Chirmuro(Konkani) meaning puffed rice. This is a versatile item which can be eaten as it is or made into many tasty dishes. I like any dish with puffed rice. When I was thinking of posting something simple today, I saw the picture of this dish in my picture “library”.
Aayi makes two types of spiced puffed rice. The one is most common and prepared in most of the houses. But this version is very different and I haven’t seen this prepared anywhere else. Even the puffed rice which has lost it’s crispiness. It is served topped with or without fresh coconut.
Ingredients:
4-5 cups puffed rice(chirmuro)
A generous pinch of turmeric
1/2 tea spn pepper powder
1 tea spn ghee
Salt
Increase or decrease pepper to suit your taste.
Method:
On a low flame, heat ghee. Add turmeric, pepper powder, salt(take care not to burn anything). Fry for sometime and then add puffed rice. On a very low flame, keep stirring it one in a while till the rice has become very crispy and the ghee mixture is coated on rice.
Let it cool to room temperature. Store in airtight container.
Serve as it is or topped with little fresh coconut.
Preparation time : 8-10mins
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6 Responses to Spiced puffed rice(Miryakana chirmuro)
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My wife makes Spiced puffed rice for my son, cause its simple, easy, healthy and filling.
Recently I have posted another simple dish with puffed rice. You may , please
http://harekrishnaji.blogspot.com/2007/01/kurmuryache-ladoo.html
Yeah Shilpa………My mom too makes this, exactly the same way. Thanks for reminding forgotten simple khaan.
[...] Puffed rice: (Kurmura/Murmura) Used in bhel, laddoos , chikkis and assorted goodies. We get the brown variety with no salt, no additives from the cereal aisle of the chain that everyone loves to hate (and sue). [...]
Thankyou Shilpa for the easy and nice recipe. Mine is as follows. In a Kadai heat oil and season with mustard seeds, curry leaves, asafoetida and green chillies and turmeric. Optionally you may add garlic pods too. Add chirmuro, salt to taste and heat for some more time till the puffed rice becomes crispy.
You may add Shev after cooling for getting Shev Mamra Gujju style.
hii all!! dear shilpa, I have one such a type to share. In kadai take little ghee to this in sim flame add the dosai powder or what we call as milagai powder used as side dish for dosas and idlis and then add the churmura, keep it one with some stirring for 2-3 min salt to taste and get a tnagy churmura!!
My aunt’s (maushi’s) edition for this one:
4 cups of puffed rice
4 chillies
2 tbsp of coriander
4-5 cloves of garlic
1 tsp oil
1 pinch of asafoetida
1/4 tsp of turmeric
8-10 curry leaves
salt per taste
Grind chillies, coriander and 4-5 cloves of garlic and salt in a grinder (without water) or in a pestle, try and make it fine.
Now this paste should be applied on the puffed rice. Let it remain to dry for an hour or two.
Heat oil in a kadai. Add the seasoning and on low flame keep stirring till it becomes crispy.
Number of chiilies and garlic can be adjusted as per choice.