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

The Perfect Rasmalai | Rossomalai: Durga Puja Special Recipe

Durga Puja is the theme for the 111th Foodie Monday Blog Hop and here I am with the recipe for Rasmalai, one of my favourite desserts. I am super pleased at how perfect it turned out and look forward to making it again soon.

The Perfect Spongy, Soft Rasmalai
The Perfect Spongy, Soft Rasmalai

Durga Puja is just a couple of days away and I am so looking forward to it. I usually spend about 1/2 a day at one of the Pandals (hopefully with a dear friend and her family), offer Anjali and savour the Bhog.

I also spend time at the various stalls, indulging my twin passions of food and sarees. I invariably come home with some Rasgulla and Rasmalai (and an extra helping of Bhoger Khichuri, if possible).

What I love about Rasmalai is that it is not too overly sweet; for me this mellow, mildly sweet is just the right end to a festive meal. I am over the moon at the fact was able to create the perfect Rasmalai in the first try and cannot wait to share the recipe with everyone. 🙂

Do visit my collection of Recipes for Durga Puja.

How to Make The Perfect Rasmalai | Rossomalai for Durga Puja

Soft Spongy Rasmalai
Print
The Perfect Rasmalai | Rossomalai
Prep Time
10 mins
Cook Time
2 hr
Total Time
2 hr 10 mins
 

I am presenting the recipe for soft, melt-in-your-mouth Rasmalai for Durga Puja. Called Rossomalai in Bengali, this sweet is the perfect end to a festive meal. 

Course: Dessert
Cuisine: Bengali, Indian
Servings: 6 People
Author: Aruna
Ingredients
For the Chena Discs
  • 1 Litre Full Fat Milk
  • 1.5 tbsp Lemon Juice
  • 3 tbsp Water
  • 5-6 Ice Cubes
For the Sugar Syrup
  • 1 Cup Sugar
  • 4 Cups Water
  • 1/4 tsp Cardamom Powder I did not use any
For the Ras/Flavoured Milk
  • 1/2 Litre Milk I used toned milk
  • 2 Pinches Saffron Strands
  • 3 tbsp Sugar
  • 2 tbsp Slivered Almonds and Pistachios
Instructions
Making the Chena
  1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water.

  2. Bring the full-fat milk to a boil. Remove any malai that forms on top.

  3. Take the milk off the heat and let it cool a bit for about 5 minutes.

  4. Now gradually add the diluted lemon juice in 2-3 batches while stirring constantly.

  5. The Chena is ready when the milk solids separate from the whey.

  6. Add the ice cubes and wait for 5 minutes.

  7. Strain all the whey out of the Chena and rinse it well under running water to remove the lemony taste. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it.

  8. Now transfer the Chena into a cotton cloth and gently squeeze the liquid out of it.

Making the Chena Discs
  1. Transfer the Chena into a large plate. 

  2. Crumble it. It should not be too dry.

  3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes. 

  4. Roll the Chena into a ball.

  5. Divide into 12 equal portions.

  6. Roll each portion into a ball and gently press into a disc.

  7. Cover with a damp cloth and set aside.

Making the Sugar Syrup (I made this while kneading the Chena)
  1. Mix 1 cup sugar with 4 cups water. 

  2. Add the cardamom powder, if you are using it.

  3. Bring the mix to a boil.

Making the Ras
  1. Warm about 2 tbsp milk in a small bowl.

  2. Add the saffron strands to the warm milk.

  3. Cover and set aside.

  4. Boil the rest of the milk till it reduces to 3/4 the original volume.

  5. Turn off the heat.

  6. Add the sugar and saffron along with the milk it is soaked in.

  7. Stir well so that the sugar dissolves.

  8. Set aside.

Boiling the Chena Discs
  1. When the sugar syrup is boiling, slide the chena discs gradually into the syrup.

  2. Let the chena discs boil on high-flame for 5 minutes.

  3. Lower the heat till the sugar syrup just simmers and is not boiling.

  4. Cover and let the discs cook for 10 minutes.

  5. Turn off the heat and leave the discs in the syrup for 5 minutes.

Putting It All Together
  1. Ensure that the flavoured milk/ras is warm.

  2. Remove the discs from the syrup and place them on a plate to cool till they are just warm.

  3. Now press each disc gently between your palms to remove the extra syrup and slide it into the flavoured milk/ras.

  4. Add the dry fruits to the Ras Malai.

  5. Let the Ras Malai rest for at least an hour.  Ensure that the Chena Discs are completely soaked in milk.

  6. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.

  7. Serve chilled.

 

Rasmalai | Rossomalai: A Favourite Bengali Dessert
Rasmalai | Rossomalai: A Favourite Bengali Dessert

Step-by-Step Instructions to Make Spongy, Melt-in-Your-Mouth Rasmalai | Rossomalai

  1. First Step: Make the Chena
    1. Dilute the 1.5 tbsp lemon juice with 3 tbsp water. This helps you add the lemon juice gradually to the milk.
    2. Boil the full-fat milk and remove any malai that forms on top. I actually boiled the milk about 2 hours before I started making Rasmalai. I then let it cool, removed the Malai and then boiled it again.
    3. Now turn off the heat and take the boiled milk off the stove.
    4. Let the boiled milk cool a little for 5 minutes.
    5. Now slowly add about 1/3rd of the diluted lemon juice and mix well for 1 minute.
    6. Add the rest of the lemon juice and mix well.
    7. Keep stirring till the whey and the milk solids separate.
    8. Now add the ice cubes and wait for 5 minutes. This keeps the Chena soft.
    9. Using a soup strainer, strain all the whey out of the Chena. Save the Whey Water. We will make a healthy protein-rich Lemon Coriander Soup with it (I will post the recipe soon).
    10. Now rinse the Chena well under running water to remove any residual lemon juice.
    11. Now transfer the Chena into a cotton cloth. I used a large men’s handkerchief. 😀
    12. Gather the ends of the cloth to make a bundle and gently squeeze the remaining whey/water out of the Chena.
    13. Check to see that the Chena is moist but does not have extra liquid.
  2. Make the Chena Discs
    1. Remove the Chena from the cloth into a large plate. You need a large plate so that you have room when you knead the Chena.
    2. Crumble the chena. It should be moist but not wet.
    3. With the heel of your palm, knead the Chena till it is soft and loses the crumbly texture. It took me about 8 minutes of good solid kneading.
    4. Roll the soft, well-kneaded Chena into a ball.
    5. Divide into 12 equal portions.
    6. Roll each portion between your palms into a ball and gently press into a 1″ disc.
    7. Cover with a damp cloth and set aside.
  3. Make the Sugar Syrup (Make it While Making the Chena Discs)
    1. Mix 1 cup sugar and cardamom powder (if you are using it) in 4 cups water.
    2. Bring the mix to a boil.
    3. Keep the sugar syrup boiling.
  4. Boiling the Chena Discs
    1. Ensure that the sugar syrup is boiling.
    2. Gently slide the chena discs into the syrup.
    3. On a high-flame, let the chena discs boil in the sugar syrup for 5 minutes.
    4. Lower the heat to ensure that the sugar syrup stops boiling and starts simmering.
    5. Cover the vessel and let the discs cook for 10 minutes.
    6. Turn off the heat and leave the discs in the syrup for 5 minutes.
    7. Remove the cover and you will find that the discs have doubled in size.
  5. Making the Ras (Make It When Your Chena Discs are Boiling)
    1. Warm about 2 tbsp milk in a small bowl and add the saffron strands to the warm milk.
    2. Cover and set aside.
    3. Over a medium flame, boil the 500 ml milk till it reduces to 3/4 the original volume.
    4. Turn off the heat.
    5. Add the sugar and saffron along with the milk it is soaked in.
    6. Stir well so that the sugar dissolves.
    7. Set aside.
  6. Putting It All Together
    1. Ensure that the flavoured milk/ras is warm.
    2. Remove the coiled chenna discs from the syrup.
    3. Place them on a plate to cool till they are just warm.
    4. Now press each disc gently between your palms to remove the extra syrup.
    5. Slide the chena discs into the flavoured milk/ras.
    6. Add the dry fruits to the Ras Malai.
    7. Let the Ras Malai rest for at least an hour. Ensure that the Chena Discs are completely soaked in milk.
    8. Refrigerate the Ras Malai for at least 2 hours. I left them overnight.
    9. Serve chilled.
Rasmalai | Rossomalai
Rasmalai | Rossomalai

Do also visit the Foodie Monday Blog Hop Pinterest page to see what my fellow bloggers have posted.

Sundal Recipes for Navratri

Sundal is such an inseparable part of Navratri celebrations. During the 9 days of Navratri, many married women invite other married women home for Haldi-Kumkum. Every lady who visits the home is offered Haldi-Kumkum and then given Paan-Supari, along with a small gift, and some Sundal and a Sweet.

There are many varieties of Sundal and I have compiled small collection of Sundal Recipes for easy reference.

Kothu Kadalai Sundal | Senagala Guggillu | Kala Chana Sundal

Guggillu or Sundal with Bengal Gram

 

Konda Kadalai Sundal | Kabuli Chana Sundal

Kabuli Chana Sundal | Konda Kadalai Sundal

Kadalai Paruppu Sundal | Senaga Pappu Guggillu | Chana Dal Sundal

Pappu Koora with Teepi Magai Pachadi and Magai Prugu Pachadi

Verkadalai Sundal | Verusenaga Guggillu | Peanut Sundal

Peanut or Verkadalai Sundal, or Verusenaga Guggillu

Pattani Sundal | Pattani Guggillu | Green Peas Sundal

Pattani Sundal, Pattani Guggillu, or Dried Green Peas Sundal - Navratri and Varalakshmi Vratam Recipe

Sweet Corn Sundal | Mokkajonna Guggillu

Sweet Corn Sundal | Mokkajonna Guggillu
Sweet Corn Sundal | Mokkajonna Guggillu

Pasi Paruppu Sundal | Moong Dal Sundal

Pasi Paruppu Sundal | Moong Dal Sundal

Pasi Paruppu Sundal | Moong Dal Sundal for Navratri

Yesterday, I posted the recipe for Kadalai Paruppu Sundal | Chana Dal Sundal and here I am today with the recipe for Pasi Paruppu Sundal | Moong Dal Sundal.

Pasi Paruppu Sundal | Moong Dal Sundal
Pasi Paruppu Sundal | Moong Dal Sundal

Do try my recipes for sundal made with Verkadalai, Pattani, Konda KadalaiKothu Kadalai, and Sweet Corn.

This recipe is a quite similar to Vada Pappu or Kosambari. The main difference is that those recipes use soaked Moong Dal, while we cook Moong Dal for Sundal. I like this sundal because it is much lighter on the stomach than the others and is also easy to make.

Spoonful of Pasi Paruppu Sundal
Spoonful of Pasi Paruppu Sundal

How to Make Pasi Paruppu Sundal | Moong Dal Sundal

Soaking Time: 1 hour

Cooking Time: 15 Minutes

Serves: 6 to 8

Ingredients

  1. Moong Dal, Pasi Paruppu, Pesara Pappu – 1.5 Cups
  2. Grated Coconut – 1/2 Cup
  3. Udad Dal – 1.5 tsp
  4. Rai, Mustard Seeds – 1 tsp
  5. Red Chillies – 3 or 4
  6. Asafoetida – 2 Large Pinches
  7. Oil – 2 tsp
  8. Curry Leaves – A Few
  9. Salt to Taste

Method

  1. Wash the moong dal and soak it in 3 cups water for about 1 hour.
  2. Boil the moong dal till just done. The dal must retain its shape and break easily when pressed between the thumb and the forefinger. It should not be mushy. Be careful as the Moong Dal cooks pretty fast.

  3. Drain all the water out of the dal and leave it in the colander for 10 minutes to drain well.
  4. In a kadhi or a wok, heat the oil.
  5. Add the mustard seeds and wait till they splutter.
  6. Add the udad dal and stir-fry till they are golden brown.
  7. Add the split red chillies and curry leaves.
  8. Stir-fry for a few seconds.
  9. Turn off the heat.
  10. Add the asafoetida and salt.
  11. Mix well.
  12. Add the cooked and drained moong dal.
  13. Mix well.
  14. Add the grated coconut and mix well.
  15. Offer as naivedyam and serve as prasadam.
Moong Dal Sundal
Moong Dal Sundal

Kadalai Paruppu Sundal | Chana Dal Sundal Recipe for Navratri

Navratri means Sundals galore. We are offered Sundal in almost all homes and temples we visit. I have written about many different Sundal recipes over the past few years and have been scratching my head about what new recipe to post. Then I realised that Kadalai Paruppu Sundal was missing from my repertoire and so here I am with this simple recipe.

Kadalai Paruppu Sundal
Kadalai Paruppu Sundal

Do try my recipes for sundal made with Verkadalai, Pattani, Konda KadalaiKothu Kadalai, and Sweet Corn.

This recipe is a high-protein, low calorie recipe and so makes for an excellent diet salad too. I often make it just as a snack.

In Andhra this recipe is called Senaga Pappu Kobbari Kura and is eaten with steamed rice topped with ghee. So you know what to do with extra Kadalai Paruppu Sundal. 🙂

A Spoonful of Kadalai Paruppu Sundal
A Spoonful of Kadalai Paruppu Sundal

How to Make Kadalai Paruppu Sundal

Soaking Time: 2 hours

Cooking Time: 30 Minutes

Ingredients

  1. Chana Dal, Kadalai Paruppu – 1 Cup
  2. Grated Coconut – 1/3 Cup
  3. Udad Dal, Split Husked Black Gram – 1 tsp
  4. Rai, Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Asafoetida – 2 Large Pinches
  7. Oil – 2 tsp
  8. Curry Leaves – A Few
  9. Salt to Taste

Method

  1. Wash the chana dal under running water till the water runs clear.
  2. Soak the chana dal in 3 cups water for 2 hours.
  3. Boil the chana dal till just done. The dal must retain its shape and break easily when pressed between the thumb and the forefinger. It should not be mushy.
    Or
    Pressure cook the dal for just 2 whistles.
  4. Drain all the water out of the dal and leave it in the colander for 10 minutes to drain well.
  5. In a kadahi, heat the oil.
  6. Add the mustard seeds and wait till they splutter.
  7. Add the udad dal and stir-fry till they are golden brown.
  8. Add the split red chillies and curry leaves.
  9. Stir-fry for a few seconds.
  10. Turn off the heat.
  11. Add the asafoetida and salt.
  12. Mix well.
  13. Add the cooked and drained chana dal.
  14. Mix well.
  15. Add the grated coconut and mix well.
  16. Offer as naivedyam and serve as prasadam.
Kadalai Paruppu Sundal for Navratri
Kadalai Paruppu Sundal for Navratri