Kaarapori (Rice puffs salad)

Pori Herb Salad – A Fire-Free Tamil Siddha Retreat Delight

Some recipes don’t just nourish the body—they reconnect us with ancient wisdom. This fire-free salad, made with pori (puffed rice), fresh herbs, unripe mango, and traditional Tamil spices, is one such dish. Rooted in Siddha retreat food practices, it requires no cooking—only mindful preparation, fresh ingredients, and a deep respect for nature’s healing power.

I first made this dish thanks to my varsity junior, Sivajothi Arnasalam, who generously shared it from her treasured collection of traditional recipes. And I’m so glad she did! The result was a salad that’s superb, light, and utterly refreshing—a dish that surprises the palate with its tangy, astringent, and pungent notes, followed by a harmonious play of all six tastes (aru suvai): sweet, sour, salty, bitter, pungent, and astringent. All in one mouthful.

Ingredients:

1. Pori 1 cup

2. Coriander leaves 1/2 cups

3. Mint leaves 1/4 cup

4. Curry leaves 1/4 cup

5. Onion( pink Bombay Onions)-2

6. Mango (unripe) cut into tiny pieces 

7. Pepper and Cumin powder 1/2 teaspoon

8. Turmeric powder 1 pinch

9. Lemon juice- 1 teaspoon

10. Salt 1 pinch

Method: 

In a large bowl, mix all the ingredients together gently just before serving. The pori should remain crisp, so it’s best to prepare the salad close to serving time. Taste and adjust salt or lemon juice if needed.

A Bowl Full of Balance

This salad is more than just a quick fix—it's a living expression of Siddha tradition, of balance in taste, energy, and digestion. The combination of fresh herbs, raw mango, and puffed rice not only excites the palate but supports the body with natural cleansing and cooling properties. No stove, no fuss—just pure, traditional nourishment, ready in minutes.

Thank you again, Sivajothi, for this gem of a recipe—a testament to how shared food and shared culture keep our roots alive, no matter where we are.