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.
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.
How to Make Murmura Chivda | Kurmura Chivda
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.
- 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
In a large kadhai, over medium flame, heat the oil.
Add the peanuts and stir-fry for 1 minute.
Lower the heat to low.
Add the roasted gram dal and copra slices.
Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.
Add the finely chopped green chillies and curry leaves.
Stir-fry till the curry leaves and chillies becomes crisp.
Add the salt, turmeric, and asafoetida.
Add the kurmura and mix well.
Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.
Turn off the heat and let the Murmura Chivda cool.
Store in an air-tight bottle.
Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda
- 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.
- 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.
- Add the oil to the Kadhai and heat till it is hot.
- 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.
- Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
- Add the roasted gram dal and copra slices.
- 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.
- Now add the finely chopped green chillies and curry leaves.
- Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
- Now add the salt, turmeric, and asafoetida; and mix well.
- Add the murmura.
- Mix well so that it is coated with the turmeric and salt.
- Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
- Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
- Store Murmura Chivda | Kurmura Chivda in an air-tight container.