Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe

This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda.

Murmura Chivda | Kurmura Chivda: Puffed Rice with Peanuts, Green Chillies, and Curry Leaves
Low Oil Murmura Chivda | Kurmura Chivda

This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and super delicious. The best part is that it also gets done in a jiffy so that is a blessing in the Diwali season.

Do also try my recipes for Low-Oil Poha Chivda and Kolhapuri Bhadang.

How to Make Murmura Chivda | Kurmura Chivda

Kurmura Chivda
Print
Murmura Chivda | Kurmura Chivda
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This is the recipe for a delicious, low-oil and healthy Murmura Chivda | Kurmura Chivda. It also gets done very quickly and so is a blessing in the busy Diwali season.

Course: Snack
Cuisine: Indian, Maharashtra, South Indian
Servings: 10 People
Author: Aruna
Ingredients
  • 200 Gms Kurmura, Murmura
  • 1/4 Cup Peanuts
  • 3 tbsp Roasted Gram Dal, Chutney Dal
  • 1/4 Cup Thinly Sliced Dried Coconut, Copra
  • 1-2 tbsp Finely Chopped Green Chillies
  • 10-12 Curry Leaves, Torn to Small Pieces
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1.5 tbsp Oil
  • Salt to Taste
Instructions
  1. In a large kadhai, over medium flame, heat the oil.

  2. Add the peanuts and stir-fry for 1 minute.

  3. Lower the heat to low.

  4. Add the roasted gram dal and copra slices.

  5. Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.

  6. Add the finely chopped green chillies and curry leaves.

  7. Stir-fry till the curry leaves and chillies becomes crisp.

  8. Add the salt, turmeric, and asafoetida.

  9. Mix well.

  10. Add the kurmura and mix well.

  11. Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.

  12. Turn off the heat and let the Murmura Chivda cool.

  13. Store in an air-tight bottle.

Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda

  1. Before you start making the Murmura Chiva, I would recommend that you keep all the ingredients ready and within arm’s reach. This is because here there is very little time between adding ingredients and a danger of something burning if you are not quick enough.
  2. Take a Kadhai that is large enough so that you can comfortably stir-fry the Kurmura Chivda. 200 gms is quite a large amount of kurmura/murmura.
  3. Add the oil to the Kadhai and heat till it is hot.
  4. Now add the peanuts and stir-fry till they just start to change colour, about a minute. The peanuts will fry further after we add the other ingredients.

  5. Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
  6. Add the roasted gram dal and copra slices.
  7. Patiently stir-fry till the roasted gram starts to change colour to light golden brown and become crisp. At the same time the copra slices also start to brown at the edges.
  8. Now add the finely chopped green chillies and curry leaves.
  9. Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
  10. Now add the salt, turmeric, and asafoetida; and mix well.
  11. Add the murmura.
  12. Mix well so that it is coated with the turmeric and salt.
  13. Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
  14. Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
  15. Store Murmura Chivda | Kurmura Chivda in an air-tight container.
Kurmura Chivda | Murmura Chivda
Kurmura Chivda | Murmura Chivda

6 thoughts on “Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.