Murmura Recipe | Spicy Puffed Rice
Servings: 7 cups
Ingredients
- 7 cups Puffed Rice ( murmura/muri/borugulu)
- 1 green chili, chopped
- 5 sprigs curry leaves
- 1 tsp mustard seeds
- 1.5 tsp cumin seeds
- 1.5 tsp garlic powder or 4 large garlic cloves
- 1 tsp Kashmiri red chili powder
- ¼ tsp crushed black pepper
- ½ tsp citric acid ( for sourness) optional
- ½ tsp turmeric powder
- ¼ tsp hing (asafoetida)
- 2 tbsp roasted cashew
- ½ cup roasted peanuts
- salt to taste
- 2 tbsp oil
Instructions
Roasting the Murmura -
- I roasted the puffed rice in the oven. I feel roasting the murmura in the oven keeps them crunchy for very long time. If you don’t want to do this, you can just pan fry them with the spices.
- To roast them in the oven, preheat the oven to 200 F and place the puffed rice in a large baking tray and spread evenly. Place the tray in the middle of the oven and roast for 20 minutes, mixing it once mid way. Murmura will not change color or become brown.
How to make Spicy Puffed Rice -
- Once the murmura are roasted, heat a large pan and add oil. Once the oil gets hot add the mustard seeds and let them pop.
- Reduce the heat to low, and add the cumin seeds. Let them sizzle for 10 seconds. Now add the chopped green chili and lots of curry leaves. If you are adding fresh garlic, add it now. Cook it the curry leaves crisp up.
- Add all the spices and salt and immediately turn off the stove. The heat will toast the spices. If the oil is too hot, the spices can easily burn in a fraction of a second.
- Add the roasted murmura and toss till well combined. ( If you have not roasted the murmura, turn on the stove and pan fry the murmura in low flame till crisp. Mix often to avoid burnt spices)
- Taste and adjust salt. Add the roasted peanuts and cashew and give a final toss.
- Store it in a air tight container. Stays fresh for up to 3 weeks.