Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine



10 Medium Sized Cups Puffed Rice (Murmura)

6 Red Chillies Broken into 2 Pieces

1 Table Spoon Curry Leaves

1 Medium Sized Cup Peanuts Fried without Oil and Skin Peeled Off Rubbing between Palms

1 Medium Sized Cup Putnala Pappu(Buna Chana without Black Layer)

1/2 Tea Spoon Salt

2 Table Spoons Chopped Coriander Leaves

1/4 Tea Spoon Turmeric

2 Medium Sized Onions Sliced Vertically into Thin Pieces

5 Table Spoons Oil

1/2 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

1 Tea Spoon Ginger Garlic Paste

Cooking Procedure


Grind 1/2 Cup of Putnala Pappu (Buna Chana without Black Layer), 1/2 Cup Peanut and keep the powder aside.


Add Puffed Rice (Murmura) to 2 Ltrs of Water and without keeping in water for long transfer them to a plate gently squeezing away the water. Add Salt to the Puffed Rice in the plate and mix.


Heat Oil in a Pan and add Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), Curry Leaves, Red Chillies, Onion. Sauté the ingredients on medium heat until Onion turns golden brown color.


Add the other part of  1/2 Cup of Peanuts, 1/2 Cup of Putnala Pappu (Buna Chana without Black Layer) which is not powdered to the pan. Saute for another 5 minutes on low heat.


Add Ginger Garlic Paste, Turmeric, Peanuts & Putnala Pappu(Buna Chana without Black Layer) Powder to the sautéed mixture and let it cook for couple of minutes on low heat.


Add Soaked Puffed Rice (Murmura), Coriander Leave and mix very well. Let it cook for 5 minutes on low heat. Tastes good if cooked on low heat.


Rama Devi's
Other Recipes

save to magazine
Tomato Rasam

dinner,lunch,supper, main-course,side-dish

tomato rasam


Rice Magazines

More Of Vegetarian Recipes

See All