helps crisp them up. Set aside.
• Add all these fried ingredients into a box/container and add salt, turmeric powder, chilli powder & sugar and mix well using a large spoon. Check for spiciness and salt – adjust if required.
• Store in an air tight container and use a dry spoon – stays well for over a week/ten days.

Notes

• Avarekalu/Hyacinth beans are optional as they are not in season all the time but if they are available, do use them as they have a unique taste and adds to the crispy element in the mixture.
• Adjust the amount of puffed rice as needed. It is not essential but gives body to the mixture.
• Adjust the spices as per preference.
• Sugar is optional especially if you want a spicy mixture.
• Fried curry leaves are a must – huge flavor addition to the mixture.
• The puffed rice might absorb oil so make sure every batch is drained on the paper towel.
• Store the mixture in an air tight container and don’t use hands/wet spoon – stays crisp even after a week.

Keyword aval mixture, diwali recipes

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Aval Mixture Recipe

Prep Work

1. Remove the skin of the fresh hyacinth beans/avarekalu if using. Press the bean between your thumb and index finger until the skin breaks, discard the skin and set aside the beans.

How I made

1. Heat oil for deep frying. Set the flame on medium and fry the fresh avarekalu/hyacinth beans in batches until golden brown and crispy. Remove onto a tissue and let the additional oil drain.

2. In the same hot oil, add a handful of flattened rice and immediately reduce the flame to low. The flattened rice starts to puff up. Remove it before it changes color and drain the extra oil on a paper towel or tissue. Repeat it with rest of the flattened rice.

3. Add peanuts to the hot oil and fry for 3-4 mins on low flame until the peanuts are golden brown and have slightly opened up. Remove and drain off the extra oil. Switch off the flame and add fresh curry leaves to the hot oil. Once they turn crisp, remove them onto a paper towel too.

4. In a thick bottomed pan, add puffed rice and heat/fry them on low flame for 4-5 mins. This helps crisp them up. Set aside.

5. Add all these fried ingredients into a box/container and add salt, turmeric powder, chilli powder & sugar and mix well using a large spoon. Check for spiciness and salt – adjust if required.

6. Store in an air tight container and use a dry spoon – stays well for over a week/ten days.

Recipe Notes

• Avarekalu/Hyacinth beans are optional as they are not in season all the time but if they are available, do use them as they have a unique taste and adds to the crispy element in the mixture.
• Adjust the amount of puffed rice as needed. It is not essential but gives body to the mixture.
• Adjust the spices as per preference.
• Sugar is optional especially if you want a spicy mixture.
• Fried curry leaves are a must – huge flavor addition to the mixture.
• The puffed rice might absorb oil so make sure every batch is drained on the paper towel.
• Store the mixture in an air tight container and don’t use hands/wet spoon – stays crisp even after a week.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂