Murmura Upma

Murmura Upma

Murmura or Puffed rice is a very common breakfast dish in India. It is so easy to prepare and tastes simply delicious. Murmura, if kept longer in your pantry starts to smell stale so it is best used as soon as possible. I have heard that if murmura becomes stale you can pop them in the over for a few minutes at 350F degrees and they will smell fresh once again, but I have never tried though. If you do try, let me know. Murmura does not fluff up as much as Poha does so you will need a lot of murmura; at least this is what my experience has been so far.

Fresh Murumura

Recipe: (Makes for 2 people)
2 cups of murmura
1 medium size carrot diced
1 medium size aloo diced
1 small onion chopped
1 green chili finely chopped
1 small tomato diced
1/2 bell pepper chopped
1/2 tsp haldi powder
1 tsp of red chili powder or per taste
1/2 -1 juice of a lime
Salt per taste
2 tsp oil
1 tsp rye or rai
1 tsp urad dal
Dhania (herb) for garnish
A few kari leaves

Wash murmura and drain the water. Let it sit aside. Heat oil add rye and let it splutter, then add urad dal, let it turn golden brown. Now add kari leaves, onion and sauté well. Then add the carrots & aloo and mix well, sprinkle some water, cover it with a lid and let it cook. Then add the tomatoes, bell pepper, sauté and then add the spices mentioned. Now add the murmura and mix it gently to coat it with all the spices, squeeze lime juice as per taste. Garnish with chopped dhania. Serve hot. Tastes too good.

Murmura Upma ~ my entry to Rice Mela event