Tuesday, August 17, 2010

Cooking with Microwave: Sev Mamra or Kurmura

This is yet another addition to my cooking with microwave series. There are still 2 more weeks remaining for my kitchen to be fully functional.
Sev-mamra is one of my favorite snacks. I love to have it with chai. It is a non fried, crunchy and salty mixture of mildly spiced puffed rice. We keep sev mamra mixture at our house year around. It is also called murmura, mudi or kurmura in some other Indian languages.
I think each house/family has their own version of the sev mamra mixture. You can add/remove many ingredients to make it taste the way you like it.

Here is how I made sev mamra mixture at home using the microwave.
2 Teaspoon Ghee or Oil, (I used Ghee as I couldn’t find oil in the packed boxes:))
½ Cup Peanuts
½ Cup Roasted Split Gram (Daria Daal)
Salt to Taste
1/2 Teaspoon Chili Powder, Or to Taste
½ Teaspoon Turmeric Powder
500 Grams Mamra (Puffed Rice)
2.5 Cups Thin Sev
1 Teaspoon Sugar, Optional (I don’t use it)
4-5 Roasted Papad, Broken into Tiny Pieces, Optional
½ Cup Puri Used for Making Sev Puri, Broken into Tiny Pieces, Optional
1 Cup Namkin Mixture, eg. Khatta Mitha or Cashew Mixture by Haldiram, Optional

In a small microwave safe bowl, add the ghee and the peanuts, and cook for a minute. Take out of the microwave, add the roasted split gram and stir. Cook for another minute or until the peanuts and split gram turn crunchy. Make sure not to burn it. Start with 1 minute, and go with 30 seconds increments until the peanuts and daria are almost roasted. Take out of the microwave, and add the salt, turmeric powder and chili powder. Stir and mix well and cook for 30 more seconds. Take out and set it aside. Now in a big microwave safe container combine the mamra with the peanut mixture. Stir and mix well so that most of the mamra is coated with the spice mixture. Transfer the bowl to the microwave and cook for 40-50 seconds, or until the mamra turns crunchy.
Take this mixture out of the microwave and add sugar when the mamra is still warm. Mix thoroughly. Now add the sev, papad, puri spicy mixture etc. and mix well. Let it cool completely before storing it in an airtight container.
You can serve this mixture as is with hot chai.
You can also add chopped onion, tomatoes, green chili and some lemon juice before serving. This mixture can also be used as a base for making bhel puri.

Note: As said earlier, you can add/remove as many ingredients as you like to make it taste the way you want it. My neighbors add broken khakhra pieces. I also have seen some people adding fried or roasted corn flakes. Some people add fried poha (flattened rice). Sometimes I add roasted soy beans to give it an additional crunch. I also add leftover namkins to this mixture to give it a different taste.

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