(An Indian tea-time snack made from puffed rice)

It’s Diwali time! Indian kitchens are brimming with Diwali food. Everyone makes a wide variety of snacks and sweets for Diwali at home. Today, I am sharing a very simple Diwali recipe- Kurmura/Murmura chivda. This is such a simple recipe that even people with very little time on hand can quickly make it. You can make this chivda ahead of time and then store it to relish it on Diwali days. Try this quick snack recipe and let me know (in the comments section below) how you liked it!

RECIPE VIDEO

Ingredients

• 8 cups puffed rice ( कुरमुरा / मुरमुरे/ चुरुमुरी)

• 4 tbsp groundnut oil (तेल)

• 2 tsp mustard seeds (सरसों / राई)

• 5 tbsp roasted chana dal (भुना हुआ चना दाल / पुटानी / दारिया)

• 10-12 curry leaves (करी पत्तियां)

• 5 tbsp roasted peanuts (मूंगफली)

• 10-15 dried coconut pieces (सूखे नारियल के टुकड़े)

• 1 tsp turmeric powder (हल्दी पाउडर)

• 1 tsp red chilli powder (लाल मिर्च पाउडर)

• 1 tsp powdered sugar (पाउडर चीनी)

• salt as per taste (नमक)

• 4 tbsp boondi (बूंदी)

Method

• Cut dry coconut into pieces as shown below -

• In a large kadhai/pan, heat the oil. Once the oil gets hot add mustard seeds, and let them splutter.

• Add peanuts and fry are cooked and change colour. Add roasted chana dal, curry leaves, and dried coconut slices to the oil. Saute on low flame for 3-4 minutes. The curry leaves will crisp up, and the coconut slices will turn golden brown.

• Add turmeric powder, red chilli powder, sugar, and salt. Mix well and saute for 10- 15 seconds only.

• Immediately add the kurmura/murmura, and toss well so the kurmura gets properly coated with the tempering.

• Add the boondi. Mix well. Turn off the heat.

  KURMURA CHIVDA IS READY TO BE SERVED.

Notes -

• Once the chivda cools down, transfer it to an air-tight container/dabba and store it in a cool dry place. The chivda can be stored at room temperature for 25-30 days.

• If you are making this chivda on a large scale, and you don’t have a big container/kadhai, make the tempering in a small kadhai. Transfer the kurmura/ murmura from the packet to a big steel deep dish/baking tray and pour the tempering on it(as shown in the image below). Add boondi, and mix everything well. After the chivda has cooled down, transfer it to an air-tight container.

• You can add sev instead of boondi, or add both. You can make this chivda without sev and boondi too.

• If you like spicy food, add more red chilli powder.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.