Sev Murmura, Sev Kurmura, Sev Mamra
by Tarla Dalal
Added to 6 cookbooks
This recipe has been viewed 4320 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.
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