Puffed rice: Difference between revisions
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|Malayalam || Pori, Malaru |
|Malayalam || Pori, Malaru |
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Revision as of 04:22, 18 April 2011
Puffed rice (Tamil:பொரி [Pori], Malayalam:പൊരി Marathi:चिरमुरे)is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.
Origin
Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities.
- Pori offered to Vinayagar (Lord Ganesh) with jaggery, mentioned in Tiruppugazh,a 15th century anthology of Tamil religious songs, written by Arunagirinathar, Tamil poet.
Usage
Puffed rice is used in snack foods and breakfast cereals, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat item. It is also used in temples and gurdwaras as prasad.
Pori is offered to Hindu God and Goddess in all poojas in the South Indian state of Kerala and Tamil Nadu. Pilgrims of Sabarimala often pack puffed rice in their Irumudikettu along with jagery meant to be offered to Lord Ayyappan. To Lord Ganesh puffed rice (Pori) is offered without fail since its meant to be most liked by him, says Tamil saints. Also as snacks all over the state. Making Pori is the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu.
A traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Muri is a staple food in many parts of Rayalaseema, North Karnataka, Bengal and Bangladesh. Jhalmuri or Masalamuri or Bhelpuri is a very popular preparation made from muri.[1]
Puffed rice is referred to as mur-mure in some parts of India. In many parts of Rayalaseema, North Karnataka uggani along with Mirapakai Bajji (Chilli Bajjis) are popular.
| Language | Puffed rice |
|---|---|
| Assamese,Oriya | Mudhi |
| Bengali | muri |
| English | Puffed Rice or Bengal Biscuits (Relating to India) |
| Chinese | mi xiang |
| Gujarati | Mumra or Mamra |
| Kannada | Kalle Puri, Puri, Mandalu,Chirumuri or Mandakki and Aralu (Poprice) |
| Kazakh | кіртілдек күріш ("kirtildek kurish") |
| Konkani | Chirmulyo, Chanburo |
| Korean | Gang-naeng-yi |
| Kosli language (Sambalpuri) | Bhuja |
| Malayalam | Pori, Malaru |
| Marathi | Kurmure / Murmure |
| Maithili | Murhi |
| Nepali | Murai / Muri |
| Norwegian | Puffet ris |
| Russian | воздушный рис ("vozdushny ris") |
| Tamil | Pori |
| Telugu | Borugulu or Mora moraalu (similar to "mur mure") |
| Tulu | Kurlu |
| Urdu (Dakkani) | Murmure |
| Portuguese | Arroz Tufado |
| Slovene | ekspandiran riž |
| Serbian | ekspandirani pirinač |
| íslenska | uppblásin hrísgrjón |
| Hindi | Murmure / Parmal / Laee / Laiyaa |
| Italian | Riso soffiato |
| Punjabi | Phulian |
| Spanish | Arroz inflado |
| Polish | Ryż dmuchany / preparowany |
| Hebrew | Orez TaFuah |
| German | Puffreis / Reiswaffel |
| French | Riz soufflé |
| Vietnamese | Bỏng gạo |
Sources and notes
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |