Garlic Flavoured Kurmura Chivda

Yet another recipe that is low on oil, vegan, gluten free & a healthy snack for Diwali Festival.

When we are all trying to stay healthy & yet enjoy the festivities, such snacks are more than welcome, isn’t it?

At home, I ensure a box (read a big dabba stocked) of this lipsmacking chivda is always available as it is our 4 pm snack with tea. I need something with my tea and cannot just drink my tea without munching something on the side. I avoid biscuits, unless it’s made at home and either resort to nuts or a bowl of this tasty chivda.

Even though kurmura or puffed rice is extremely filling as it is, it can get boring some time (minus any flavor) so I try to flavor it with garlic which adds an instant zing when you take the first spoonful of chivda in your mouth.

Perfect to carry for long distance travel. Recently, I had packed these for Narayan’s long tour abroad as it provided instant munching when hungry or trying to locate restaurants.

Once you read the recipe and try it, you will be making this every other week for sure.

Prep Time – 10 mins

Cook Time – 10 mins

Recipe for Garlic Flavoured Kurmura Chivda

Ingredients –

  1. Kurmura or puffed rice – ½ kg or 500 gms
  2. Groundnuts – 5 tblsps
  3. Pottukadalai or Chutney Dal – 3 to 4 tblsps
  4. Garlic – Atleast 1.5 nos. whole garlic coarsely crushed (not paste)
  5. Curry leaves – 2-3 sprigs
  6. Oil – 2 tblsps
  7. Hing – a pinch
  8. Red chilly powder – ½ tsp (more if you prefer spicy)
  9. Turmeric powder – ½ tsp
  10. Salt as per taste

Method –

  1. In a kadhai or heavy bottom pan, add oil and once it heats, add the crushed garlic and let it roast well on a low flame. The garlic should turn a bit brown and crisp to ensure your chivda stays good for a few days.
  2. Now, add the chutney dal, groundnuts and let it roast well.
  3. Then, add the hing, turmeric powder, red chilly powder and curry leaves.
  4. Add salt and then stir it once more before adding the puffed rice or Kurmura.
  5. Mix everything well and saute this for atleast 2-3 minutes on a low flame.
  6. Switch off the flame & let the chivda cool before transferring into an air tight container or a steel dabba (I store all my snacks in steel container).

Recipe Notes –

  • If for some reason, your kurmura or puffed rice has turned a bit soft, do dry roast it for few minutes on a low flame & it will turn crisp again (before making the chivda).
  • Whenever making any chivda, I try & add salt while sautéing the masalas so that once the poha or even kurmura (rice puffs) are added, the salt mixes well.
  • If you don’t prefer the amount of garlic used (1.5 nos. whole garlic) then reduce the same. However, it won’t flavor your kurmura that well.
  • I have not added chopped green chillies as my husband prefers it to be less spicy. You can add the same according to your taste.
  • Stays good for atleast a month.

 

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Vidya Narayan

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