Spicy puffed rice- Namma ooru style

This spicy puffed rice/ borugulu/murmura is a perfect mid-morning snack, packed with nuts and an energy booster. This karam borugulu (spicy puffed rice) is an extremely popular snack from the region I come from. Every household has a different style and I have always loved my mom’s recipe.

INGREDIENTS:

• Approx. 4 liters of Puffed rice (I have used the Bengaluru puri)
• 1 cup cashews
• 1 cup peanuts
• 1 cup roasted gram
• 1 tbspn. red chilli powder
• 1 tspn. salt or as required
• 4-5 sun dried chillies after marination or red chillies
• 3 tbspn. thinly sliced dried coconut
• 1 tspn. urad dal
•  1 tbspn. mustard seeds
• 1 tbspn. cumin seeds
• 1 tspn. dried curry leaves or fresh curry leaves
• Oil as required

METHOD:

• Take a wok, add oil as required, once heated, add mustard seeds and cumin seeds and urad dal.
• Then add the ground nuts, cashews, roasted gram, dry chillies, sliced dry coconut (this can be a tricky one, I used my mom’s trick to simply use a peeler to peel thins of the dry coconut) and curry leaves (Sometimes getting fresh curry leaves might be difficult here in US, I usually have the dry curry leaves handy at all times.)

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• Keep sauteing and make sure not to over fry them.
• Once all the nuts start changing to golden-brown color, switch off the flame and add the chilli powder and salt and mix well.

• In a large mixing bowl, take the puffed rice and mix the above fried nuts to this and mix well.

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• You can see the team work of all these ingredients now. If this pleases you, then you have done a perfect job, give yourself a pat.

• Store this in an airtight container or Ziploc to stay fresh for weeks.

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