Tilgul | Til ke Laddu for Makara Sankranti

Til or Sesame is such an inseparable part of Makara Sankranti celebrations. In Maharashtra, the traditional greeting for Makara Sankranti is Tilgul Ghya, God God Bola (take a Tilgul and speak sweetly).

Tilgul |Sesame Jaggery Balls | Til ke Laddu
Tilgul |Sesame Jaggery Balls | Til ke Laddu

For some unknown reason, the recipe for Tilgul is not on the blog and so here I am with this super simple recipe for this delicious Sesame Laddu. The trick for making good, chewy Til ke Laddu is not to overcook the jaggery syrup and to make the laddus as soon as you take the cooked mix off the heat as the mix tends to harden pretty quickly.

Handling the hot til-jaggery mix is quite a task and if you don’t feel up to it, just pour the mix into a greased plate and roll it into a thin layer to make Til Chikki/Til Patti. 😀

Recipe for Making Tilgul | Til ke Laddu | Til Chikki | Til Patti

Cook Time: 30 mins

Makes: 24 X 2″ Laddus

Ingredients

  1. Sesame, Til – 200 Gms
  2. Roasted Peanuts – 75 Gms (See notes, if you want to roast peanuts)
  3. Crushed Jaggery or Gur – 200 Gms
  4. Ghee – 2 tbsp
  5. Cardamom Powder – 1 tsp

Method to Make Tilgul | Til ke Laddu | Til Chikki | Til Patti

  1. If you are making Til Chikki or Til Patti, grease a 10″ to 12″ flat plate or the back of such a plate and set aside.
  2. Over low heat, dry roast the til till they become aromatic and start to pop.
  3. Immediately remove into a plate.  If you leave them in the hot pan they will continue to cook.
  4. Crush the roasted peanuts just a bit using a mortar and pestle. You can also just pulse them for  seconds in the chutney attachment though I prefer crushing.
  5. In a large pan, over low flame, heat the ghee.
  6. Add the jaggery and let it melt. Mix well so that the ghee is incorporated.
  7. Wait till the jaggery melts completely and starts to bubble.
  8. Add cardamom powder. mix well and take the pan off the heat.
  9. Add the roasted til and peanuts.
  10. Quickly, mix well.
  11. To Make Til Gul | Til ke Laddu
    1. Either grease your palms with ghee or wet them with water. I grease my palms but the hot mix still burns.
    2. Take 1 tbsp of the til-jaggery mix and roll quickly into a ball. You have to 
    3. Repeat the process to make all the Tilgul | Til ke Laddu.
    4. Let the Tilgul cool for about 10 minutes.
    5. Store in an airtight container.
  12. To Make Til Chikki | Til ki Patti
    1. Pour the  mi onto the greased surface.
    2. Using a greased rolling pin, quickly roll into a thin sheet about 1/4″thick.
    3. Cut into squares immediately.
    4. Let the Til Patti | Til Chikki cool.
    5. Break into pieces.
    6. Store in an air tight container.
Tilgul | Til ke Laddu
Tilgul | Til ke Laddu

Dudh Puli Pitha | Kheera Puli Pithe: Poush Parbon Recipe

Here I am with a traditional Bengali delicacy called Dudh Puli Pitha | Kheera Puli Pithe to celebrate the festival of Poush Parban.  Called is Makara Sankranti in Andhra Pradesh, Maharashtra and Karnataka, this festival is celebrated as Pongal in Tamil Nadu, Lohri in Punjab, this festival marks the transition of Sun into Capricorn (Makara Rashi).

Dudh Puli | Pitha Kheer Puli Pithe
Dudh Puli | Pitha Kheer Puli Pithe

It also marks the start of 6-month auspicious period called Uttarayan, which will end with Karka Sankranti (also called Ashadi Ekadashi or Deva Shayani Ekadashi). It is said that Lord Vishnu will go to sleep for 6 months starting on Karka Sankranti and wake up only on Makara Sankranti.

In Bengal, Makara Sankranti is celebrated as the harvest festival Poush Parbon. Like in the South, freshly harvested rice plays a central part in all dishes that are made; typically as rice flour. Date palm syrup (Patali Gur) and date palm jaggery (Khejurer Gur) are used to add sweetness, while coconut and milk are the other important elements.

Today, I am sharing the recipe for the traditional Bengali sweet called Dudh Puli Pitha | Kheer Puli Pithe. These are essentially packets of rice flour dough that are stuffed with a sweet jaggery-coconut mix, and then cooked in milk.

The result is an utterly divine dessert to thrill any heart!

Do also try recipes from my Collection of Makara Sankranti Recipes!

I would recommend that you tackle this recipe in this sequence:

  1. Make the filling first.
  2. Then the kheer
  3. Finally, the rice flour dough for the filling.

I am recommending this sequence because you will get melt-in-your-mouth soft Pulis if your dough is still warm and pliable. Also, the rice flour dough has a tendency to dry out quickly, so if you make it first the Puli may split.

Inside of a Dudh Puli | Kheer Puli Pitha
Inside of a Dudh Puli | Kheer Puli Pitha

How to Make Dudh Puli Pitha | Kheera Puli Pithe

Dudh Puli Pitha | Kheera Puli Pithe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This is the recipe for Dudh Puli Pitha (also called Kheera Puli Pithe), a traditional dessert from Bengal made to celebrate Poush Parbon (Makara Sankranti). These are essentially packets made of rice flour dough that are stuffed with a coconut-jaggery mix, and cooked in sweetened milk. 

Course: Dessert, Sweets
Cuisine: Bengali, Indian, Indian Food
Servings: 16 Dudh Puli Pitha
Author: Aruna
Ingredients
To Make the Covering
  • 1 Cup Rice Flour
  • 1 Cup Water
  • 1/2 tsp Salt
  • 1 tbsp Oil
To Make the Stuffing
  • 1 Cup Grated Coconut
  • 2/3 Cup Grated Date Palm Jaggery Alternate: Regular Jaggery
  • 1/2 tsp Cardamom Powder
For the Kheer
  • 3/4 Litre Full Fat Milk
  • 2 tsp Sugar Optional
  • 1/4 Cup Grated Date Palm Jaggery
  • 2 tbsp Water
Instructions
Making the Coconut-Jaggery Filling
  1. In a heavy-bottomed pan, mix together the jaggery, coconut, and cardamom powder.

  2. Using a medium flame, heat the pan.

  3. Mix constantly till the jaggery melts and the jaggery-coconut mix comes together as a ball.

  4. Turn off the heat and transfer the jaggery-coconut mix into a plate. 

Making the Kheer
  1. Boil the milk till it reduces to about 3/4 the original volume.

  2. Add the sugar (if using) and the cardamom powder.

  3. On low heat, let the kheer continue to simmer.

Making the Rice Flour Dough
  1. Add the oil and salt to the water.

  2. Bring the water to a gentle simmer.

  3. Add the rice flour and mix quickly till the mix starts to come together as a dough.

  4. Immediately transfer the rice flour dough into a plate.

  5. While the rice flour dough is hot, knead it into a smooth dough. Grease your palms a bit with ghee/oil, if required.

  6. Cover with a damp cloth and set aside.

Making the Dudh Puli | Kheera Puli Pitha
  1. Divide the rice flour dough and the jaggery-coconut mix into 16 equal portions.

  2. Grease your palms a bit.

  3. Roll each rice flour dough portion into a ball.

  4. Press the rice flour dough ball into a thin flat disc about 3" in diameter.

  5. Place one portion of the coconut-jaggery mix on one half of the rice flour disc. 

  6. Fold the other half of rice flour disc over the filling.

  7. Press the edges together and pinch to seal the puli.

  8. Slide the puli into the simmering kheer. The Puli will first sink and then rise to the top when it is cooked.

  9. As soon as the puli rises to the top, use a slotted spoon to remove it from the Kheer as set aside.

  10. Repeat the process to make all the Pulis. Actually, you can multitask by making a new Puli while the previous one is cooking.

  11. When all the Puli are cooked, turn off the heat and let the Kheer cool to room temperature.

  12. While the Kheer is cooling, add the jaggery and water into pan and melt the jaggery to a syrup.

  13. Let the jaggery syrup also cool to room temperature.

  14. Add the jaggery syrup to the kheer.

  15. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe. 

  16. Enjoy!

 

Recipe with Step-by-Step Instructions and Photos to Make Dudh Puli Pitha | Kheera Puli Pithe

  1. Making the Filling for the Puli
    1. Use a heavy-bottomed or non-stick pan so that the mix does not burn while cooking.
    2. In this pan, combine grated coconut, jaggery, and cardamom powder.
    3. Heat the pan on a medium flame.
    4. Keep stirring the coconut-jaggery mix till the jaggery melts and the mix comes together as a ball.
    5. Take the pan off he heat and immediately  transfer the cooked jaggery-coconut mix into a plate. If you leave it in the hot pan, it will continue to cook.
    6. Let the mix cool a bit.
    7. Divide into 16 equal portions.
    8. Set aside.
  2. Cooking the Kheer
    1. Using a heavy bottomed pan, on a medium flame, boil 1 litre milk till it reduces to about 3/4 litre.
    2. Turn the heat down to low.
    3. To the reduced milk, add the sugar (if you are using it using) and the cardamom powder.
    4. Keeping the heat low, let the kheer simmer.
  3. Making the Rice Flour Dough For the Covering
    1. Add the oil and salt to the water.
    2. Bring the water to a gentle boil.
    3. Take the water off the heat and immediately add rice flour.
    4. Quickly mix the rice flour dough till all the rice flour is well-incorporated.
    5. Immediately transfer the rice flour dough into a plate.
    6. Grease your hand a bit with oil/ghee, and knead the hot dough till it comes together as a smooth ball.
    7. Let it cool a bit and divide into 16 equal portions.
    8. Roll each portion into a ball and set aside.
    9. Cover with a damp cloth and set aside.
  4. Cooking the Dudh Puli | Kheera Puli Pitha
    1. Use a little ghee or oil to grease your palms.
    2. Shape each rice flour ball into a flat disc about 3″ in diameter.
    3. Take one portion of the coconut-jaggery mix and place it on one half of the rice flour disc.
    4. Gently fold the other half of rice flour disc over the filling and bring the edges together.
    5. Using gentle pressure, press the edges together to seal the puli.
    6. Now gently the puli into the simmering kheer.

    7. The Puli will first sink and then rise to the top when it is cooked.

    8. When the puli rises to the top of the simmering kheer, gently remove it from the Kheer and set aside. You may find malai forming on the surface of the milk. Just gently skim it off and mix into the kheer.
    9. Make and cook all the pulis in the kheer as just described. I continued to shape Pulis while the previous one is cooking.
  5. After all the Puli are cooked, take the Kheer off the heat and let it cool till it is lukewarm or to room temperature.
  6. As the Kheer is cooling, make a jaggery syrup by melting the jaggery with  2 tbsp water.
  7. As soon as the jaggery melts, take the jaggery syrup off the heat and let it cool to room temperature.
  8. After both the Kheer and Jaggery Syrup have cooled, pour the syrup into the milk.
  9. Mix the syrup well into te milk to form the kheer.
  10. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe.
  11. Let the Dudh Puli rest for about 30 minutes.
  12. Enjoy!

 

Kheer Puli | Dudh Puli for Poush Parbon
Kheer Puli | Dudh Puli for Poush Parbon

I am taking this wonderful dessert to the 126th Foodie Monday Blog Hop where the theme is Sankranti Recipes.

Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

Here I am with this no-cook recipe for Kesa Mithoi,  a rice flour laddu from Assam that I have made using my dear friend Pushpita’s recipe. This is my first time tasting Chawal ke Laddu and I was delighted at how delicious they were.

Kesa Mithoi | Assamese Rice Flour Laddu
Kesa Mithoi | Assamese Rice Flour Laddu

I have been meaning to try Pushpita’s recipes for a while now, and when the 121st Foodie Monday Blog Hop elected to replicate recipes from Pushpita’s blog Pushpita’s Chakhum, I was thrilled to bits. I have been following this blog for a while and know that Pushpita specializes in flavourful recipes that are also super-delicious. More importantly, I have learnt a lot about North Eastern cooking that her blog celebrates.

I have had the privilege of tasting Pushpita’s delicious Tender Bamboo Shoot Pickle and Bhoot Jholakia + Thai Bird’s Eye Chilli Pickle.  Let me tell you they are just mouthwatering!

If you love laddus, here is a collection of other laddu recipes from my blog.

How to Make Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

 

Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This a delightful no-cook recipe for Kesa Mithoi, a rice flour laddu from Assam. It is super-easy to make, delicious and fragrant to boot. Yu cannot ask for much more from a dessert!

Course: Dessert
Cuisine: Assam, Indian, Vegetarian
Servings: 16 Small Laddus
Author: Aruna
Ingredients
  • 2 Cups Rice Flour
  • 2/3 Cup Grated Jaggery I used Nolen Gur
  • 2/3 Cup Grated Coconut
  • 1/2 tsp Green Cardamom Powder
  • 1 Large Pinch Edible Camphor Optional
  • 2 tbsp Ghee
  • 1-2 tbsp Milk or Coconut Water Only if needed
Instructions
  1. Over low flame, dry roast the rice flour till fragrant. Take care that it does not change colour.

  2. In a large bowl, mix together rice flour, jaggery, coconut, cardamom powder, camphor, and ghee.

  3. Mix well.

  4. Take about 1-2 tbsp of the mix and try to form a laddu. 

  5. If the laddu does not hold shape, add a little milk or coconut water at a time (just about 1-2 tsp at a time) and mix well. Make a laddu and check it holds shape. 

  6. Take 2 tbsp of the mix in your palm and press to form a laddu. 

  7. Make 16 to 20 equal laddus.

  8. Store in an air-tight container.

 

Rice Flour Laddu with Jaggery
Rice Flour Laddu with Jaggery

 

Recipe with Step-by-Step Instructions for Making Kesa Mithoi | Rice Flour Laddu | Chawal ke Laddu from Assam

  1. Over low to medium heat, using a heavy bottomed kadhai or a non-stick pan, dry roast the rice flour till it is aromatic. Keep mixing constantly as the rice flour should roast evenly and not change colour to brown.

  2. Transfer the rice flour into a large bowl or plate and let it cool for a few minutes.
  3. Add all the other ingredients, except milk or coconut water.
  4. Mix well till you get a slightly damp but powdery mix.
  5. Take a little of the mix and try to form a laddu.
  6. If the laddu is powdery and breaks, add a little milk or coconut water to the mix. Be careful to add very little liquid (just about 1-2 tsp at a time) and mix well.
  7. Make a laddu and ensure that it does not disintegrate. If required, add a tad bit more milk or coconut water till the laddu stays firm and does not break.
  8. Take 2 tbsp of the mix in your palm and press to form a round laddu. These are small 1.25″ laddus. I made them small so that I can exercise portion control. 😀
  9. Make all the laddus.
  10. To store, use a dry, air-tight container.

I am taking this wonderful Chawal Aur Gur ke Laddu | Rice Flour Laddus with Jaggery to the 121st Foodie Monday Blog Hop. See what my fellow bloggers made by clicking on the logo below:

Biyyam Pindi Bellam Undalu | Rice Flour Laddu
Biyyam Pindi Bellam Undalu | Rice Flour Laddu

Assamese Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali

This superb Masoor Aur Arbi ke Patte ki Dal (Red Lentils with Colocasia Leaves) is my first taste of Assamese cuisine and I cannot wait to try more dishes from this North Eastern state of India. Called  Kasu Xaak Konbilahi Dali in Assam, this fragrant dal flavoured with panch phoron tastes simply awesome with some rice and ghee.

Masoor aur Arbi ke Patte ki Dal with rice
Masoor aur Arbi ke Patte ki Dal

In the Shhhhh Cooking Secretly Challenge group, Assam was the state whose recipes we were trying in the month of November, and my partner for this month was Mayuri Patel who blogs at Mayuri’s Jikoni. The two ingredients that she gave me to cook with are Masoor Dal and Colocasia Leaves (Arbi ke Patte). A little bit of research led me to this recipe for Kasu Xaak Konbilahi Dali on YouTube and the result was a superb dal that is going to become a staple in my home.

Kasu Xaak Konbilahi Dal
Kasu Xaak Konbilahi Dal

Also try my recipes for Masoor Dal, Masoor Dal Biryani, and Masoor Dal Biryani with Boiled Eggs.

How to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

Kasu Xaak Konbilahi Dali is a Masoor Aur Arbi ke Patte ki Dal (red lentils cooked with colocasia leaves)  made in the North Eastern state of Assam. It is tempered with panch phoron and is an excellent accompaniment for rice and rotis.

Course: Accompaniment, Mains, Side Dish
Cuisine: Assam, Indian, Vegan, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 to 8 Large Arbi ke Patte, Colocasia Leaves
  • 1 Cup Masoor Dal, Red Lentils
  • 10-12 Cherry Tomatoes, Cut in Half or 2 Large Regular Tomatoes
  • 2/3 Cup Finely Chopped Onion
  • 1 tbsp Panch Phoron See Notes
  • 2 Bay leaves
  • 3 to 4 Red Chillies
  • 2 tsp Garlic Paste
  • 1 tsp Turmeric
  • 1 tbsp Mustard Oil
  • Salt to Taste
Instructions
Preparing the Colocasia Leaves
  1. Thoroughly wash the leaves.

  2. Chop the tender portion of the stem and the leaves to small pieces.

  3. Add just enough water to cover the leaves.

  4. Pressure cook till soft. I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Preparing the Red Lentils/Masoor Dal
  1. Wash and soak the Masoor Dal in 2 cups water for about 10 minutes.

  2. Pressure cook the masoor dal till mashed.  I cooked the leaves and dal in two separate vessels in the same pressure cooker.

Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali
  1. In a heavy bottomed vessel, heat the mustard oil till it smokes.

  2. Turn the heat to low and let the oil cool a bit.

  3. Add the panch phoron and red chillies. Stir-fry for a few seconds.

  4. Add the onions, bay leaves, and garlic paste.

  5. Stir-fry till the onion is transparent.

  6. Add the tomatoes, salt and turmeric.

  7. Stir-fry till the tomatoes soften. They don't have to stew completely.

  8. Add the boiled colocasia leaves. Save the water it was boiled in for later use, if required. 

  9. Mix well and cook for a 5 minutes.

  10. Add the boiled, mashed dal and mix well.

  11. If the dal is very thick, add some of the reserved water. Mix well.

  12. Let the dal simmer for a 2 to 3 minutes.

  13. Serve Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali with steamed rice.

 

Step-by-Step-Method to Make Assamese Masoor Aur Arbi ke Patte ki Dal I Kasu Xaak Konbilahi Dali

  1. Preparing the Arbi ke Patte | Colocasia Leaves
    1. Wash the leaves.
    2. Cut the leaves to small pieces. You can also add the tender portion of the stalks.
    3. Transfer the chopped leaves into a vessel and add some water; just enough to cover the leaves.
  2. Soaking the Red Lentils/Masoor Dal
    1. Wash the Masoor Dal in running water till the water runs clear.
    2. Soak the washed dal in 2 cups water for about 10 minutes.
  3. Cooking the Dal and the Leaves
    1. Pressure cook the masoor dal and leaves in 2 separate vessels for 3 or 4 whistles.
    2. Mash the dal.
    3. Drain any extra water from the leaves. Reserve some of the water in which the leaves were cooked for later use. We can add it to the dal if it is too thick.

  4. Making the Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali
    1. In a heavy bottomed vessel, over medium heat, heat the mustard oil. I heat the oil till it smokes and changes colour to white. 
    2. Lowe the flame and let the temperature of the oil come down. If you do not do this, the panch phoron will burn.
    3. To the oil, add the panch phoron and red chillies.
    4. Stir-fry for a few seconds till the panch phoron starts to change colour and becomes aromatic.
    5. To the tempering, add the onions, bay leaves, and garlic paste.
    6. Stir-fry till the onion is transparent.
    7. Next, it is time to add the chopped tomatoes, salt and turmeric.
    8. Stir-fry for 3 to 5 minutes till the chopped tomatoes just start to soften. Don’t let the tomatoes become mushy.
    9. Add the boiled colocasia leaves. Mix well and cook for 5 minutes.
    10. Add the cooked dal and mix well.
    11. If the dal is very thick, add some of the reserved water. Mix well.
    12. Let the dal simmer for a 2 to 3 minutes.
  5. Serve Masoor Aur Arbi ke Patte ki Dal | Kasu Xaak Konbilahi Dali with steamed rice.
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam
Red Lentils Cooked with Colocasia or Taro Leaves | A Vegetarian Recipe from Assam

Do see the Assamese recipes tried my fellow bloggers in the Shhhhh Cooking Secretly Challenge by clicking the link below.

 

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

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