When the work scene is tight, it’s hard to manage all the fancy stuff while cooking at home.
Even with so many things going on, I think I am managing lunch and dinner pretty well. Most of the times it is not something great, but for sure, it is something easy and very filling. Since V likes chapathis for lunch, I make them in the morning. Most of the times I make the sides in the evening so that I have to make just chapathis in the morning and carry previous days sides. But during all this, the most affected meal of the day is breakfast. I try my best to cook breakfast and recently this dish has become a regular at my home now.
I created this dish from my memory. During my college days in Belgaum, once I had visited one of my friends. Her sister made a delicious snack for us. I watched her making this dish and was very surprised by the method. Until then, I had only seen puffed rice (chirmure/murmura) used in its crispy form. But for this dish, her sister soaked the puffed rice in water, squeezed it and then prepared this dish. I simply adored the taste. I don’t remember her recipe now. But few months ago, I remembered this and tried to recreate it. I don’t know the exact name. We both love it and since it gets ready within minutes, it suits my busy schedule.
2 cups puffed rice(chirmure/murmura)
1 tea spn chilli powder
A pinch turmeric
1/2 tea spn coriander powder
1/4 tea spn cumin powder
1/2 tea spn mustard seeds
A pinch asafoetida
4-5 curry leaves
2-3 coriander leaves
1/4 cup tomato
Take the puffed rice in a large bowl and add water to it. Leave it for about 10mins. Then squeeze the water out of it.
Heat oil and add mustard seeds. When they start popping, add asafoetida, curry leaves. Add tomatoes, soaked puffed rice, coriander powder, cumin powder, turmeric powder, chilli powder, salt. Â Mix well. Close the lid and let it cook on a medium heat for about 2mins.
Take off the heat. Garnish with coriander leaves. Serve hot.
Serves : 2
Preparation time : 15mins