Marmarala mixture is spicy puffed rice recipe. A quick, easy vegan, snack with less than 15 minutes of preparation time. Puffed rice is roasted in a simple Indian tempering.
2small Green Chilies chopped or slit lengthwise and cut into 3-4 pieces or desired size
⅓cupPeanuts
¾teaspoonSalt
1teaspooncrushed Garlic
⅛teaspoonTurmeric
4cupsMurmura / Puffed Rice
Instructions
Heat oil in a pan, add cumin and mustard seeds.
When the seeds pop, add peanuts and lightly roast.
Then add curry leaves, green chilies, little bit of salt and toast everything on medium low until peanuts are roasted.
Add garlic, turmeric, remaining salt and sauté for few seconds. Watch out, garlic will burn very fast.
Immediately add puffed rice and mix well until spices coat. Continue to fry for a minute until the puffed rice becomes crisp.
Remove from fire and serve.
Store leftovers in an air-tight container. Cool the mixture before storing.
Notes
Chilies - Substitute green chilies with red dry chilies or use combination of both.
Nuts - You can use cashews also along with peanuts. I used half cup peanuts as we like lot of peanuts. Use quarter or one third cup if do not like too many peanuts.
Fried Gram - You can substitute peanuts with fried chana dal or putnalu. OR can use ½ peanuts and ½ putnalu.
Make sure green chilies, garlic and curry leaves are properly roasted without any moisture in them. Otherwise, mixture might not retain it's crispiness for too many days and can become soft.