Murmura Chivda | Spicy Puffed Rice

By Ministry of Curry · 25 min

Ingredients

Instructions

1. Sift the puffed rice and discard any powder or dirt.
2. Roast the puffed rice in a wide pan in two batches over medium heat for 5 to 7 minutes each, until hot to the touch.
3. Roughly chop half of the curry leaves and set them aside with the whole leaves.
4. Coarsely grind the ginger and green chilies (stems removed) in a grinder.
5. Add 2 tablespoons of oil to the pan and fry the peanuts over medium heat for 3 to 4 minutes until lightly browned. Remove them with a slotted spoon, leaving excess oil in the pan.
6. Roast the chana dal in the same pan for 3 to 4 minutes until lightly golden. Remove with a slotted spoon, leaving the oil behind.
7. Add the remaining oil to the pan and heat. Add the asafoetida and mustard seeds; once they start to pop, lower the heat to the lowest setting.
8. Add the turmeric, sesame seeds, curry leaves, ground ginger and chilies. Sauté on low for 1 to 2 minutes, without letting the chilies and ginger brown. Turn off the heat.
9. Add this mixture to the roasted puffed rice along with the peanuts and chana dal. Add the salt and sugar and mix gently.
10. Let the chivda cool completely, then store in a dry airtight container at room temperature for 3 to 4 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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