Sev Murmura, Sev Kurmura, Sev Mamra
by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 29939 times
The Sev Murmura features a mix of two all-time favourites – sev and kurmura – in a handy dry form.
In this scrumptious Gujarati jar snack, the sev and puffed rice are sautéed in oil with a dash of spices. This helps the flavours to sink in well, and also keeps the puffed rice crisp and nice for some days.
A cup of this with tea is enough to keep you full for a while. On top of all that, it is so tasty that it will be enjoyed by everybody.
The Sev Murmura can also be used to make chaats like Bhel Puri and Sukha Bhel .
- Heat the oil in a deep non-stick pan, add the curry leaves, turmeric powder and chilli powder, mix well and sauté on a medium flame for 10 seconds, while stirring continuously.
- Add the puffed rice and salt, mix well and cook on a slow flame for 10 minutes, while stirring continuously.
- Add the sev, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Cool completely and store in an air-tight container.
- Use as required.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.